Mushroom Kasha Burgers with Chipotle Mayonnaise

Ingredients

• 2/3 cup water
• 1/3 cup coarse kasha (whole roasted buckwheat groats)
• 1 pound portabella mushrooms
• stems discarded
• 1 cup finely chopped onion
• 1 cup finely chopped red bell pepper
• 3 tablespoons unsalted butter
• 2 garlic cloves
• finely chopped
• 3 tablespoons finely chopped flat-leaf parsley
• 1 teaspoon soy sauce
• 1 1/2 cups fine dry bread crumbs
• divided
• 1 large egg
• lightly beaten
• 1/4 cup olive oil
• 1/2 cup mayonnaise
• 1 tablespoon Tabasco chipotle sauce
• or to taste
• 8 large oval slices rye bread

Instructions

1. 1

   Bring water to a boil in a 1- to 1 1/2-quart heavy saucepan, then stir in kasha.

2. 2

   Cover and reduce heat to low, then cook until kasha is tender and water is absorbed, about 10 minutes.

3. 3

   Transfer to a bowl and cool.

4. 4

   Break one third of mushrooms into a food processor and pulse until finely chopped, then transfer to a bowl.

5. 5

   Repeat with remaining 2 batches of mushrooms, transferring to bowl.

6. 6

   Cook onion and bell pepper in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes.

7. 7

   Add chopped mushrooms, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until any liquid mushrooms give off is evaporated and mushrooms begin to brown, 8 to 10 minutes.

8. 8

   Transfer mixture to a large bowl, then stir in kasha, parsley, soy sauce, and 1/2 cup bread crumbs until combined well.

9. 9

   Cool 10 minutes, then stir in egg until combined well.

10. 10

    Line a platter with foil.

11. 11

    Spread remaining cup bread crumbs in a shallow baking dish.

12. 12

    Form one fourth of mushroom mixture (about 3/4 cup) into a 3/4-inch-thick patty (3 1/2 inches in diameter), then dredge in bread crumbs, knocking off excess, and transfer to platter.

13. 13

    Form and dredge 3 more patties, transferring to platter.

14. 14

    Chill patties, loosely covered with plastic wrap, 1 hour.

15. 15

    Heat oil in cleaned 12-inch heavy skillet over medium-high heat until it shimmers, then fry patties, turning over once, until deep golden, about 4 minutes total.