Active Time

　　40 min

　　Total Time

　　2 hr

　　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 chipotle mayonnaise makes them even more irresistible.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Line a platter with foil. Spread remaining cup bread crumbs in a shallow baking dish.

　　

Step 5

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.

　　

Step 6

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).

　　

Step 7

Meanwhile, whisk together mayonnaise and chipotle sauce.

　　

Step 8

Spread bread with chipotle 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.