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
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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