Farro and White Bean Veggie Burgers
Ingredients
The burger mixture
-
¾
cup
uncooked farro
-
3
cups
water
-
1
teaspoon
reduced sodium vegetable broth base
-
1
15-ounce can
cannellini beans, rinsed and drained
-
1
medium
onion, finely diced
-
1
cup
finely chopped mushrooms
-
1
cup
grated carrots
-
¼
cup
chopped walnuts
-
¼
cup
chopped fresh oregano
-
2
tablespoons
minced fresh chives
-
⅓
cup
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
sea salt
-
3
tablespoons
extra virgin olive oil
To serve
-
10
1-1/2 ounces each
whole grain buns
-
10
lettuce leaves
-
3
medium
tomatoes, sliced into 20 slices
-
2
medium
avocados, sliced into 20 slices
Instructions
- Cook the farro in a pot with water and broth base until tender, then drain any excess liquid.
- Mash the cannellini beans in a bowl and mix in the cooked farro, onion, mushrooms, carrots, walnuts, oregano, chives, oats, bread crumbs, herbal seasoning, black pepper, turmeric, and optional sea salt. Add reserved bean liquid to moisten the mixture and chill for about 1 hour.
- Heat olive oil in a skillet and form patties from the mixture. Cook patties in batches, adding oil as needed, for 6 minutes on each side until golden brown.
- Serve each patty on a bun with lettuce, tomato slices, and avocado slices.
Nutrition Facts (estimated)
Servings
10
Calories
354
Total fat
15g
Total carbohydrates
50g
Total protein
15g
Sodium
378mg
Cholesterol
0mg
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