Mushroom Burgers
Serves 4
This recipe is adapted from “The Epicurious Cookbook,” by Tanya Steel and the editors of Epicurious.com (Clarkson Potter, $27.99).2/3 cup water
1/3 cup cooked red or brown rice or quinoa
1 pound portabella mushrooms, stems discarded
1 cup finely chopped onion
1 cup finely chopped red bell pepper
3 tablespoon unsalted butter
2 garlic cloves, finely chopped
3/4 teaspoon salt and 1/2 teaspoon pepper
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon soy sauce
1/2 cups fine dry bread crumbs
1 large egg, slightly beaten
1/4 cup olive oil
Break one-third of mushrooms into a food processor and pulse until finely chopped, then transfer to a bowl. Repeat with the remaining two batches.
Cook onion and bell pepper in the butter in a 12-inch heavy skillet over medium heat, stirring occasionally until softened, about 5minutes. Add the chopped mushrooms, the garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally until any liquid the mushrooms give off is evaporated and the mushrooms begin to brown, 8 to 10 minutes. Transfer mixture to a large bowl and stir in the rice, parsley, soy sauce and 1/2 cup bread crumbs. Cool 10 minutes. Stir in egg. Form patties and chill 1 hour.
Heat oil in a 12-inch heavy skillet over medium-high heat. Fry patties until deep golden brown, turning over once, about 4minutes total or until cooked through.