Speaking of storing things in the freezer, I should learn to cook extra farro and store it there too. For the burgers, you need to cook farro and peeled red potatoes separately, and then let them cool before adding the other ingredients. The mushrooms were finely chopped and cooked in butter with rosemary and thyme before being transferred to a large mixing bowl with the farro and potatoes. Then, finely chopped shallots were sauteed, and the pan was deglazed with white wine. The shallots were added to the mushroom mixture with Parmigiano-Reggiano cheese. The mixture was mashed together with a potato masher, and burgers were formed. Each burger was pressed into a plate of panko breadcrumbs on both sides and set aside. While these steps were happening, I was also simmering the chutney. The chutney was started by cooking curry leaves, dried chiles, mustard seeds, and cumin seeds in canola oil. Turmeric was added followed by onion and then peanuts. After a few minutes, chopped, fresh tomatoes, and I used cherry tomatoes, tomato paste, sugar, curry powder, cayenne, and salt were added. The chutney simmered for about 40 minutes until thick. The burgers were browned in olive oil over medium heat until golden and warmed through.
These aren’t the kind of burgers you can throw on the grill, but they’re fantastic burgers just the same. They’re not sturdy enough to sit on or be flipped on the grill grate, and grilling wouldn’t result in the same crispy, browned surface you can only get from cooking in oil. They had great, savory flavor from the mushrooms, shallots, parmesan, and herbs. You could serve them on buns, but I chose to pair them with salad for a delightfully different take on burgers and ketchup.
I am a member of the Amazon Affiliate Program.
Tweet
These do look like fabulous burgers and they'd be so full of flavour and nutrition. I don't think I've cooked with farro before. Is it like tabouli? Love the relish on the top xx
ReplyDeleteCharlie: Farro is more like barley. It takes 30 minutes or so to cook, and the grains become chewy.
DeleteI've recently begin cooking different grains and have found love in farro. This looks so delicious, Lisa. I should incorporate mushrooms in burgers more :)
ReplyDeleteMmmm that is one delicious looking burger party :D
ReplyDeleteCheers
Choc Chip Uru
Well-balanced flavorwise and nutritially speaking. This recipe is great and your dish must taste wonderful.
ReplyDeleteCheers,
Rosa
Love it- very clever rendition on a burger with ketchup! That chutney sounds wonderful- like it would be the heck out of ketchup any day.
ReplyDeleteThese are some healthy and flavourful burgers.
ReplyDeleteThese look delicious and filling! Forwarding to my veggie friend....
ReplyDeleteWhat a delicious burger!
ReplyDeleteGreat Burgers, Lisa! Recently I've been "playing" with farro however, I had no idea it froze well. Good to know!!! The "star" of this meal may just be that tomato chutney. Very cool!!!!
ReplyDeleteThanks so much for sharing...
P.S. You've been pinned:)
Lisa I love this recipe! I use farro for many things, but I've never made a veggie burger with it. Brilliant post.
ReplyDeleteThis looks great! I like that it's kind of a fall spin on a veggie burger, with the mushrooms and farro, so we can enjoy this fabulous fall weather we're having by grilling outside!
ReplyDeleteGreat looking burgers. Love the idea of turning mushrooms and farro into burgers - the flavor must be awesome. And it makes sense that they wouldn't hold their shape if you needed to flip them whilst grilling. Nice post - thanks.
ReplyDeleteLove mushrooms and making them with farro is such a healthy option.
ReplyDeleteLisa this recipe is extremely delicious!!!!
ReplyDeleteI have to get the Masala Farm book, it sounds great. I just bought a fantastic Indian cook book, so this will be a good addition too. I like the idea of Indian cousine & American farm
A sublime vegetarian dinner! Terrific flavors that are so satisfying without the addition of meat in a main dish. The addition of homemade chutney is just heady!
ReplyDeleteStill haven't cooked with farro myself, really has to change because this looks great!
ReplyDeleteWhat a wonderfully flavorful and balanced vegetarian dish. This is a beautifully healthy lunchtime meal for those who care about eating healthfully and well.
ReplyDeleteYour touch on serving them without buns is perfect for my taste. I think they are too delicate to go inside bread, and you get more of their flavor on their own.
ReplyDeleteAlso agree with you on cooking farro ahead and freezing - I should do that too, it would allow me to enjoy farro more often, somehow I get lazy to cook it on short notice, and end up making couscous over and over and over ;-)
i'm a huge fan of the concept of chutneys, and this one sounds terrific!
ReplyDeleteI really liked this recipe and feature it and you on my Friday Five over @ Feed Your Soul. Stop by if you wish to see all the offerings - http://chefpeterskitchen.blogspot.com/2012/09/friday-five_21.html
ReplyDeleteA great idea, Lisa. Adding farro to the burgers, coating in panko and frying in olive oil. Not something we're accustomed to seeing, but it all comes together beautifully. (Never occurred to me to freeze farro...we really like it at my house.)
ReplyDeleteI also NEVER eat the buns, so would serve them exactly as you did. The chutney sounds marvelous.
Well, the burgers caught my attention first, but now I'm intrigued by the chutney. Every bit of it sounds so good!
ReplyDeleteI was just discussing farro with someone and we wanted to figure out ways to use it more. These burgers are perfect! Love mushrooms and I love the crispy coating you've got going here. The chutney is wonderful!
ReplyDeleteA wonderfully creative recipe! Very much looking forward to trying these out myself!
ReplyDelete-Shannon
The tomato onion peanut chutney sounds terrific. I'll save this recipe for next years tomato harvest.
ReplyDelete