- 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
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.
Don’t feel like cooking? We can cater your Labor Day weekend celebrations! Let’s chat about your event.