By Martha Rose Shulman
- Total Time
- About 1 hour 10 minutes, plus at least 1 hour of chilling
- Rating
- 4(160)
- Notes
- Read community notes
When I was introduced to these burgers, a creation of the chef Suvir Saran, I was struck by the brilliant idea of using sweet potatoes as a binder. I’ve struggled to find ways to hold my burgers together, and this solution was perfect. Try to find light-fleshed sweet potatoes; they are drier, and a little less sweet than orange yams. I also love all the textures in these hearty patties. I have made some changes to Suvir’s recipe, roasting the potatoes rather than boiling them, and I use less oil.
Featured in: Summer Burgers, Hold the Meat
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:10 patties
- 1pound pale-fleshed sweet potatoes or regular potatoes (such as Yukon gold), baked
- ¾cup farro (see note)
- Salt to taste
- 6tablespoons extra-virgin olive oil
- 1fresh rosemary sprig
- 1fresh thyme sprig
- 1teaspoon ground black pepper
- ¾cup finely chopped peanuts
- 1pound cremini mushroom caps, finely chopped
- 3shallots, finely chopped
- 1tablespoon dry white wine
- ½cup finely grated Parmesan
- 1cup panko or chickpea flour (you will not use all of it)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
256 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 10 grams protein; 309 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Bake potatoes in a 425-degree oven as directed. When tender, remove from the oven, allow to cool until you can handle them, peel and place in a bowl. Mash with a fork.
Step
2
While potatoes are baking, cook the farro. Combine with 3 cups water in a medium saucepan. Bring to a boil, add salt to taste and cover. Reduce heat and simmer 50 to 60 minutes, until grains are tender and beginning to splay. Drain well and set aside.
Step
3
Remove needles and leaves from rosemary and thyme sprigs and place in a large frying pan with 1 tablespoon of the olive oil. Add pepper and heat over medium-high heat, stirring occasionally, until the herbs begin to crackle. Add chopped peanuts and cook for 2 minutes, or until golden and fragrant, and stir in chopped mushrooms and about ¾ teaspoon kosher salt (or to taste). Cook, stirring often, until mushrooms have released all of their liquid and there is no more liquid in the pan, about 8 minutes. Stir in wine and continue to cook, stirring, until there is again no liquid left in the pan. Remove from heat and transfer to the bowl with the potatoes.
Step
4
Heat another tablespoon of olive oil over medium heat in the pan and add shallots. Cook until tender and beginning to brown, 2 to 3 minutes. Remove from heat and scrape shallots into bowl with mushrooms and potatoes. Add farro and Parmesan and mash everything together. Add salt and pepper, taste and adjust seasonings.
Step
5
Take up a heaped ⅓ cup of the mixture and form into a ball (you can wet your hands to reduce sticking). Roll ball in panko or chickpea flour, then gently flatten into a patty. Set on a plate and continue with remaining burger mixture. Refrigerate uncovered for 1 hour or longer (the longer the better).
Step
6
When you’re ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a 12-inch, heavy nonstick frying pan over high heat. Swirl the pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to rack. Heat remaining oil in the pan and cook remaining patties. Keep patties warm in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.
- Advance preparation: You can form the patties and keep them refrigerated for up to 2 days, or cook them all the way through and keep them refrigerated for 2 or 3 days. Reheat on a baking sheet in a low oven for 10 to 15 minutes. The patties freeze well. Thaw completely before reheating.
- Note: The farro will cook a little faster if you soak it for an hour in boiling water to cover. Place it in a bowl, pour on boiling water and leave for 1 hour, then drain.
Ratings
4
out of 5
160
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Pauline
Even though it can be annoying when people change up a recipe .... this one benefits from. Why cook the farro so long, when it only takes 20-25 min.? About the same as white rice. The best part of farro is the al dente chewiness . White wine is ok but red wine so much better! Last but not least.... pecans or walnuts in this dish over peanuts any day.... otherwise another good veggie burger and good excuse to use up more rosemary!
Janet
Complex, but very flavorful. Wondering if it could be simplified by cooking the shallots with the mushrooms instead of in a separate step? First time to use farro. I topped my burger with a fried green tomato.
Lilot Moorman
Regarding the amount of time to cook farro: If you cook with pearled farro, the cooking time will be 25 minutes. If you cook with unpearled (whole grain) farro 50 minutes is correct. I prefer the latter...it is nuttier, healthier and more interesting. My favorite comes from Washington States's Bluebird Grain Farms. They also sell an even more ancient variety -einka farro--with a shorter cooking time.
Joanna
I've been on the hunt for a veggie 'burger' that ISNT bean based since my son developed a serious allergy to legumes. This suits, but after playing with it i'd suggest the following alterations for flavor, consistency and texture1. add 6-8 roughly chopped garlic cloves2. Double the thyme and rosemary3. Add 1-2 TBS worcestershire 4. Add an egg4. Instead of frying, bake at 350 for thirty minutes, then just do a quick high temp sear each side in the oil
Donna
One word AMAZING!!! Did not add the thyme (not a fan) but everything else. I have been searching for a great vegetarian style burger and I finally found it!! It is a must try and worth the time to make it!
Carol Newsom
Vegans eat farro.
Joy
The cooking time actually depends on the type of farro you use. See Lilot's comment. And red/white wine and type of nut seems to me to be a matter of taste.
traisea
I did not have high hopes that I would like this recipe, but as a vegetarian who likes to cook, gave it a try and… it was really good! I used oat flour and pumpkin seeds, both of which I ground and also processed half the mushrooms…. And when I cooked, I did so medium high to get a nice skin. I will definitely make these again- crispy and tasty.
Esther and Caroline
Try pecans or walnuts in place of peanuts
Rebecca H
These really stick together well, although they will start to break up with multiple flips in the pan. The flavor develops more in the second day after making them, which makes for enjoyable leftovers. I topped mine with an egg, gochujang, and kizami ginger.
marcia strongwater
This was so good, but I had to use a lot more panko. It made so many burgers too!
Rachel
This turned out really well despite me not chopping everything finely! Kind of involved prep-wise, but cooking the farro in advance helped. The smells while sautéing the mushrooms, shallots, peanuts and herbs together were incredible (and yes, I just threw shallots and mushrooms in together and it all worked out fine). The pepper adds a nice subtle spice to everything. Topped it with pepperjack cheese, and would be curious to try it with something like tzatziki or chutney next time!
RG
I made this and it was a hit! Complex set of flavors and textures. I used sunflower seeds and pepitos in place of peanuts. I have same question - can they be frozen? would you recommend freezing before cooking or after? How long do they stay good frozen?
LP
Looks delicious. Vegan substitution for the parmesan?
CD
I've just put these patties together. The smells while I cooked the individual ingredients were divine. I will not be serving these for 4 more days so I'd like to freeze them. Can I freeze them before I pan fry them - just thaw and fry as needed?
MAG
Peanut allergy .. are peanuts critical to the recipe? Any alternates to suggest?
Joanna
I've been on the hunt for a veggie 'burger' that ISNT bean based since my son developed a serious allergy to legumes. This suits, but after playing with it i'd suggest the following alterations for flavor, consistency and texture1. add 6-8 roughly chopped garlic cloves2. Double the thyme and rosemary3. Add 1-2 TBS worcestershire 4. Add an egg4. Instead of frying, bake at 350 for thirty minutes, then just do a quick high temp sear each side in the oil
Beth J
Sadly, Worcestershire sauce is not vegetarian--it contains anchovies. https://www.bonappetit.com/story/what-is-worcestershire-sauce-anyway
April
This takes a lot of work, but worth it.. delicious on my brioche buns. I substituted spelt berries for farro... I've never tasted Farro, so can't compare. ³
Jb
I need a gluten free sub for farro.Would brown rice or quinoa work?
Lisa M
Made as written. Really advise a food processor to get the right texture. I really enjoyed them - they have a great mix of flavors and a nice texture/bite
Kaarin Averill
I followed the recipe exactly and my burgers were mushy an too wet. (And yes, I cooked all the water out of the mushrooms...) I loved the flavor and will make these again with more added binder, maybe add chickpea flour right into the mix, or a bit of egg white as well. Maybe I made them too big? I only got 9 burgers.
Lilot Moorman
Regarding the amount of time to cook farro: If you cook with pearled farro, the cooking time will be 25 minutes. If you cook with unpearled (whole grain) farro 50 minutes is correct. I prefer the latter...it is nuttier, healthier and more interesting. My favorite comes from Washington States's Bluebird Grain Farms. They also sell an even more ancient variety -einka farro--with a shorter cooking time.
Private notes are only visible to you.
