Mushroom Kasha Burgers with Chipotle Mayonnaise

Ingredients for Mushroom Kasha Burgers with Chipotle Mayonnaise

• 160ml water

• 80ml coarse kasha (whole roasted buckwheat groats)

• 450g portabella mushrooms, stems discarded

• 160g finely chopped onion

• 160g finely chopped red pepper

• 3 matskedar osaltat smör

• 2 vitlöksklyftor, finhackade

• 3 matskedar finhackad bladpersilja

• 1 tesked sojasås

• 350ml fine dry bread crumbs, divided

• 1 large egg, lightly beaten

• 60ml olivolja

• 120 ml majonnäs

• 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

How to make Mushroom Kasha Burgers with Chipotle Mayonnaise

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.

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