Mushroom Farro Veggie Burger

Chef Justin Yoakum from Fleming's Prime Steakhouse & Wine Bar makes a "meaty" vegetarian burger with mushrooms, chickpeas farro and more.

Mushroom Farro Veggie Burger

8 oz Chickpeas, drained
5 oz Chickpeas, rough chop
6 oz Chickpea liquid
8 oz Mushroom Mix 
4 oz Caramelized Onions
2 tsp Garlic, Minced
5 oz Farro, pre-cooked
2oz Panko
1 tsp Kosher Salt
1 tsp Black Pepper, Café Grind
3 sprays Canola Oil

Add 8 oz chickpeas and chickpea liquid to a food processor, blend until smooth. Add remaining ingredients except for rough chop chickpeas and blend until smooth one minute.  Place mushroom mixture into a large mixing bowl. Fold in 5 oz rough chop chickpeas into mixture until combined. Form into 6 oz patties, refrigerate for 30 minutes. Heat a sauté pan to medium, spray with oil. Sear mushroom burger for 2 ½ minutes each side until golden brown. Place on sheet tray to cool.

Mushroom Mix Deluxe

6 oz Button Mushrooms
4 oz Shiitake Mushrooms
2 oz Beech Mushrooms
2 TBSP Pomace Oil
½ tsp Kosher Salt

Slice button mushrooms into 1/4" thick slices. Remove stem and quarter shiitake mushrooms. Trim 1/4"-1/2" from root end of beech mushrooms. Place all cut mushrooms in mixing bowl. Add oil around the bowl, sprinkle with salt and toss well. Place mushrooms on a sheet pan. Place in a 350⁰ oven for 10 minutes. Cool.

Assembly for Mushroom Farro Veggie Burger

Place mushroom burger on a metal plate warm in 400⁰ double convection oven for 5-6 minutes until internal temp of 165⁰. Crumble goat cheese on top of the patty and place under broiler for 1 minute. Spray bun with oil on both sides, and toast to golden brown. Place aioli on both buns, place mushroom burger on bottom bun. Top burger with tomatoes, arugula.