Portabella and Kasha "Burgers"

I am not usually a fan of "veggie burgers" from scratch just to do it, but this recipe from one of my favorites Epicurious just looked too great to pass up! And it uses kasha, which is new for us and delicious. I've pasted the recipe below with credits so I don't lose it.

Overall the burgers taste fabulous, but it is definitely a weekend activity to make these things. NOTE that below this is saying you prepare the patties, then chill for an hour before you do the final cook and serve.

Ingredients:

• 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 (I used green which is generally cheaper and it was great)
  
• 3 tablespoons unsalted butter (I simply left this out and it was great)
  
• 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
• 4 buns
  

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.
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.
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.
   
4. 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.
5. Line a platter with foil. Spread remaining cup bread crumbs in a shallow baking dish.
6. 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.
   
7. Chill patties, loosely covered with plastic wrap, 1 hour.(When I did this, I just put them i the freezer for about 30-40 minutes and it worked.)
8. 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).
9. Meanwhile, whisk together mayonnaise and chipotle sauce, and toast the buns.
10. Spread buns with chipotle mayonnaise and add patty.

* If you want to make this vegan it is extremely straight-forward and wouldn't change the taste. Just use a substitute "sticky" substance like egg substitute, and use veganaise instead of mayo.

Credit to Epicurious.