Farro and Mushroom Burgers
- 3/4 cup farro
- 1 pound red potatoes (about 3)
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 6 tablespoons unsalted butter
- 1 teaspoon freshly ground black pepper
- 1 pound cremini mushroom caps, finely chopped
- 1 1/4 teaspoon kosher salt
- 5 to 8 tablespoons extra-virgin olive oil
- 3 shallots, finely chopped
- 1 tablespoon dry white wine, dry vermouth, or water
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1 cup panko bread crumbs
- This recipe is vegetarian
- Produce
- 1 pound red potatoes (3)
- Cremini mushroom caps (1 pound)
- Rosemary, fresh (1 sprig)
- Shallots (3)
- Thyme, fresh (1 sprig)
- Cooking & Baking
- Black pepper, freshly ground (1 teaspoon)
- Kosher salt (1 1/4 teaspoon)
- Olive oil, extra-virgin (5 tablespoons)
- Pasta & Grains
- Farro (3/4 cup)
- Bread & Baked Goods
- Panko bread crumbs (1 cup)
- Dairy
- Butter, unsalted (6 tablespoons)
- Parmigiano-reggiano cheese (1/2 cup)
- Beer, Wine & Liquor
- White wine, dry (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 1, 2012 (11 months ago).
72 people saved this recipe.
