Home Women’s Diet Farro and White Bean Veggie Burgers

Farro and White Bean Veggie Burgers

09 June 2022 3 years ago108 Views

If you stock your plant-powered pantry wisely, you’ll be able to pull out fabulous meals every night of the week. Just combine a few staples—canned beans, dried farro, oats, walnuts, herbs, and olive oil—with a few fresh items, including mushrooms, carrots, tomatoes, avocados, and whole grain buns, and you’ll have an amazing meal worthy of a special weeknight, weekend party, or celebration. Homemade veggie burgers, such as these savory Farro and White Bean Veggie Burgers, are leaps and bounds above frozen varieties when it comes to taste. And they’re not as hard to make as you think.

Make up this big batch for a large group, or to reheat for lunches and meals during the week.

Farro and White Bean Veggie Burgers

(28 votes, average: 3.89 out of 5)
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3.9 from 28 reviews

Author: The Plant-Powered Dietitian
Total Time: 45 minutes
Yield: 10 servings
Diet: Vegan

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Description

Combine a few staples—canned beans, dried farro, oats, walnuts, herbs, and olive oil—with a few fresh items, including mushrooms, carrots, tomatoes, avocados, and whole grain buns to create these amazing meal worthy Farro and White Bean Veggie Burgers.

Ingredients

¾ cup (156 g) uncooked farro
3 cups (711 ml) water
1 teaspoon reduced sodium vegetable broth base
1 (15-ounce) can cannellini beans, rinsed and drained (about 1 3/4 cups)
1 medium onion, finely diced
1 cup (70 g) finely chopped mushrooms
1 cup (110 g) grated carrots (2 medium)
¼ cup (29 g) chopped walnuts
¼ cup (15 g) chopped fresh oregano, or 1 teaspoon dried
2 tablespoons minced fresh chives
1/3 cup (52 g) uncooked old-fashioned oats
½ cup whole grain bread crumbs
1 teaspoon low-sodium herbal seasoning blend
¼ teaspoon freshly ground black pepper
¼ teaspoon turmeric
Pinch of sea salt, optional
3 tablespoons extra virgin olive oil
10 (1-1/2 ounces each) whole grain buns
10 lettuce leaves
3 medium tomatoes, sliced into 20 slices
2 avocados, sliced into 20 slices

Instructions

Place the farro in a pot with the water and broth base. Stir well, cover, and bring to a boil over medium-high heat. Reduce the heat to medium, cook for 35 to 40 minutes, and drain any leftover liquid.
Place the cannellini beans in a mixing bowl and mash slightly with a potato masher, until thick and lumpy. Mix in the cooked farro, onions, mushrooms, carrots, walnuts, oregano, chives, oats, bread crumbs, herbal seasoning, black pepper, turmeric, and sea salt, if desired.
Combine the ingredients using clean hands, then add 2 to 3 tablespoons of the reserved bean liquid to make a thick yet moistened mixture that sticks together. Chill for about 1 hour.
In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Form patties out of ½ cup of the bean mixture with your hands, mashing the ingredients together so that they do not crumble. Carefully place 3 to 4 patties at a time into the hot oil and cook for 6 minutes on each side, turning carefully.
Repeat, adding 1 tablespoon of olive oil to the skillet with each batch of patties, until all the patties are done.
Serve each patty with 1 bun, 1 lettuce leaf, 2 tomato slices, and 2 avocado slices.

Notes

Serves 1 patty, bun, and lettuce leaf, and 2 tomato and avocado slices each.

If you don’t want to serve all of the burgers at once, prepare and cook them according to the directions and refrigerate in an airtight container up to 3 days. Reheat in the microwave or in a skillet and serve as directed.

To make this recipe gluten-free: Substitute 2¼ cups cooked brown rice for the farro. Use gluten-free bun and bread crumbs.

You can also bake these veggie-burgers at 350 F on a baking sheet sprayed with non-stick cooking spray until tender (about 45 minutes).

Recipe from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes, ©Sharon Palmer 2014.