- equal amounts of cooked farro and lentils (from dry, 1 cup each)
- half part mixture of mushrooms, onions, garlic, cumin, paprika, salt and pepper (10 cremini mushrooms; 1/2 medium onion, 2 garlic cloves; mince/fine chop all)
- chopped parsley (1 bunch)
- ground oats (1-2 cups, amount needed greatly dependent on moisture content of lentil, farro, and sautéed mushroom mixture)
- flax meal (1/2 – 1 cup; this serves as a binder)
- nutritional yeast (1/2 cup)
- soy sauce or Bragg’s aminos (to taste)
- dijon mustard (to taste)
Prepare the mushrooms
In a sauté pan, brown the mushrooms followed by onions, garlic and any other aromatics. When desired color is nearly reached, add spices (cumin, paprika, other herbs). Season with salt and pepper throughout the preparation process. Deglaze with red wine and reduce liquid.Mix the lentils, farro, and mushrooms
Use a large mixing bowl. Make sure to drain as much liquid as possible from the lentils.
Add oats and flax meal
These ingredients serve as a binder for the the principal ingredients (lentils, farro, and mushroom mixture). The goal is to create a preparation with the texture and feel of ground beef.
Experiment with different seasonings such as mustard or harissa paste. Nutritional yeast and Bragg’s liquid aminos to provide a “meaty” flavor profile. Build your burger mixture to your tastes.
To portion, try to consistently form 4 oz patties stick together enough in order to keep their shape and not so moist causing trouble on a grill or hot pan.