Farro Burger with California Avocado
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Credit: Little Bear, Los Angeles; Courtesy of California Avocado Commission
The National Culinary Review, May 2014
4 oz. farro
10 oz. can red beans, drained, rinsed
Olive oil, as needed
3 oz. finely diced red bell pepper
3 oz. finely diced green bell pepper
3 oz. finely diced onion
6 oz. mushrooms, finely chopped
¼ cup panko breadcrumbs
1 T. tomato paste
1½ t. soy sauce
¾ t. chopped Italian parsley
¾ t. chipotle chili powder
½ t. ground cumin
½ t. vegetable base
2 T. all-purpose flour
Tofu Aioli (recipe follows)
6 whole-wheat buns
Butter lettuce leaves, as needed for topping
2 roasted red peppers, sliced
2 California avocados, peeled, pitted
6 oz. silken tofu
1½ oz. roasted garlic
2 T. lemon juice
1 T. light miso
1 T. capers
1 T. water
2 t. nutritional yeast
1. Bring farro and lightly salted water to a boil. Reduce heat to simmer; cover, cook 20 minutes, until cooked through. Strain; place in large bowl. In food processor, blend half red beans until smooth. Add to
farro; add remaining whole red beans.
2. In pan on medium-high, heat 1 t. olive oil. Add red and green bell peppers and onion; cook until soft. Remove from heat; add to farro/beans in bowl. Add 1 t. olive oil to pan; heat on medium-high. Add
mushrooms; cook until soft. Remove from heat; add to farro mixture.
3. Add panko, tomato paste, soy sauce, parsley, chipotle chili powder, cumin and vegetable base to farro mixture. Mix until well-combined; stir in flour. Shape mixture into 6 patties.
4. Heat olive oil on griddle on medium-high. Cook patties 3-4 minutes on each side until browned and crispy, and heated through.
5. Spread tofu aioli on whole-wheat buns; add patties. Top with lettuce leaves, roasted red pepper slices and 3-4 California avocado slices.
Method: In blender, combine tofu, garlic, lemon juice, miso, capers, water and yeast until smooth and creamy, adding additional water, if needed, to achieve mayonnaise consistency. Refrigerate 2 hours to allow flavors to blend.
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