Page 21 - The Summer Table: Kitchen Tested Recipes For Grilling and More!

FARRO MEDITERANNEAN BURGER

Craft

BURGERS 5

1. FARRO MEDITERANNEAN BURGER
Ingredients Instructions

2. PINEAPPLE & BEET SUMMER CHEESEBURGER
Patty • 6 whole-wheat buns 1. For burgers, in medium saucepan, combine farro and lightly salted water; bring
• 4 oz. Ambrosia® Farro • Butter lettuce leaves to a boil. Reduce heat to simmer, cover and cook for 20 minutes until cooked
• 10 oz. canned red beans, drained • 16 oz. Ambrosia® Fire through. Strain farro and place in a large bowl.
3. PERFECT BACKYARD BURGER and rinsed Roasted Red Peppers, 2. Blend half of the beans in a food processor until smooth. Add to the bowl of farro

• Ambrosia® Extra Virgin Olive Sliced along with the whole beans.
Oil, as needed • 2 avocados, peeled, pitted 3. Heat 1 teaspoon olive oil in skillet over medium-high heat. Add red and green bell
• 3 oz. red bell pepper, seeded and and sliced peppers and onion. Cook until vegetables are soft. Remove from heat and add to
finely diced Dressing bowl with farro and beans.
• 3 oz. green bell pepper, seeded • 15 oz. canned chickpeas 4. Add another 1 teaspoon olive oil to skillet and heat over medium-high heat. Add
and finely diced • ¼ cup Ambrosia® Lemon mushrooms and cook until soft. Remove from heat and add to farro mixture.
• 3 oz. onion, finely diced Juice
• 6 oz. Ambrosia® Mushrooms, • ¼ cup Ambrosia® Tahini 5. Add panko, tomato paste, soy sauce, parsley, chipotle powder, cumin and
vegetable base to farro mixture. Mix until well combined; stir in the flour. Shape
finely chopped Paste mixture into 6 patties.
• ¼ cup panko bread crumbs • 1 small garlic clove, minced
• 1 tbsp. tomato paste • 2 tbsp. Ambrosia® Extra- 6. Heat olive oil on a griddle over medium-high heat. Cook the patties for 3 to 4
• 1½ tsp. Ambrosia® Soy Sauce Virgin Olive Oil minutes on each side until browned, crispy and heated through.
• ¾ tsp. chopped Italian parsley • ½ tsp. ground cumin 7. For the hummus - in the bowl of a food processor, combine the tahini and lemon
• ¾ tsp. chipotle powder • Ambrosia® Sea Salt, Fine juice and process for 1 minute, until combined.
• ½ tsp. ground cumin to taste 8. Add olive oil, garlic, cumin, and a 1/2 tsp of salt to the whipped tahini and lemon
• ½ tsp. vegetable base • 2 tbsp. water juice. Process for 30 seconds, or until well blended.
• 2 tbsp. all-purpose flour
9. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food
processor and process for 1 minute. Add remaining chickpeas and process until
thick and smooth.
10. For perfect consistency, add water to powered on food processor, until you
achieve your desired texture. Add salt to taste.
11. Serve burgers on whole wheat buns spread with hummus; top with butter lettuce
leaves, roasted red pepper slices and 3 to 4 avocado slices.