Hearty Farro and Mushroom Burgers
How to Make Farro and Mushroom Burgers
By: Rachel
Burgers are pretty much the perfect food. Whether it’s a filling and delicious farro burger or a traditional one made with ground beef (like these Dreamburgers), burgers always hit the spot. They are hearty and satisfying, just what you want when you’re really hungry—especially when you add a side of golden-crisp French fries and your beverage of choice. If you haven’t tried plant-based burgers, though, this is your chance to discover how filling and delicious they can be.
Farro Burgers, Soy Burgers, and Bean Burgers (Oh My!)
Sometimes, those meat-based burgers—which seemed super-satisfying at the time—can leave you feeling a little lethargic and drained a few hours later.
Veggie burgers are a lighter alternative to all that beef, although it is hard to find a good one, especially since I am not a huge fan of alternative proteins (meat substitutes made from products like soy or tempeh). I much prefer vegetarian dishes derived from pulse foods (like beans or lentils), grains, or produce. Homemade veggie burgers are often more wholesome—made from clean, honest ingredients.
Falling in Love with Plant-Based Burgers
Ten years ago, my friend Anna gave birth to her son about eight weeks ahead of schedule, resulting in a 100-day stay in the NICU at Seattle’s Swedish Hospital. I visited frequently during that period. We never wanted to be far from the hospital, so we would grab lunch at Skillet, a modern diner just a few blocks away.
I fell in love with their farro burger, which fulfilled that burger craving without making me feel like I was going to pass out in a food coma an hour later while holding the baby. Farro is an ancient whole grain with a nutty flavor and a pleasant, toothsome texture, which pairs well with umami flavors like the shiitake mushrooms I have selected here.
Other Vegetarian Sandwich Options
I love a vegetarian sandwich, and often find them to be even more satisfying than meat-based options. Some of my favorites include this Smoky Portobello Grilled Cheese, Goat Cheese Toasts with Roasted Root Vegetables, and this vegetable sandwich with creamy avocado.
Beverage Pairing
By: Olivia
Vegetarian or not, it’s hard to think about a burger without an accompanying beer. The folks at Violet Wine say that the heartiness of this dish makes it a perfect burger for a wheat-based ale. Whether it be American, Belgian, or German, grab yourself a wheat ale! Violet Wine recommends local brewery Fulton Beer and their Lonely Blonde American Blonde Ale. But if it’s wine you are after, well then, a lovely Côte du Rhône from France could easily fit the bill.
Hearty Farro and Mushroom Burger
Ingredients
Tomato “confit”:
- 1 cup (200g) cherry tomatoes
- 3 tablespoons olive oil
- 1 clove garlic
- 1 pinch kosher salt
Aioli:
- ½ cup (120g) mayonnaise
- 1 clove garlic minced
- 1 tablespoon lemon juice
Burger:
- 2 tablespoons olive oil divided
- 1 medium shallot chopped
- 4 ounces (115g) shiitake mushrooms sliced, stems discarded
- 1 cup (150g) farro rinsed and cooked according to package directions, drained, and cooled
- ½ cup (50g) panko
- ¼ cup (15g) chopped parsley
- ¼ teaspoon garlic powder
- ¼ cup (60g) mayonnaise
- 1 large egg
- ¼ teaspoon kosher salt and freshly-ground black pepper
Accouterments:
- ½ cup (15g) baby arugula
- 4 slices sharp cheddar cheese
- 4 brioche burger buns split in half and lightly brushed with melted butter or olive oil
Step by Step Instructions
Step 1 (may be done the day before)
- Prepare the tomato confit by combining the ingredients and baking in a 250°F (120°C) oven for 2-3 hours, or until the tomatoes are soft and jammy. Remove from the oven and set aside until ready to use.
- Prepare the aioli by combining the ingredients well. Store in the refrigerator until ready to use.
Step 2
- Heat 1 tablespoon olive oil in a medium skillet, and sauté the mushrooms and shallots until well-cooked, 4-5 minutes. Set aside to cool.
- In a medium bowl, combine the farro, panko, parsley, garlic powder, mayonnaise, egg, salt, and pepper until well-mixed. Add the cooled mushrooms and shallots. If desired, you can pulse a few times in a food processor for a more cohesive texture.
- Using your hands, form the burgers into four patties (if you find that they are not sticking together well, you may add a little more mayonnaise or beaten egg).
Step 3
- Heat the remaining tablespoon olive oil in a skillet over medium heat (you can use the same one in which you made the shallots and mushrooms).Add the shaped burger patties, cooking 3-4 minutes on each side until browned. Add a slice of cheddar atop each during the last 2 minutes of cooking. Remove from heat and cover to keep warm.
Step 4
- Toast the buns by briefly heating in a skillet until browned (1-2 minutes). Transfer to a serving dish.
Step 5
- Divide the aioli between the buns, and add a burger patty. Top each patty with arugula and a few cherry tomatoes, and serve (you may discard or eat the whole garlic clove from the tomatoes).
