2000s Recipes + Menus
Mushroom Kasha Burgers with Chipotle Mayonnaise
Serves4
- Active time:40 min
- Start to fnish:2 hr (includes chilling)
August 2007
Think meatless has to mean boring? These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian burgers. A fiery dollop of chipotle mayonnaise makes them even more irresistible.
- 2/3 cup water
- 1/3 cup coarse kasha (whole roasted buckwheat groats)
- 1 lb 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, cut into 4 1/2-inch rounds if desired, lightly toasted
-
Bring water to a boil in a 1- to 1 1/2-quart heavy saucepan, then stir in kasha. Cover and reduce heat to low, then cook until kasha is tender and water is absorbed, about 10 minutes. Transfer to a bowl and cool.
-
Break one third of mushrooms into a food processor and pulse until finely chopped, then transfer to a bowl. Repeat with remaining 2 batches of mushrooms, transferring to bowl.
-
Cook onion and bell pepper in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. 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. Transfer mixture to a large bowl, then stir in kasha, parsley, soy sauce, and 1/2 cup bread crumbs until combined well. Cool 10 minutes, then stir in egg until combined well.
-
Line a platter with foil. Spread remaining cup bread crumbs in a shallow baking dish.
-
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. Form and dredge 3 more patties, transferring to platter. Chill patties, loosely covered with plastic wrap, 1 hour.
-
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. Transfer patties to paper towels to drain (patties will be soft).
-
Meanwhile, whisk together mayonnaise and chipotle sauce.
-
Spread bread with chipotle mayonnaise and sandwich each mushroom patty between 2 slices.
Cooks’ note: Patties can be formed, without bread-crumb coating, 12 hours ahead and chilled, covered.
- Keywords
- alexis touchet,
- burgers,
- vegetarian,
- mushroom,
- sandwiches
Pinterest
