And now it's time to take a close look at one of the five Eater Burger week specials:Elizabeth Daniels 4/13
It may look like a burger, or two, but pictured above is chef Tal Ronnen's plant-based Mushroom and Farro Sliders, created with help from chef/friend Paul Zlatos (the two worked together at Wynn). After punching out house-baked focaccia rounds, Ronnen mixes faro with minced beets, mushrooms and broccolini to create patties that looks jarringly like ground beef. Then into the oven they go. After sautéing together morels and Marsala, Ronnen slices the focaccia to create two burger "buns." He slathers on basil aioli, upon which go the farro patties, Marsala mushrooms, and crisp onion rings. Et voila. Crossroads serves its Mushroom and Farro Sliders for dinner, now through April 29, for $14.
·All Burger Week 2013 Coverage [~ELA~]