Farro Burgers with Sliced California Avocados

Serves: 6


4 oz. farro
10 oz. canned red beans, drained and rinsed
As needed Olive oil
3 oz. red bell pepper, finely diced
3 oz. green bell pepper, finely diced
3 oz. onion, finely diced
6 oz. mushrooms, finely chopped
1/4 cup panko bread crumbs
1 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
2 Tbsp. all-purpose flour
As needed Tofu Aioli (recipe follows)
6 whole wheat buns
As needed Butter lettuce leaves as needed for topping
2 roasted red peppers, sliced
2 Fresh California Avocados*, peeled, pitted, sliced

Tofu Aioli (Yield: 1 cup)

6 oz. silken tofu
1 1/2 oz. roasted garlic
2 Tbsp. lemon juice
1 Tbsp. light miso
1 Tbsp. capers
1 Tbsp. water
2 tsp. nutritional yeast

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.