Mushroom Kasha Burgers with Chipotle Mayonnaise
- 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
- This recipe is vegetarian
- Produce
- Flat-leaf parsley (3 tablespoons)
- Onion (1 cup)
- Portabella mushrooms (1 pound)
- Red bell pepper (1 cup)
- Breakfast Foods
- Kasha, coarse (1/3 cup)
- Condiments
- Mayonnaise (1/2 cup)
- Soy sauce (1 teaspoon)
- Tabasco chipotle sauce (1 tablespoon)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil (1/4 cup)
- Bread & Baked Goods
- Bread crumbs, fine dry (1 1/2 cups)
- Oval slices rye bread, large (8)
- Drinks
- Water (2/3 cup)
- Dairy
- Butter, unsalted (3 tablespoons)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published August 1, 2007 (5 years ago).
4 people saved this recipe.
