Full of heart-healthy fiber, the Farro & Mushroom Burgers are hearty enough to sway any meat lover. Suvir refers to the burgers as the perfect "planned over" meal, not left overs. He recommends doubling the recipe and freezing half of the burgers to whip up on any cool, fall evening. Serve between a fresh bun or atop a green salad.
Recipe Servings: 10 patties
Recipe Preparation Time: 1 hour
Recipe Cook Time: 20 minutes
3/4 cup farro
1 lb red potatoes (about 3)
6 tbsp unsalted butter
1 sprig fresh rosemary
1 sprig fresh thyme
1 tsp freshly ground black pepper
1 lb brown mushroom caps, finely chopped
1 1/4 tsp Kosher salt
8 tbsp Lucini® Premium Select Extra Virgin Olive Oil®
3 shallots, finely chopped
1 tbsp dry white wine, dry vermouth, or water
1/2 cup Parmigiano-Reggiano cheese
1 cup panko breadcrumbs
Bring 2 1/4 cups of water to a boil in a medium saucepan. Add the farro, return to a boil, cover and reduce the heat to medium-low, cooking until the farro is tender, about 30 minutes. Turn off the heat, fluff the farro with a fork, cover and set aside.
While the farro cooks, boil the potatoes. Bring a large saucepan of water to a boil, add the potatoes, return the water to a boil, and cook until a paring knife easily slips into the center of the largest potato, about 20 minutes. Drain and set aside. Once the potatoes are cool, peel them and place them in a large bowl.
Remove the needles and leaves from the rosemary and thyme branches and place them in a large skillet along with the butter and black pepper. Melt the butter over medium-high, stirring occasionally. Once the herbs start cracking, after about 1 1/2 minutes, add the mushrooms and salt. Cook the mushrooms until they release their liquid and the pan is dry again, 6 to 7 minutes, stirring often. Transfer the mushrooms to the bowl with the potatoes and set aside.
Heat 1 tablespoon of olive oil over medium-high heat in the skillet. Add the shallots and cook until they are soft and just starting to brown, about 2 minutes. Add the wine (or Vermouth or water) and stir to work in any browned bits from the bottom of the pan. Turn off the heat and scrape the shallots into the bowl with the mushrooms and potatoes. Add the Parmesan along with the farro. Use a potato masher or fork to mash the ingredients together.
For the mixture into 10 patties. Place the panko in a shallow dish and press the top and bottom of each patty into the panko to evenly coat. Heat 1/4 cup of olive oil in a clean large skillet over medium-high heat. Add 5 patties and cook on each side until nicely browned and crusty, 8 to 10 minutes total. Remove the patties from the skillet and place them on a plate. Repeat with the remaining patties, adding more oil between batches if necessary. Serve hot.
Courtesy of Chef Suvir Saran