There are two very special parts to this recipe that I am sharing today. First, is this delicious beet and faro burger which is the first recipe I am sharing from my newly released cookbook. It's a super solid veggie burger that won't cost you hours in the kitchen. Secondly, is this very special, very awesome, chimichurri that is my husband's "secret" recipe. I have been waiting for just the right moment to share his chimichurri with you, and these burgers are the perfect companion to celebrate this variation of our favorite south american sauce.
Michael takes his chimichurri very seriously, and his chimichurri is absolutely one of the reasons why I love him and why we are married. Michael is the designated chimichurri maker in our home. I am not allowed to make the chimichurri unless it is under Michael's strict supervision. My haphazard style of non-measuring and substitutions are not allowed here …. Michael uses exact ingredients and measurements every single time, for a superb and beautifully balanced chimichurri every single time.
Michael made some chimichurri for me this weekend, and I added some yogurt to it before adding it to this veggie burger. I fixed a burger for him too, and I left it in the fridge for when he got home from work. Predictably, I got a phone call later when he discovered that I altered his chimichurri (oops! ;) I wasn't sure if he would approve, but he admitted it was a good move, and it turned the chimichurri into the ultimate condiment for this beet and faro burger.
If you're a chimichurri expert, you might have a thing or two to say about Michael's version. For starters, he does not use parsley or any other herb besides cilantro. Do not question him on this. I have, and didn't get very far. I won't mess with his version, it's too perfect as it is. Of course, I encourage you to use this chimichurri recipe all on it's own, for these burger or for anything else. For the sake of these burgers, I like the addition of the yogurt, because it turns it into more of a spread than a dipping sauce. These burgers have such great flavor, they need little more than a smear of the chimichirri yogurt, some greens, maybe an avocado if you're in the mood.
For the GIVEAWAY!
As promised, I am giving away 2 copies of my new cookbook, Grains as Mains. All you have to do is leave a comment on this post with your favorite grain OR a grain that you are curious about and would like to start cooking with more. Voting closes Friday, and the two winners will be chosen at random and announced early next week. Good luck, friends! xoxo
farro + beet burgers | chimichurri yogurt
This recipe is from the Grains as Mains cookbook (pg. 173)
This chimichurri recipe has many uses and can be made with or without the yogurt. This recipe makes a lot of chimichurri yogurt, you will likely have a lot of extra which you could use for other things. If you do not want extra sauce, cut the recipe in half, or add less yogurt. The burger patties can be made ahead of time, and stored, covered, in the fridge for a couple of days.
MAKES 4-5 burgers
1/3 cup of uncooked farro
1 cup of water
a pinch of salt
2 beets (4.5 oz), roughly chopped
2 carrots (3 oz) roughly chopped
3 scallions, chopped
1 large clove of garlic, minced
1/2 teaspoon of salt
1/3 cup of rolled oats
1/3 cup of sunflower seeds
2 eggs, lightly beaten
a couple tablespoons of vegetable oil
for michael's awesome chimichurri (with or without yogurt):
2 cups of loosely packed cilantro
8 cloves of garlic
1/2 of a jalapeño, de-seeded
1/4 of a small red onion
3/4 cup of olive oil
1/8 cup of red wine vinegar
a pinch of salt
6oz (a small container) of plain greek yogurt (optional)
toasted buns or pita bread, some sliced avocado or red onion, greens or microgreens
Make the chimichurri (it's best to make this a day or two before, so the flavors develop - make it no less than 30 minutes before serving):
- Chop the cilantro, garlic, jalapeño, and red onion separately and then add them to one large pile on the cutting board and dice them all together until they become minced and uniform in size. Place them in a small bowl, add the olive oil, vinegar, and salt, and stir. Cover, and set it aside until you're ready to serve. (Add the yogurt just before serving).
Cook the farro:
- Place the farro, water, and salt in a medium saucepan. Bring it to a boil, reduce to a simmer, cover, and cook for 15 minutes, until the farro is tender. Drain the excess water.
Make the patties:
- Add the cooked farro, beets, carrots, scallions, garlic, salt and pepper to a food processor. Pulse several times until everything is pureed and uniform (no chunks). You will probably have to scrape down the sides a few times.
- Add the oats, and pulse until combined.
- Add the sunflower seeds. Pulse a few times. I like to keep some of the seeds whole for some texture.
- Transfer the mixture to a medium bowl, and add in the beaten eggs, stirring until it is combined.
- Place the mixture in the fridge for at least 30 minutes (or you can also make this a day or two ahead and keep it covered in the fridge).
- Once the mixture has been chilled, remove it from the fridge and form the patties. Divide the mixture into 4-5 patties, and place them onto a plate or baking sheet.
Cook and assemble the burgers:
- Heat 1-2 tablespoons of the oil in a cast iron. Cook the patties for 4-5 minutes on each side, until the are brown around the edges. Do this 2-3 patties at a time (do not crowd the pan), until all of the patties are cooked.
- If you have not yet added the yogurt to the chimichurri, do so right before you are ready to smear the burgers.
- Serve on a toasted bun, pita bread, or lettuce wrap with a smear of the chimichurri yogurt, and any additional toppings you like.