Ingredients for Mushroom Kasha Burgers with Chipotle Mayonnaise

• 160 ml d'eau

• 80ml coarse kasha (whole roasted buckwheat groats)

• 450g portabella mushrooms, stems discarded

• 160g finely chopped onion

• 160g finely chopped red pepper

• 3 cuillères à soupe de beurre non salé

• 2 gousses d'ail, finement hachées

• 3 tablespoons finely chopped flat-leaf parsley

• 1 cuillère à café de sauce soja

• 350ml fine dry bread crumbs, divided

• 1 gros œuf, légèrement battu

• 60 ml d'huile d'olive

• 120ml de 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

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 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 teaspoons salt, and 1/2 teaspoons 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 120ml 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 180ml ) 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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.