Black Bean Burgers

Ingredients

• 0.3 cup basil chopped
• 1 cup breadcrumbs fresh
• 0.3 cup cilantro leaves chopped
• 0.3 teaspoon pepper red crushed
• 1.3 cups black beans dried picked over rinsed drained for 4 hours and
• 2  eggs lightly beaten
• 0.3 cup farro 
• 1  garlic minced
• 8 servings kosher salt 
• 3.5 tablespoons olive oil extra virgin extra-virgin
• 1  onion diced finely
• 0.3 teaspoon pepper freshly ground
• 8 servings onion red sliced for serving
• 8  portugese rolls toasted
• 8 servings vegetable oil for sautéing

Equipment

• food processor
• bowl
• frying pan
• sauce pan

Directions

1. In a saucepan, cover the beans with 2 inches of water. Simmer over moderately low heat, stirring occasionally, until tender, about 1 hour; add water as needed to keep the beans covered by 2 inches. When the beans are tender, season them with salt and let stand for 5 minutes; drain.
2. Meanwhile, in a saucepan, heat 1/2 tablespoon of the olive oil.
3. Add the farro and cook over moderately high heat, stirring, 2 minutes.
4. Add 1 1/2 cups of water and a pinch of salt and bring to a boil. Cover and simmer until the grains are al dente, 30 minutes.
5. In a small skillet, heat the remaining 3 tablespoons of olive oil.
6. Add the diced onion and cook over moderate heat until softened.
7. Add the crushed red pepper and garlic and cook until fragrant, 2 minutes.
8. In a food processor, pulse all but 1/2 cup of the beans to a chunky puree; transfer to a bowl. Fold in the remaining 1/2 cup of beans, the farro, the onion mixture, eggs, bread crumbs, basil, cilantro, pepper and 1 teaspoon of salt. Form the mixture into 8 patties. Cover and refrigerate for 30 minutes.
9. In a large, nonstick skillet, heat 1/8 inch of vegetable oil.
10. Add the burgers and cook over moderate heat, turning once, until browned and heated through, about 6 minutes.
11. Transfer the burgers to the buns. Top with the Smoky Red Pepper
12. Spread and the onion slices, close the burgers and serve.