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Farro Sweet Potato Burger

January 21, 2017

This is my third farro recipe of the slew.  To learn more about the different types of farro go here.  I’ve made a handful of meatless patties (black bean burgers and falafels) and I thought these ones were one of the best.  It’s hard to get a nice good burger-type consistency without meat.  Often times they are mushy and no charable outside to them.  That was not the case here.  The nuts inside were a great crunch addition too.

Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 2 hours
Yield: 6 patties
Taste: Great

INGREDIENTS:

Patty
1/2 cup farro
2 cups water
small sweet potato, cut into 1-inch cubes
1/2 cup walnuts, roughly chopped
1 cup panko crumbs
1/2 cup vital wheat gluten (I used whey protein)
1/8 cup olive oil
1/8 cup tahini
2 tbs Worcestershire sauce
1 tsp dried thyme
1 1/2 tsp dried rosemary
1/2 tsp black pepper

To Serve
Buns, kale leaves, sliced red onion, cheese, and/or fresh tomato.  Shown above with roasted red peppers and hummus.

PROCEDURE:

1) Rinse the farro and place it into a saucepan with the water and bring to a boil. Reduce the heat and allow to cook at a low boil, covered, for 15 -20 minutes until farro softens to desired texture. Drain off any excess water and place the farro into a bowl or Kitchen Aid mixer.

2) Bring a medium-sized pot of water to a boil. Add in the cubed sweet potato and cook until tender, about 12 minutes. Drain the sweet potatoes very well, mash, and measure out 1 cup, then add it with the farro.

3) Add in the rest of the burger ingredients and knead with your hands or in a Kitchen aid mixer for 3-4 minutes, to allow the gluten to develop.

4) Shape the mixture into 6 equal pieces. Roll into spheres, then flatten them out between your palms a bit. I placed them in the refrigerator for at least an hour which I think helps them stay together better when you cook them.

5) You can either grill them or cook them on the stove top in a med-high heat skillet.  Cooking approximately 5 minutes per side or until they get a nice brown hardened exterior.

Source: Olives for Dinner

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From → Main Dish

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