Mushroom Kasha Burgers with Chipotle Mayonnaise

Name: Mushroom Kasha Burgers with Chipotle Mayonnaise
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: American
Ingredients: 79 milliliters coarse kasha (whole roasted buckwheat groats); 355 milliliters fine dry bread crumbs, divided; 1 large egg, lightly beaten; 3 Tbsps finely chopped flat-leaf parsley; 2 garlic cloves, finely chopped; 118 milliliters mayonnaise; 59 milliliters olive oil; 237 milliliters finely chopped onion; 454 grams portabella mushrooms, stems discarded; 237 milliliters finely chopped red bell pepper; 8 larges oval slices rye bread, cut into 4 1/2-inch rounds if desired, lightly toasted; 1 teaspoon soy sauce; 1 Tbsp Tabasco chipotle sauce, or to taste; 3 Tbsps unsalted butter; 158 milliliters water

The recipe Mushroom Kasha Burgers with Chipotle Mayonnaise could satisfy your American craving in roughly 2 hours. This recipe serves 4. One serving contains 623 calories, 11g of protein, and 47g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have onion, soy sauce, portabella mushrooms, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Kasha

Water

Equipment you will use

Sauce Pan

Transfer to a bowl and cool.

Equipment you will use

Bowl

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.

Ingredients you will need

Mushrooms

Equipment you will use

Food Processor

Bowl

Cook onion and bell pepper in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes.

Ingredients you will need

Bell Pepper

Butter

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Mushrooms

Garlic

Pepper

Salt

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.

Ingredients you will need

Breadcrumbs

Soy Sauce

Parsley

Kasha

Egg

Equipment you will use

Bowl

Line a platter with foil.

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Aluminum Foil

Spread remaining cup bread crumbs in a shallow baking dish.

Ingredients you will need

Breadcrumbs

Spread

Equipment you will use

Baking Pan

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.

Ingredients you will need

Breadcrumbs

Mushrooms

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Cooking Oil