Recipes

Mushroom Kasha Burgers with Chipotle Mayonnaise

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Mushroom Kasha Burgers with Chipotle Mayonnaise

Mushroom Kasha Burgers with Chipotle Mayonnaise

amanda

Equipment

  • Electric Mixer - used for mixing ingredients like kasha and binding them with egg

  • Non-Stick Skillet - ideal for sautéing mushrooms and other vegetables

  • Chef's Knife - essential for chopping vegetables and preparing the burger patties

  • Meat Tenderizer - to ensure even cooking of the kasha mixture if it includes meat

  • Food Processor - useful for grinding nuts or other ingredients, though not directly mentioned in this recipe

  • Digital Scale - for precise measurements of ingredients like mushrooms and grains

  • Silicone Spatula - helpful for flipping patties and scraping bowls cleanly

  • Measuring Cups & Spoons Set - essential for accurate portioning of dry and wet ingredients

  • Cast Iron Skillet - can be used as an alternative to non-stick skillets, especially if you're aiming for a specific texture in the burger

  • Sous Vide Machine - for precise cooking temperatures when preparing kasha or meat elements of burgers

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, cut into 4 1/2-inch rounds if desired, lightly toasted

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

Line a platter with foil. Spread remaining cup bread crumbs in a shallow baking dish.
5

Instruction 5

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.
6

Instruction 6

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).
7

Instruction 7

Meanwhile, whisk together mayonnaise and chipotle sauce.
8

Instruction 8

Spread bread with chipotle mayonnaise and sandwich each mushroom patty between 2 slices.
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