Hearty Farro and Mushroom Burger
This hearty burger, with farro and shiitake mushrooms, satisfies your burger craving with a lighter, plant-based option.
*Plus 2-3 hours for tomato confit
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).
