Mushroom Kasha Burgers

Ingredients
  • 2/3 cup water
  • 1/3 cup coarse kasha
  • 1 lb. portabella mushrooms, stems discarded, cut into large pieces
  • 1 cup finely chopped onion
  • 1 cup finely chipped red bell pepper
  • 2 cloves garlic (or to taste)
  • 1 teas. soy sauce
  • 1 1/2 cups bread crumbs
  • 1 large egg, lightly beaten
Instructions
Kasha
  1. Bring water to a boil in a small sauce pan
  2. Stir in Kasha
  3. Cover and reduce heat to low
  4. simmer until kasha is soft and water is absorbed, about 10 min
  5. Let cool
Burgers
  1. Put mushrooms into food processor in batches and pulse to chop them finely.
  2. Cook onion and red pepper over medium heat until soft
  3. Add mushrooms, garlic, salt and pepper
  4. Cook until liquid from the mushrooms has evaporated and the mushrooms begin to brown
  5. Remove from heat and stir in kasha, soy sauce, bread crumbs until well combined
  6. When cool add the egg.
  7. Form into about 4 patties, coating each with bread crumbs
  8. place on a foil lined platter, cover with plastic wrap and chill for 1 hour
  9. Heat olive oil very hot in a skillet
  10. Fry patties turning once, until golden brown
Notes

Serve with some kind of hot sauce topping, chipotle sauce mixed with sour cream or mayonnaise. Use buns if you want but it’s totally not necessary.

This recipe is a great vegetarian main dish that all will enjoy! At the Thompson household we enjoy it most when Shana Sippy is eating with us.

 

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