Preparation

• Heat 2 Tbs. of the olive oil in a 12-inch skillet over medium heat. Add the onion, rosemary, and fennel, and cook, stirring occasionally, until the onion browns around the edges and softens, about 10 minutes. Add the farro and broth and bring to a simmer. Cover, reduce the heat to low, and simmer until the farro is tender, about 20 minutes. Drain in a fine-mesh sieve.
• Heat the remaining 1/2 Tbs. oil and the garlic in an 8-inch skillet over medium heat until the garlic begins to sizzle. Add the panko and cook, stirring constantly, until golden and crunchy, about 2 minutes. Transfer to a large bowl.
• Add the farro mixture, beans, cheese, peppers, pine nuts, tomato paste, parsley, lemon zest, and pepper flakes to the large bowl with the panko. Mash with a potato masher until the beans are mashed and sticky but still a little chunky. Season to taste with salt. Stir in the egg. Chill the mixture for at least 30 minutes and up to 4 hours.
• Portion the burger mixture into 8 balls. With moistened hands, form the burgers into eight 3-1/2-inch patties.
• 用中火在12英寸的不粘锅或铸铁锅中加热菜籽油。加入汉堡，将热量降低到中低，然后煮至一侧褐色，3至4分钟。用细刮刀轻轻翻转，煮至褐色并加热，再过3至4分钟。

Make Ahead Tips

用塑料包裹得很好，形状，未煮过的汉堡在冰箱中保存了几天。您还可以将它们冷冻长达3个月。冷冻汉堡在锅中可能更易碎，但它们比盒子里的汉堡更美味。从冷冻室直接煮冷冻汉堡，稍低一点。