Buckwheat Burgers with Mushrooms
Main Dishes | Author's cuisine
⏳ Time
40 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Buckwheat burgers with mushrooms
Ingredients
- Buckwheat Groats - 7.1 oz
- Champignons - ½ kg
- Onion - 1 head
- Sweet Pepper - 1 piece
- Butter - 0.5 oz
- Garlic - 2 cloves
- Parsley - 1.4 oz
- Soy Sauce - 1 tablespoon
- Breadcrumbs - 7.1 oz
- Chicken Egg - 1 piece
- Mayonnaise - 3.5 oz
- Chili jam - 1 tablespoon
- Rye Bread - 8 pieces
- Salt - to taste
- Ground Black Pepper - ½ spoons
Step by Step guide
Step 1
Pour boiling water over the buckwheat until it is about two fingers deep, bring to a boil, reduce the heat, cover with a lid, and cook until done — about 10 minutes. Transfer the buckwheat to a bowl.
Step 10
Heat vegetable oil in a large skillet and fry the buckwheat patties until they develop a nice golden crust.
Step 11
Carefully remove them from the skillet—they will be soft and may fall apart—and transfer them onto a paper towel for a few minutes. The burgers can be served on their own, perhaps topped with sauerkraut. Or, for a classic presentation, layer them between slices of rye bread spread with spicy sauce and mayonnaise.
Step 2
Wash the mushrooms, break them into pieces and place them in a food processor or blender. Use the 'pulse' function to chop them coarsely (but be careful not to turn them into a wet puree).
Step 3
In a large heavy skillet, melt the butter and sauté the finely chopped onion and bell pepper over low heat.
Step 4
After 5 minutes, add the chopped mushrooms, finely chopped garlic, 3/4 teaspoon of salt, black pepper, and sauté, stirring, until all the juice released by the mushrooms evaporates, which should take about 8–10 minutes.
Step 5
Transfer the mushroom mixture to a large bowl, add the buckwheat, soy sauce, and a third of the breadcrumbs.
Step 6
Mix everything together and let it sit for 10 minutes. Lightly beat the egg and fold it into the meat mixture.
Step 7
Pour the remaining breadcrumbs into a wide dish.
Step 8
Divide the minced meat into four portions and shape each one into a flat patty about 2 cm thick.
Step 9
Coat the patties in breadcrumbs, arrange them on aluminum foil, cover with plastic wrap, and let them rest for an hour.
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