Soak 2 slices of rye bread in milk, add just to milk enough to moisten the bread. Squeeze out excess liquid.
Tear up the bread, like when you make meatballs.
Add the bread to the meat and add about a teaspoon of A-1 Sauce and about a teaspoon of Horseradish sauce. Mix ingredients together.
Form the hamburger patties the same size as the rolls you will be using.
Make an impression in the middle of the patties, this will keep them from shrinking.
Grill and eat!
Farro and Chickpea Salad
1 cup uncooked farro, rinsed and drained
3 cups vegetable stock
1/2 cup diced red pepper
1/2 cup diced orange pepper
1/2 cup diced yellow pepper
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup diced red onion
1 14.5 oz can of chickpeas, rinsed and drained
1 cup crumbled feta cheese
1/2 cup sliced black olives
1/4 cup chopped fresh parsley
3 tbsp olive oil
1 tbsp lemon juice
1 tbsp red wine vinegar
1 tbsp Dijon Mustard
1/2 tsp oregano
Rinse and drain the farro. Place in bowl and cover with cold water. Let soak in refrigerator over night.
Drain the farro. Place in pot and cover with 3 cups of stock, enough to cover the grain. Bring to a boil, reduce to medium-low and simmer for 10 minutes, check to see if is done. Cooked farro looks a bit like barley but it has a chewier texture. Drain off excess liquid .
Transfer farro to a mixing bowl, and add in remaining ingredients. Prepare the dressing and add to the salad. Toss until combined.
Serve immediately, or cover and refrigerate for up to 2 days.
We have been eating this the past couple of days. Believe me when I say we have been eating a lot of farro lately. I tried a few recipes and added and deleted things here and there. Chris has been the prefect tester! We found that this salad actually tastes better after it has been in the fridge for a day.