Can You Smell That...

 I just took two small sourdough Focaccia breads from the over... Wow they smell good garlic and rosemary... There is nothing better than the smell of fresh bread coming out of the oven. 

Earlier I made A Farrow Anti Pasta and Farrow Mushroom veggie burgers... they will be for our meatless Monday. I found the recipe at the Ugly Vegan Kitchen, check them our for more recipes. Their Pineapple Upside Down Cake Muesli looks amazing I will be trying that the next few days I love over night oats.

I made 7 burgers, I will freeze these in 2 per meals. Save one for a lunch I will pre-freeze, then use my seal a meal to keep them fresh for longer. I did adjust the recipe for our taste, you can do the same if you go to the Ugly Vegan site and read thru the recipe.

Mushroom Farro Burger 

2 Tbsp olive oil (plus more to drizzle)

1 cup chopped onions

3 garlic cloves, chopped

3 cups mushrooms chopped into bite-size pieces

2 cups cooked farro, divided

16 ounce can of white beans, drained and rinsed

⅓ cup chopped fresh parsley

3 Tbsp fresh tarragon leaves

1 tsp dijon mustard

½ tsp garlic powder

1. First, you’ll sauté the aromatics for the mushroom farro burgers. In a large skillet, add 2 Tbsp olive oil, onion, garlic and a dash of salt. Sauté over medium heat for 3 minutes.

2. Add the mushrooms. Sauté for 10-15 minutes over medium, stirring constantly. You want to “sweat out” as much water as possible from the mushrooms.

3. Add 1 cup farro, 1 cup white beans, ½ of the mushroom, ¼ cup parsley, 2 Tbsp fresh tarragon, dijon, and garlic powder to a blender. Blend until it’s mostly smooth (it doesn’t want to be a “smoothie”, so some bits and pieces are good!). Spoon the contents of the blender into a large mixing bowl.

4. Add the remaining whole cooked farro, white beans, mushrooms, parsley and tarragon to the large mixing bowl. Add the flax seed meal. Combine with a wooden spoon or spatula. Allow it to sit in the fridge for ~15 minutes (this will allow the flax seed meal to congeal a bit). If it still feels too wet to you, add more flax seed meal, and then, wait a bit.

5. For this recipe, I made 4 large mushroom farro burgers out of the mixture, and thus, the times below are for making 4. If you make more than 4 burgers (6-8), they will take less time to cook on each side. In addition, everyone has a different version of how “charred” they like their burger. Adjust accordingly for size and desired level of “char”.

TO GRILL: Line a gas grill with a large piece of non-stick aluminum foil. Shape 4 large burgers out of the burger mixture, and brush with olive oil. I used a gas grill at 450º F, and grilled for 7 minutes on each side.

TO PAN FRY: Add 1-2 Tbsp olive oil to a large skillet, and warm over medium heat. Shape 4 burgers out of the burger mixture. Fry over medium-low heat and allow to cook for ~7 minutes on each side.

TO BAKE: Preheat the oven to 450º F. Line a large cookie sheet with non-stick aluminum foil. Shape 4 burgers out of the burger mix, and brush them with olive oil. Place the burgers on the non-stick aluminum foil. When the oven reaches 450º F, bake for 7 minutes, then remove the cookie sheet, flip each burger, and return it to the oven. Bake for another 7 minutes.

6. Allow to cool for ~3 minutes before serving. The mushroom farro burgers will set-up even more.

Hope you have an amazing day!!