A Vegetarian Burger Recipe for Labor Day

Burgers are a Fort Worth favorite. For the last two years, we’ve participated in the Burgers, Blues and Brews event that is part of the Fort Worth Food and Wine Festival. As you can probably guess, burgers aren’t really our specialty or focus, but it’s a fun way for us to bring our own healthy spin to a classic.

Each year, we have bravely showcased a vegetarian burger. I know, I know, why would we do such a thing?! It was a risky move, but we received such an incredible response each time. The constant feedback we got from people was that they liked having a vegetarian burger because it gave them a break from the heavier, greasier burgers. Don’t get us wrong, we love a good meaty burger, but for those who are trying to eat a little more plant-based, this really hits the spot!

With Labor Day weekend right around the corner, now would be a great time to try these vegetarian burgers out! They’re actually quite filling because they are made with farro, a healthy grain that is high in protein and fiber. In our burgers, we added house made ricotta inside the patties for richness and pickled red onions for a little bite! However,  we’ve adapted this recipe so it’s a little easier for you to make at home, but still delicious!

Servings: 3 patties

Ingredients: 

• 1 Tbsp. + 2 tsp extra light olive oil (or other higher-heat cooking oil), divided
•  6 ounces crimini mushrooms, finely diced
•  2 cloves garlic, minced
• 2 Tbsp. rolled oats
• 1 cup cooked farro
• ½ cup chopped green onions (white and green parts)
• 1/4 tsp kosher salt, plus more for cooking
• 1/4 tsp ground black pepper
•  1 Tbsp. peanut butter (or other nut butter)
•  1/2 tsp low-sodium soy sauce or tamari
• 1/2 cup ricotta (optional)
• Whole-grain hamburger buns

Optional toppings: ·Arugula, pickles, red onions, vegan mayo, mustard, ketchup, tomato, avocado or guacamole

Directions:

1. In a large skillet, heat 2 tsp oil over medium heat.
2.  Add green onions to the pan and cook until done. Keep them in the pan so they will char. Add mushrooms to pan and stir with a pinch of salt. Cook, stirring occasionally, until all moisture has evaporated and mushrooms are well browned, about 5-7 minutes. Halfway through cooking, add garlic to the pan.
3. Remove mushrooms and garlic to a medium bowl and set aside. Wipe out pan.
4. In a blender or food processor, pulse rolled oats into a coarse powder, then add to bowl with mushrooms.
5. Add farro and ricotta (if adding) to blender and process until coarsely chopped, like bulgur. Put farro and ricotta in a bowl.
6. Add remaining ingredients to the bowl and stir until well combined. Taste and season if needed.
7.  In the large skillet, heat 1/2 tsp oil over medium heat.
8.  Form 1/3 cup of burger mix into a patty, about 1/4 inch thick (thin patties make for crispier texture. If they’re too thick, the middle will be soft).
9. Cook the patty in the oiled pan 3 minutes on the first side, then 2 minutes on the second side (or until well-browned and crisp). Move to a plate with a thin spatula and continue with remaining burger mix, adding 1/2 tsp oil for each patty.