Kasha Burgers, Herbed Mayonnaise and Golden Onions (pareve)
Kasha Burgers are a meatless, low fat alternative to traditional beef burgers. For a change of pace, make slider sized burgers to serve as appetizers, topped with mayo and onions. It is a good idea to prepare a double batch of burgers - feel free to freeze any surplus until ready to use. The source of this recipe (with a few changes) is Best Recipes Ever, a television cooking show produced by Canadian Living Magazine. Note: Recipes for Fresh Herb Mayonnaise and Golden Onions follow below.
Ingredients for Kasha Burgers:
- 3/4 cup (175 mL) bulgur (plus 1 cup boiling water) or 3/4 cup Roasted Buckwheat Kasha (plus 1 1/2 cups boiling water)
- 1 egg, beaten
- 1 cup (250 mL) fresh whole wheat bread crumbs (use white, if desired - fresh crumbs are best)
- 1/4 cup (50 mL) minced fresh parsley
- 2 tbsp. (25 mL) extra-virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups (500 mL) finely chopped mushrooms, (8 oz/250 g)
- 1/4 cup (50 mL) dry white wine or vegetable stock
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 tsp (1 mL) crumbled dried thyme
- Buns and lettuce, to serve burgers (see mayo and onion recipes below)
Place bulgur or kasha buckwheat in heatproof bowl. If using pure bulgur, cover with 1 cup boiling water - if using buckwheat kasha, cover with 1 1/2 cups boiling water; let stand until doubled in bulk, about 20 minutes. Mix in egg, bread crumbs and parsley; set aside.
Meanwhile, in skillet, heat oil over medium heat; fry onion and garlic until softened, about 3 minutes. Stir in chopped mushrooms, wine, salt, pepper and thyme; cook over medium-high heat, stirring occasionally, until liquid is evaporated and mushrooms begin to brown, about 8 minutes.
Scrape mushroom mixture over bulgur mixture; stir to combine. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)
Place on greased grill over medium heat; close lid and grill, turning once, until heated through and crispy outside, about 15 minutes. You can also cook patties using grill pan on stove or regular skillet that has been lightly coated with cooking spray - cook at medium high heat on both sides until golden brown.
Kasha Burgers: serves 4
Fresh Herb Mayonnaise
- 3 tbsp (45 mL) light mayonnaise
- 1 tbsp (15 mL) minced fresh basil
- 1 tbsp (15 mL) minced fresh parsley
- 1 tsp (5 mL) minced fresh chives
- 1 tbsp (15 mL) extra virgin olive oil, (optional)
- 1 small clove garlic, minced
- 1 tsp (5 mL) lemon juice
- 1 tsp (5 mL) Dijon mustard
- 1 dash hot pepper sauce, optional
In a small bowl, mix together mayonnaise, basil, parsley, chives, oil (if using), garlic, lemon juice, mustard and hot pepper sauce. Place a spoonful on each kasha burger as desired.
Golden Onions
- 1 tbsp(15 mL) (15 mL) extra-virgin olive oil
- 2 onions, thinly sliced
- 1 clove of garlic, minced
- 1 bay leaf
- 1/4 cup(50 mL) (50 mL) dry white wine
- 1/4 tsp(1 mL) (1 mL) each salt and pepper
- Pinch ground allspice or cloves, optional
- 2 tbsp (25 mL) minced fresh parsley
In skillet, heat oil over medium-low heat; fry onions, garlic and bay leaf, stirring occasionally, until onions are golden brown, about 15 minutes. Stir in wine, salt, pepper and allspice; cook until liquid is evaporated. Discard bay leaf. Stir in parsley.
Source: http://www.cbc.ca/bestrecipes/2010/09/bulgar-and-mushroom-burgers.html
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