Carrot-Farro Burgers with Curry Aioli

To make the curry aioli, combine the garlic and a big pinch of salt in a food processor. Pulse several times until the garlic is finely chopped. Add the egg and egg yolk and pulse to combine. With the machine running, slowly add a few drops of oil, and then follow with a slow and steady stream of oil. Season with salt stir in the curry powder and lemon juice. Set aside at room temperature until you are ready to serve, or store in the refrigerator in an airtight container for up to 1 week.

In a saucepan over high heat, combine the farro and 2 cups (16 fl. oz./500 ml) water. Bring to a boil, then reduce the heat to low. Let simmer until the farro is tender but still has a bit of crunch, 15 to 18 minutes. Drain the farro and let cool completely.

In a large bowl, stir together the cooled farro, the carrots, garlic, green onion, cumin and turmeric. Add the eggs and almond flour and season generously with salt and pepper. Form into 4 patties and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.

In a nonstick fry pan over medium-high heat, warm the olive oil. Add the burgers and cook, turning once with a spatula, until golden brown and warmed through, about 5 minutes per side.

Spread the aioli on the cut sides of the buns. Top with a lettuce leaf. Set the burgers on the lettuce and top with the tomato and onion slices. Close the burgers and serve immediately. Serves 4.

Adapted from Williams-Sonoma Burger Night, by Kate McMillan (Weldon Owen 2015)