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The
Birkett Mills
163 Main Street
Penn Yan, NY 14527
315-536-3311
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Kasha
Veggie Burgers
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Executive
Chef Arthur A. Kelly, Glenora Wine Cellars
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Ingredients |
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| 1
cup |
Whole
kasha |
| 1-1/4
cups |
Red
wine or vegetable broth |
| 1-1/4
cups |
Tomato
juice |
| 1
ounce |
Butter |
| 2
cups |
Fresh
bread crumbs |
| 1/2
cup |
Finely
chopped red, yellow and/or green bell pepper |
| 1/2
cup |
Finely
chopped onion |
| 1/2
cup |
Finely
chopped celery |
| 2 |
Eggs,
lightly beaten |
| 1/4
cup |
Barbecue
sauce |
| 1
ounce |
Worcestershire
sauce (optional) |
| 1/2
cup |
Fine-ground
kasha |
| 2
tablespoons |
Vegetable
oil |
| Recipe
follows |
Cucumber-Yogurt
Dressing (optional) |
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Method |
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| 1. |
In
a saucepan, cook and stir kasha until toasted, about 3
minutes. Add wine, tomato juice and butter; bring to a
boil. Reduce heat and simmer, covered, until liquid is
absorbed, about 10 minutes. Cool. |
| 2. |
In
a bowl, combine bread crumbs, bell pepper, onion, celery,
eggs, barbecue sauce and Worcestershire, if using. Stir
in cooled kasha. |
| 3. |
To
prepare each patty: Form about 3/4 cup kasha mixture into
a 1/2-thick patty. Coat on both sides with fine-ground
kasha. Chill until firm. |
| 4. |
To
cook patties: Over medium heat, heat oil in a large skillet
(preferably nonstick). Cook patties until crisp and golden,
about 8 minutes, turning once. |
| 5. |
Serve
burgers topped with Cucumber Yogurt Dressing or, if desired,
on a bun with sliced onion and Cucumber-Yogurt Dressing
or spicy barbecue sauce. |
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YIELD:
6 portions |
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Cucumber-Yogurt
Dressing: Combine 1/3 cup plain low fat yogurt with
1/4 cup peeled, seeded and finely diced cucumber, 1/2
teaspoon garlic and 1/8 teaspoon salt. |
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Kasha
Loaf: Lightly spray inside of an 8- x 4-inch loaf
pan with cooking spray. Dust pan with fine-ground kasha,
tapping sides and bottom to remove excess. Prepare kasha
mixture as described above; lightly pack in prepared pan.
Bake at 350ºF until top is firm to the touch and
loaf begins to pull away from sides, about 50 minutes. |
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