Farro Burger With Avocado

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6 burgers

Veggie burgers have grown in scope and creativity over the years, as they’ve evolved into a more popular choice for vegetarians and meat eaters alike. At Little Bear, the kitchen blends farro with beans and mushrooms to form a patty that cooks and looks a lot like meat. The topping is vegan, too, composed of roasted red pepper, creamy avocado and aioli made with tofu.

Ingredients

4 oz. farro
10 oz. canned red beans, drained and rinsed
3 oz. red bell pepper, finely diced
3 oz. green bell pepper, finely diced
3 oz. onion, finely diced
6 oz. mushrooms, finely chopped
1/4 cup panko bread crumbs
1 tbsp. tomato paste
1 1/2 tsp. soy sauce
3/4 tsp. chopped Italian parsley
3/4 tsp. chipotle chili powder
1/2 tsp. ground cumin
1/2 tsp. vegetable base
2 tbsp. all-purpose flour
Tofu Aioli (recipe follows)
6 whole wheat buns
Butter lettuce leaves
2 roasted red peppers, sliced
2 avocados, peeled, pitted and sliced

Steps

  1. Bring 2 cups lightly salted water and farro to a boil. Reduce heat to simmer; cover and cook 20 min. until cooked through. Drain farro; place in a large bowl.
  2. Blend half the beans in food processor until smooth. Add to farro along with whole beans; mix well.
  3. In skillet over med.-high heat, heat 1 tsp. olive oil. Add bell peppers and onion; cook until soft. Remove from heat; add to farro-bean mixture.
  4. Heat another 1 tsp. olive oil in skillet. Add mushrooms; cook until soft. Remove from heat and add to farro mixture.
  5. Add panko, tomato paste, soy sauce, parsley, chipotle powder, cumin and vegetable base to farro mixture; mix until well combined. Stir in flour. Shape mixture into 6 patties.
  6. Heat olive oil on griddle over med.-high heat. Cook patties 3-4 min. on each side until browned, crispy and heated through.
  7. To serve, spread tofu aioli on buns; place burgers on bottom bun and top with lettuce leaves, roasted red pepper slices and 3 to 4 avocado slices.

 

Tofu Aioli
6 oz. silken tofu
1 1/2 oz. roasted garlic
2 tbsp. lemon juice
1 tbsp. light miso
1 tbsp. capers
1 tbsp. water
2 tsp. nutritional yeast

Combine all ingredients in blender until smooth and creamy, adding more water if necessary to reach consistency of mayonnaise. Refrigerate 2 hr. to blend flavors.

Source: Recipe and photo courtesy of California Avocado Commission

More From FoodService Director

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources