In a pot, bring 2 cups of vegetable stock to a boil. Rinse the quinoa and add to the stock, continue to cook until the water is absorbed, about 15 minutes. In a separate pot, bring 3 cups of vegetable stock to a boil, reduce heat and cover, cook until tender, approximately 25 to 35 minutes. Drain any remaining liquid and reserve.
In a food processor, puree 1 cup of the faro, just enough to leave some consistency. Place pureed Farro in a large bowl. Puree the tofu (this will yield 2cups when whipped) and place in bowl with pureed Farro. Add the remainder of the cooked Farro and quinoa, the reserved stock from the Farro, the garlic, cilantro, cumin and chili powder. Mix well and add just enough of the Panko bread crumbs to bind the mixture. Season to taste.
Portion into 3 oz. patties and coat with Panko bread crumbs. Pan-sear each patty in Olive oil for 3 minutes per side or until golden brown. Serve on small dinner rolls, English muffins or mini-burger buns. Top with a little red onion, tomato and some sprouts. I serve this topped with a roasted green chili sour cream, a red pepper aioli or cilantro pesto, or a chipotle mayo then… let-r buck! Crown with a pickle or your choice of garnish and enjoy! Yield 22 - 3oz burgers.
Chef Stephen Johnson