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.
