Mushroom Kasha Burgers with Chipotle Mayonnaise

Hearty vegetarian burgers made with portabella mushrooms and kasha (buckwheat groats), served on rye bread with a spicy chipotle mayonnaise spread. These flavorful patties combine the earthiness of mushrooms with the nutty taste of buckwheat.

4 servings

1 hr 51 min

Published October 4, 2025

Ingredients

•⅔ cup water
•⅓ cup coarse kasha
•1 pound portabella mushrooms
•1 cup onion
•1 cup red bell pepper
•3 tablespoons unsalted butter
•2 cloves garlic
•3 tablespoons flat-leaf parsley
•1 teaspoon soy sauce
•1½ cups dry bread crumbs
•1 large egg
•¼ cup olive oil
•½ cup mayonnaise
•1 tablespoon Tabasco chipotle sauce
•8 slices rye bread
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Cooking Instructions

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.
10 min
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.
5 min
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.
25 min
4.
Line a platter with foil. Spread remaining cup bread crumbs in a shallow baking dish.
2 min
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.
60 min
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).
4 min
7.
Meanwhile, whisk together mayonnaise and chipotle sauce.
2 min
8.
Spread bread with chipotle mayonnaise and sandwich each mushroom patty between 2 slices.
3 min

Ingredients

•⅔ cup water

•⅓ cup coarse kasha

•1 pound portabella mushrooms

•1 cup onion

•1 cup red bell pepper

•3 tablespoons unsalted butter

•2 cloves garlic

•3 tablespoons flat-leaf parsley

•1 teaspoon soy sauce

•1½ cups dry bread crumbs

•1 large egg

•¼ cup olive oil

•½ cup mayonnaise

•1 tablespoon Tabasco chipotle sauce

•8 slices rye bread

•

Cooking Instructions

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.

10 min

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.

5 min

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.

25 min

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

2 min

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.

60 min

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).

4 min

Meanwhile, whisk together mayonnaise and chipotle sauce.

2 min

Spread bread with chipotle mayonnaise and sandwich each mushroom patty between 2 slices.

3 min