Farro & Mushroom Burgers

Bring 3 cups of water to a boil in a medium saucepan. Add in the farro, return to a boil, cover and reduce the flame to medium-low, cooking until the farro is tender, ab. 40 minutes. Turn off the heat, fluff the farro with a fork, cover, and set aside. Meanwhile, in a separate large saucepan, bring water to a boil and cook the potatoes for ab. 20 minutes. Then, drain and set aside. Once the potatoes are cool, peel them and place them in a large bowl. Right after, remove the needles and leaves from rosemary and thyme sprigs and place them in a large frying pan along with the butter and black pepper. Cook over medium-high flame while stirring occasionally. After a couple of minutes, also add in the mushrooms and some salt. Keep constantly stirring, for ab. 6- 7 minutes, until the mushrooms release their liquid and the pan is dry again. At this point, transfer the mushrooms to the bowl with the potatoes and set aside. Then, in the same frying pan, heat 1 tablespoon of EVO and sauté the shallots over medium-high flame for ab. 2 minutes or until they are soft. Pour in the wine and stir to scrape up any brown bits from the bottom of the pan. Turn off the heat and add the shallots to the bowl with the mushrooms and potatoes. Then, also add in the Grana Padano along with the farro and mash all of the ingredients together by using a potato masher or a fork. Shape the mixture into 10 patties. Right after, place the breadcrumbs in a shallow dish and press the top and bottom of each patty into the breadcrumbs to evenly coat. Finally, heat 4 tablespoons of EVO in a clean large frying pan over medium-high flame and cook 5 patties on each side until nicely browned and crusty, 8 to 10 minutes total. Remove the patties from the frying pan and place them on a plate covered by some kitchen paper sheets. Repeat the process with the remaining patties, adding more EVO between batches if needed. Serve hot.