Ingredients
for the burger
- 1/2 cup farro
- 2 cups water
- small sweet potato, cut into 1X1-inch cubes
- 1/2 cup walnuts, roughly chopped
- 1 cup panko crumbs
- 1/2 cup vital wheat gluten
- 1/8 cup olive oil
- 1/8 cup tahini
- 2 TB vegan Worcestershire sauce
- 1 tsp dried thyme
- 1 1/2 tsp dried rosemary
- 1/2 tsp black pepper
for the pickles
- 3/4 cup water
- 3/4 cup rice vinegar
- 1/2 cup sugar
- 1 tsp salt
- 1 cucumber, sliced on a mandoline slicer
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp caraway seeds
to serve
- buns
- kale leaves
- sliced red onion
- Tofutti or Daiya slices
- fresh tomato
- vegan A-1 sauce or ketchup
Instructions
To make the burgers
- 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, uncovered, for about 15 minutes. Drain off any excess water and place the farro into a bowl or Kitchen Aid mixer.
- 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. Any leftover sweet potatoes can be eaten later or used to make croquettes or gyozas.
- 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.
- Shape the mixture into 6 equal pieces. Roll into spheres, then flatten them out between your palms a bit. You can either grill them immediately or store them in the refrigerator until you’re ready to grill.
To make the pickles
- Bring the water and rice vinegar to a boil. Add in the salt and sugar and stir until dissolved. Add in the sliced cucumbers and stir. Sprinkle the seeds over the top, cover with a lid and remove from the heat. Once it’s cool enough, transfer to a glass container and allow to chill and marinate in the refrigerator for a few hours up to a couple of days before eating (they taste best after a few days). The pickles will last about a week in the refrigerator.
- Cook Time: 45 minutes