Cooking with FOX 7: Fleming's

Chef Kris Chavez highlights a few recipes perfect for Labor Day.

The recipes are as follows:

Ingredients
8 oz Chickpeas, drained
5 oz Chickpeas, rough chop
6oz Chickpea liquid
8 oz Mushroom Mix 
4 oz Caramelized Onions
2tsp Garlic, Minced
5 oz Farro, pre-cooked
2oz Panko
1 tsp Kosher Salt
1 tsp Black Pepper, Café Grind
3 sprays Canola Oil
 
Mushroom Farro Veggie Burger Prep Directions:
Add 8 oz Chickpeas and Chickpea liquid to food process, blend until smooth
Add remaining ingredients except rough chop Chickpeas and blend until smooth one minute
Place Mushroom mixture into a large mixing bowl
Fold in 5 oz rough chop Chickpeas into mixture until combined
Form into 6 oz patties, refrigerate for 30 minutes 
Heat a sauté pan to medium, spray with Oil
Sear Mushroom Burger for 2 ½ minutes each side until golden brown
Place on half sheet tray to cool
 
Mushroom Mix Deluxe - Prep

Ingredients
6 oz Button Mushrooms
4 oz Shiitake Mushrooms
2 oz Beech Mushrooms
2 TBSP Pomace Oil
½ tsp Kosher Salt

Directions
Slice Button Mushrooms into 1/4" thick slices (1)
Remove stem and quarter Shiitake Mushrooms (2)
Trim 1/4"-1/2" from root end of Beech Mushrooms (3)
Place all cut Mushrooms in mixing bowl
Add Oil around bowl, sprinkle with Salt and toss well
Place Mushrooms on a sheet pan
Place in a 350⁰ oven for 10 minutes (4)
Cool 
 
Assembly for Mushroom Farro Veggie Burger
Place Mushroom Burger on a metal plate warm in 400⁰double convection oven for 5-6 minutes until internal temp of 165⁰
Crumble goat cheese on top of the patty and place under broiler for 1 minute
Spray bun with Oil on both sides, and toast to golden brown 
Place Aioli on both buns, place Mushroom Burger on bottom bun
Top Burger with Tomatoes, Arugula