RECIPES

Farro Burgers with Sliced California Avocados

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Ingredients

Serves: 6
oz.  farro
10  oz.  canned red beans, drained and rinsed
  As needed  Olive oil
oz.  red bell pepper, finely diced
oz.  green bell pepper, finely diced
oz.  onion, finely diced
oz.  mushrooms, finely chopped
1/4  cup  panko bread crumbs
Tbsp.  tomato paste
1 1/2  tsp.  soy sauce
3/4  tsp.  Italian parsley, chopped
3/4  tsp.  chipotle chili powder
1/2  tsp.  ground cumin
1/2  tsp.  vegetable base
Tbsp.  all-purpose flour
  As needed  Tofu Aioli (recipe follows)
  whole wheat buns
  As needed  Butter lettuce leaves as needed for topping
  roasted red peppers, sliced
  Fresh California Avocados*, peeled, pitted, sliced
    Tofu Aioli (Yield: 1 cup)
oz.  silken tofu
1 1/2  oz.  roasted garlic
Tbsp.  lemon juice
Tbsp.  light miso
Tbsp.  capers
Tbsp.  water
tsp.  nutritional yeast

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

Tofu Aioli:

  1. Combine all ingredients in a blender until smooth and creamy, adding additional water if needed to get the consistency of mayonnaise. Refrigerate for two hours to allow flavors to blend.

Farro Burgers:

  1. Bring farro and lightly salted water to a boil. Reduce heat to simmer, cover and cook for 20 minutes until cooked through. Strain farro and place in a large bowl.
  2. Blend half of the beans in a food processor until smooth. Add to the bowl of farro along with the whole beans.
  3. Heat a teaspoon of olive oil in a pan over medium high heat. Add the red and green bell peppers and the onion. Cook until vegetables are soft. Remove from heat and add to the bowl with the farro and beans.
  4. Add another teaspoon of olive oil to the pan and heat over medium high heat. Add the mushrooms and cook until soft. Remove from heat and add to the farro mixture.
  5. Add the panko, tomato paste, soy sauce, parsley, chipotle chili powder, cumin, and vegetable base to the farro mixture. Mix until well combined, then stir in the flour. Shape the mixture into 6 patties.
  6. Heat olive oil on a griddle over medium-high heat. Cook the patties for 3-4 minutes on each side until browned and crispy and heated through.

Assemble:

  1. Serve the burgers on the whole wheat buns spread with tofu aioli and topped with butter lettuce leaves, roasted red pepper slices, and 3-4 generous California Avocado slices.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Frederick Guerrero

Recipe courtesy of Frederick Guerrero, Little Bear, Los Angeles, CA

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