Southwestern Farro Veggie Burgers
With a burst of Southwest flavor from spices and diced green chiles, you won’t miss the meat with these farro and white bean based veggie burgers.
Southwestern Farro Veggie Burgers
I’m taking my popular Farro and White Bean Veggie Burgers and turning them into something new, in case (like me) you’ve made these a hundred times and are ready for something new. The key? A can of diced green chiles, which offers a Southwestern flavor, along with cumin and chili powder.
These burgers have a filling consistency and with a slice of spicy pepperjack, some guacamole, and a side of fries, you won’t ever look for another veggie burger recipe again. These veggie burgers have it all and can be cooked in a skillet, the air fryer, the oven, or even on the grill (you may want to put them on a pan on the grill to avoid them breaking apart.)
I recommend refrigerating these (per the recipe,) but if you’re in a pinch, you can skip that step – they just won’t be as easy to fry up in the pan and may break a part more than they would if you had refrigerated them.
Next up? Maybe a buffalo version? These veggie burgers are so versatile – make them your own with your own fixings! And pro tip: make smaller patties for the little ones and serve them on little Hawaiian buns for fun, dippable burgers.
Recipe
Southwestern Farro Veggie Burgers
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- ½ cup diced onion
- 1 15oz can cannellini beans, drained and rinsed
- 1 cup cooked farro
- ½ cup + 1 tablespoon oat flour
- 1 (4-ounce) can diced green chiles
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 2 tablespoons mayonnaise can be vegan!
- 2 tablespoons avocado oil or grapeseed oil
- to serve: guacamole, lettuce, Pepperjack cheese,etc
Instructions
- Heat the oil in a medium skillet over medium heat. Once oil is shimmering, add the onions and garlic and cook until onions are soft and translucent, about 5 minutes. Remove from heat and set aside.
- In a large mixing bowl, add the white beans and mash with the back of a fork until mostly mashed. Add the cooked farro, cooked onion mixture, oat flour, chiles, cumin, chili powder, and mayonnaise.
- Form the burgers into patties (about ½ cup per burger) and place on a baking tray lined with parchment paper. Once burgers are formed, heat the oil in a large skillet over medium heat. Once oil is shimmering, add the burgers in an even layer (you may need to work in batches.) Cook 5 minutes per side until firm and browned. If you want to top with cheese, top each burger with cheese slices, cover, and let the cheese melt, about 3 minutes. Transfer the burgers to buns and top with guacamole or desired toppings. Serve.
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