Ultimate Farro Mushroom Burger

I’ve been trying to create the perfect plant-based burger the better part of 4 years now. I kid you not. I’m certainly not looking for the consitency of ground beef, but I do want something a little chewy and loaded with earthy flavor. This recipe is the closest I’ve come to achieve the texture and flavor I’m looking for.

Ingredients

1/2 cup walnut pieces

2 medium portabella mushrooms

2 tablespoons water

1 - 14 ounce can red kidney beans, rinsed and drained

1 1/4 cup cooked farro, cooked according to package directions

1/2 cup chopped black olives

2 tablespoons dried chopped onion

1 teaspoon dried minced garlic

2 tablespoons vegan worcestershire sauce

2 tablespoons tamari, coconut aminos, or low sodium soy sauce

1 teaspoon dried thyme

1 teaspoon smoked paprika

2 teaspoons Dijon mustard

1/2 cup vital wheat gluten

fresh ground black pepper, a few grindings

Instructions

1. Preheat oven to 400 degrees fahrenheit. Prepare a baking sheet with either a silicone mat or parchment paper. Add walnuts to the bowl of a food processor and process until crumbly. Transfer to a large mixing bowl.

2. Break up mushrooms into the food processor bowl and process until you have small pieces. Do not over-process. Transfer mushrooms to a non-stick skillet over medium heat, add dried onion, dried garlic,water, worcestershire, tamari, Dijon, thyme, smoked paprika, and black pepper. Saute until mushrooms are tender, about 10 minutes.

3. Meanwhile add kidney beans and cooked farro to the bowl of the food processor and pulse until kidney beans are broken up. Do not over process or you will have mush. Transfer to the large mixing bowl with the walnuts and add the mushroom mixture to the mixing bowl as well. Stir to mix ingredients.

4. Now add the vital wheat gluten and stir to slightly mix. Form the mixture into a ball and knead mixture about 20-30 times so the wheat gluten can properly activate.

5. Form patties, for thick patties use a 1/2 cup measure, for thinner go with 1/4 to 1/3 cup measure. I prefer a thinner pattie but go with whatever you prefer. I like to use a burger press to make evenly formed burgers. Depending on the size pattie you make will determine how many the recipe will yield, but count on 7 to 10 burgers.

6. Place on prepared baking sheet and bake for 30-40 minutes depending on thickness (longer for thick burgers), flipping halfway through.

7. Enjoy with your favorite toppings; lettuce, tomato, pickles, homemade Ketchup, avocado, or onion.

Note:

• Store leftover burgers in an airtight container in the refrigerator for up to 5 days, microwaving or reheating in an air fryer.

• Cooked burgers can be frozen up to 3 months. Thaw in refrigerator before reheating.