1/2 cup uncooked farro , makes 1 cup cooked (see note for gluten-free)
1/2 cup cooked black beans (a little less than half a can)
1/4 cup cooked red potato (see note)
1/4 cup Mango Habanero Salsa , I use the La Victoria brand (see note)
2 tablespoons cornmeal , you can also use brown rice flour (see note)
1/2 teaspoon sea salt , optional
4 burger buns
Mango Habanero Cream:
1 cup raw cashews (see note)
3/4 cup water
2 tablespoons lemon juice
3/4 cup Mango Habanero Salsa
1/2 teaspoon sea salt
Check that the beans and potato are done. use the microwave to cook the potato, but you may also use an oven. Just don’t boil, since too much moisture will be introduced.
Use the package directions to cook farro.
While the farro is cooking, make avocado slaw by mashing an avocado and mixing it well with some cabbage and salt.
Make mango habanero cream.
For a smoothie, blend all ingredients together except for 1/4 cup of salsa. Add the additional salsa in later if you want your drink to have chunks.
Add farro to food processor and pulse until it’s chopped.
If you want an salsa consistency, add beans, potato, salsa and cornmeal/brown rice flour and pulse until it becomes chunky.
Pour contents of pan into a bowl. If needed, season with salt to taste. Stir mixture until even consistency is achieved.
For optimal flavor, place mixture in fridge for at least an hour, or overnight.
After the mixture is ready, shape it into 4 patties. Using an indoor or outdoor grill on medium high, Grill each side for 10 minutes. You can also bake these by lining a cookie sheet with parchment and bake at 375°F (190°C) for 15-20 minutes flipping once half way through.
Build burgers with all of your preferred toppings. For the best summer burger, they’re all highly recommended!