Farro Burgers

Ingredients:                                                                 Difficulty Rating:  Easy

2 scallions, dice the white and light green part
2 Tablespoons olive oil plus 2  Tablespoons for later (or you can use an olive oil sprayer)
1 cup Farro
1 Tablespoon butter (optional)
2 cups vegetable broth - low sodium
1 egg, beaten
¼  cup cilantro - chopped
¼  cup panko bread crumbs
¼  cup grated Parmigiano Reggiano cheese
1Tablespoon fresh lime juice
Kosher salt and Black Pepper to taste

Preparation:

Add 2 Tablespoons of olive oil to a small saucepan over a low flame
Add the scallions and stir until they're soft
Add the Farro and stir for about 2 minutes to toast it
Add butter,stir
Add the vegetable broth, and raise the flame to medium
When it comes to a full boil, stir once or twice and lower the flame to low to keep the Farro simmering
Simmer for about 15 minutes or until the Farro is al dente.  If all the liquid evaporates before the Farro is al dente, add a little more broth.
Drain the broth from the Farro, and then pour it into a bowl.
First mix in the cilantro.  Mix in the egg, then add the bread crumbs, Parmigiano, and lime juice, salt and black pepper.



Mix in the Cilantro, egg and Parmigiano  after you take the Farro off the stove 

Form into medium size balls and gently press down  into the shape of a burger.
Add 2 Tablespoons of oil into a sauté pan and add the burger
Sauté each side for about 3 minutes or until each side is a little crispy



I use an ice cream scoop to form the burgers.  Put them on the griddle, and gently flatten

It's delicious when served on flat bread with arugula, a slice of tomato and aioli or a mixture of light mayo and mustard. Get creative!