Think meatless has to mean boring? These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian burgers. A fiery dollop of mayonnaise makes them even more irresistible.
2/3 cup water
1/3 cup coarse kasha
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 sauce, or to taste
8 large oval slices rye bread, cut into 4 1/2-inch rounds if desired, lightly toasted
Directions:
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 bell 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 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.
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.
Line a platter with foil. Spread remaining cup bread crumbs in a shallow baking dish. 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.
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 Tabasco sauce. Spread bread with mayonnaise and sandwich each mushroom patty between 2 slices.
Cooks' note:Patties can be formed, without bread-crumb coating, 12 hours ahead and chilled, covered.
