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1
Bake potatoes in a 425-degree oven as directed.
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2
When tender, remove from the oven, allow to cool until you can handle them, peel and place in a bowl.
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3
Mash with a fork.
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4
While potatoes are baking, cook the farro.
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5
Combine with 3 cups water in a medium saucepan.
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6
Bring to a boil, add salt to taste and cover.
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7
Reduce heat and simmer 50 to 60 minutes, until grains are tender and beginning to splay.
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8
Drain well and set aside.
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9
Remove needles and leaves from rosemary and thyme sprigs and place in a large frying pan with 1 tablespoon of the olive oil.
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10
Add pepper and heat over medium-high heat, stirring occasionally, until the herbs begin to crackle.
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11
Add chopped peanuts and cook for 2 minutes, or until golden and fragrant, and stir in chopped mushrooms and about 3/4 teaspoon kosher salt (or to taste).
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12
Cook, stirring often, until mushrooms have released all of their liquid and there is no more liquid in the pan, about 8 minutes.
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13
Stir in wine and continue to cook, stirring, until there is again no liquid left in the pan.
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14
Remove from heat and transfer to the bowl with the potatoes.
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15
Heat another tablespoon of olive oil over medium heat in the pan and add shallots.
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16
Cook until tender and beginning to brown, 2 to 3 minutes.
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17
Remove from heat and scrape shallots into bowl with mushrooms and potatoes.
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18
Add farro and Parmesan and mash everything together.
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19
Add salt and pepper, taste and adjust seasonings.
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20
Take up a heaped 1/3 cup of the mixture and form into a ball (you can wet your hands to reduce sticking).
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21
Roll ball in panko or chickpea flour, then gently flatten into a patty.
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22
Set on a plate and continue with remaining burger mixture.
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23
Refrigerate uncovered for 1 hour or longer (the longer the better).
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24
When youre ready to cook, place a rack over a sheet pan.
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25
Heat 2 tablespoons of oil in a 12-inch, heavy nonstick frying pan over high heat.
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26
Swirl the pan to coat with the hot oil.
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27
Lower heat to medium.
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28
Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes.
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29
Turn and brown for about 4 more minutes.
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30
Remove to rack.
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31
Heat remaining oil in the pan and cook remaining patties.
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32
Keep patties warm in a low oven until ready to serve.
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33
Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.
