Ingredients
SERVES 4
– 380 g farro
– 290 g red lentils
– 2 tbsps. EVO
– ½ tsp. cumin ground
– 15 g parsley finely chopped
– ½ tsp. salt
– ½ tsp. black pepper freshly ground
– 1tbsp. balsamic vinegar
– 2 tbsps. Sriracha
Directions
Fill a pot with abundant salted water and cook the farro for ab. 45 minutes. After 20 minutes, also add in the lentils. Once cooked, drain and set the farro and lentils aside. Then, preheat oven at 175°C and lightly grease a baking sheet with 1 tablespoon of EVO. Right after, in a large bowl, mix the farro and the red lentils along with cumin, parsley, salt and pepper. Knead until obtaining a mixture. Once combined, shape it into burgers and place them on the baking sheet. Bake them for ab. 45 minutes, gently flipping the burgers once halfway through cooking. Meanwhile, prepare the dressing by emulsifying the Sriracha sauce and the balsamic vinegar. Stir well and set aside. Once the burgers are cooked, turn the oven off and let them cool inside. As soon as they cool, remove from the oven and serve with the Sriracha and balsamic vinegar sauce on the side.
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