My mood yesterday screamed cook, cook cook. But what? Tobi sent me a recipe from Epicurious which I changed around a little and I highly recommend this to everyone, meat lovers or veggie’s like me. Also, I recommend the Epicurious app. Now that I have been introduced, I can’t stop searching delicious looking and sounding recipes.
This recipe calls for:
2/3 cup water
1/3 cup coarse kasha (whole roasted buckwheat groats) or quinoa
1 pound portobella mushrooms, stems discarded – or the sliced baby bella’s with stems.
1 cup finely chopped onion
1 cup finely chopped red bell pepper – or a mix of green, red, orange, and yellow
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
First chop everything up while you cook the quinoa or kasha according to the bag. I used The Chopper Machine from the Pampered Chef to quicken the time it would take to chop everything, but a food processor will also work as well as simply sharpening your favorite chopping knife and cleaning off the cutting board. I am still unsure of what kasha is, but they didn’t have it at the grocery store, so I stuck with Quinoa as it’s small like couscous and healthy with 100% whole grain while still being versatile enough to cook sweet with apples and raisins for breakfast or throw in some soy sauce and Sriracha like you might with rice.
Toss the chopped mushrooms in a bowl and set aside. Heat up a 10-12 inch skillet and add in the onions and peppers cooking for approximately five minutes or until the onions start to become transparent with butter. My mom made fajitas a few nights ago and pre-cut up red, yellow, green, and orange bell peppers, the color and different tastes to each pepper really accentuated the taste of the burger. Then add into the pan the mushrooms, garlic, a sprinkle of salt and pepper. Cook these on medium high for anywhere from 8-10 minutes until the mushrooms have exerted all of their liquid and it has evaporated.
While your veggies are cooking go ahead and make the chipotle mayo sauce. It is simply mayo and Tabasco thrown together. I added a little more Tabasco for a real kick. Set aside to spread on your rye bread later and let the flavors meld together .
When your vegetables are complete add the quinoa or kasha, soy sauce, parsley, half a cup of the bread crumbs and set aside for 10 minutes to cool. When cooled add the lightly beaten egg.
Form a patty to desired size (I went with about a half-inch thick and the size of my hands). To coat in bread crumbs, I poured the remaining crumbs into a unrolled aluminum foil piece with the sides folded up. Then simply drop the patty into one portion of the crumbs and shake around until enough coat the top. Continue until you have made all the patties. Here the recipe suggests the patties chill, loosely covered, for an hour. This will probably help them to stick together and stay formed when cooked later. For time’s sake, I chose to go ahead and cook them after this step.
To cook the burgers, simply fill the cleaned off skillet (or your remains will burn) with a fourth cup of oil (preferably olive oil for your health and a cleaner taste). Fry each patty for approx 2-4 minutes per side. They will cook quickly, so watch them.
Place your hot burger in between two slices of already chipotle mayo spread rye bread. The mayo makes the rye bread less of a shock to your taste buds and the sour spice of the Tabasco eats it’s way into the burger squishing with the bread in each bite. The garlic, soy, salt and pepper surprisingly add to the burger patty enough that there is no need for any other spice. The quinoa’s sticky nature adheres to the veggies to keep the burger in one piece. Add a tequila sunrise to pair with the spice of the chipotle mayo.