MUSHROOM KASHA BURGERS WITH CHIPOTLE MAYONNAISE
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.
Provided by Alexis Touchet
Categories Sandwich Mushroom Onion Pepper Fry Vegetarian Dinner Lunch Mayonnaise Summer Healthy Gourmet Pescatarian Peanut Free Tree Nut Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- 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.
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Mahamat Hassan
[email protected]These burgers were not good. The texture was mushy and the flavors were bland. I would not recommend making these burgers.
Mercy Ogeh
[email protected]These burgers were okay. I wasn't a huge fan of the texture of the kasha, but the flavors were good. I would probably make them again, but I would use a different grain instead of kasha.
Ashim Tamang
[email protected]These burgers were really good! I made them for my family and everyone enjoyed them. The only thing I would change is to add a little more salt to the burgers. Other than that, they were perfect!
SJ SAMIYA
[email protected]I was so excited to try these burgers and they did not disappoint! The combination of mushrooms, kasha, and chipotle mayonnaise was perfect. I loved the crispy texture of the burgers and the smoky flavor of the chipotle mayonnaise. I will definitely
KIm “Dareen” DAREEN
[email protected]These burgers were absolutely delicious! I made them for dinner last night and my whole family loved them. The flavors were amazing and the burgers were so juicy and flavorful. I will definitely be making these again soon!