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 Recipe: Kasha Burgers
Kasha, or toasted buckwheat, has a smoky flavor that people either love or
hate. If you love it, you'll absolutely adore these crusty kasha and mushroom
burgers.
| Yield |
6 burgers |
| Time |
30 minutes |
| Tools |
- large saucepan with lid
- wooden spoon
- large bowl
- large frying pan
- spatula
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| Ingredients |
- 3 T vegetable oil or butter
- 3 c onion, chopped
- 3 c mushrooms (portobello, oyster, shiitake, etc.), chopped
- 2/3 c white wine
- 2 c water
- 1˝ t thyme
- ˝ t sage
- 3 T soy sauce
- black pepper
- 1 c kasha
- 3 - 4 T white flour
|
| Directions |
Heat 1 T of oil and sauté the onions over medium-high heat, stirring occasionally, until they start to brown, about 10 minutes. Add mushrooms and 1 more T oil. Continue cooking and stirring for another 2 minutes. Add the remaining ingredients except flour and remaining 1 T oil. Bring to a boil, cover, and lower heat. Simmer 15 minutes, until water is nearly absorbed and kasha is tender.
Pour into bowl and let cool for 10 minutes. Add 3 T flour and mix well - mixture will be thick and sticky.
Flour your hands and then shape mixture into six burgers.
Heat remaining 1 T oil over medium heat. Place burgers and pat down to 1-in thick. Cook 2-3 minutes, until dark brown and crusty. Flip and repeat.
Transfer to bread, toast, or a bun, dress up and serve immediately.
|
| Notes |
Adapted from Didi Emmons' Vegetarian Planet, in which they are called Felicia's Kasha Burgers. |
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Key to abbreviations and conversions |
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Laura K. Lawless
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