Farro and White Bean Veggie Burger

Farro and White Bean Veggie Burger

This healthy plant-based Farro and White Bean Veggie Burger is flavored with garlic, cumin and barbecue sauce for a firm and meaty patty without any animal products!

Farro and White Bean Veggie Burger

I’ve always hated when veggie burgers fall apart or become mushy when they’re cooked. That’s why I took matters into my own hands to make a firm, flavorful and plant-based veggie patty that has all the satisfaction of a real burger without any meat.

This patty gets its nutty flavor from cooked farro and oat flour. Protein and structure come from cannellini beans, and tons of flavor from garlic, onion and your favorite BBQ sauce. Best of all, this recipe is easy to customize with ingredients already in your pantry. The burgers freeze well and are a quick and easy family-friendly meal.

If you love a good veggie burger as much as a regular burger, then be sure to try my Veggie Packed Turkey Burgers and Veggie Burger Bowls with Spiralized Carrots.

Farro and White Bean Veggie Burger

How to Make Farro and White Bean Burgers

Making these burgers is a simple process. You’ll saute the aromatics on the stove, then combine everything in a mixing bowl. No need for a food processor, blender or any other special equipment. I like to bake the burgers in the oven to cook them. They come out crispy and firm every time.


Here’s what you need to bring these healthy grain and bean veggie burgers to life:

  • Garlic and onion. These healthy alliums add deep umami flavor to every bite of your burgers.
  • Cannellini beans. Just 1 15-ounce can is all you need to add protein and help the burgers hold their shape. You can also use black or pinto beans for a different flavor.
  • Cooked farro. Farro is a hearty, nutritious whole grain that helps bind the burger together and offers firmness to the patty.
  • Oat flour. You can easily make oat flour at home by blending whole oats in a food processor into powder. You can also find oat flour pre-ground at well-stocked grocery stores.
  • Cumin. This seasoning goes so well with nutty farro and creamy white beans. If you like, you can also add chili powder and Mexican oregano to amp up the Mexican flavor profile.
  • Mayonnaise. This helps add richness to the burgers and binds them. For vegan white bean burgers, use dairy-free mayo.
  • Barbecue sauce. A bit of your favorite BBQ sauce transforms your veggie burgers. Hello, flavorful, meaty patties!

Can I Grill White Bean Burgers?

Yes! If you’re hosting or headed to a BBQ where you know there won’t be many vegetarian options, bring along your homemade veggie burgers and toss them on the grill. You may need to bring extras because even meat lovers are going to want to try these patties.

Farro and White Bean Veggie Burger

Veggie Burger Topping Ideas

I serve my burgers with extra barbecue sauce on top with toasted buns. Other toppings that work great on these farro and white bean burgers include:

  • Guacamole or sliced avocado
  • Fresh lettuce
  • Slices of tomato
  • Cheese (vegan or regular)
  • Ketchup
  • Pickles

The smoky BBQ flavors of these burgers really work with any of your favorite classic burger toppings.

Is Farro Gluten-Free?

Farro is a type of wheat, so it does contain gluten. This recipe is not gluten-free, though you could substitute the farro for an equal amount of cooked brown rice to make it gluten-free.

Storing Homemade Veggie Burgers

This is a great make-ahead meal. You can store the shaped patties either cooked or uncooked in the fridge for up to four days in an airtight container.

Or, freeze them for up to three months. Thaw the burgers overnight in the fridge and bake, pan-sear or grill as directed.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

and follow along on Instagram for more recipes like Farro and White Bean Veggie Burgers.

More Vegan Dinner Ideas

Farro and White Bean Veggie Burger

5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 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 oat flour if you have oats, just pulse in a food processor until flour-like!
  • 1 tablespoon cumin
  • 2 tablespoons mayonnaise can be vegan!
  • 2 tablespoons barbecue sauce
  • to serve: sliced avocado lettuce, cheese, etc


  • 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, cumin, mayonnaise, and BBQ sauce.
  • Form the burgers into patties (about ½ cup per burger) and place on a baking tray lined with parchment paper. Once burgers are formed, you can bake them in the oven at 375 degrees for 20 minutes or cook on the stovetop with olive oil, about 5 minutes per side.
  • Serve on buns with desired toppings and drizzle with more BBQ sauce.
Healthy plant-based Farro and White Bean Veggie Burgers are an easy and protein-packed make-ahead dinner for the whole family.

with love, Ali

leave a comment

Recipe Rating


  • Any other suggestion for substitution of farro? Thanks
  • Ummm, these are AMAZING! Been looking for a bean burger recipe and yours popped up on Instagram on a grocery store day. Swapped pinto for white beans solely because I curiously had three cans of pinto. And, while the flavor was tops as-is, I added a little salt, chili powder and white pepper. Thanks for the guidance on making oat flour, sparing me a panic, and for a non-spiraled recipe (have two of your cookbooks but I’ve gotten super lazy on kitchen gadget usage since the Covid crud hit).
  • These sound delish, Ali! I was wondering if there is anything I could substitute for the cumin, which I have an aversion to. I can’t eat curry, chiles or anything spicy. Maybe an herb or herbs? Thank you!
    • We would just suggest experimenting!
  • Will you divulge your "Special Sauce" recipe? I'm always looking for burger sauces!
    • We're so happy to hear you're interested! Definitely will consider it!
  • Curious as to a substitute you would suggest in place of oat flour. I have a serious allergy to oats.
    • We haven't tried any substitutes but we hear flax is a good substitute for oats.
  • I too have just discovered Farro. FYI faro is an ancient grain that the romans ate just before going into battle. I cook mine in the Instant Pot. I make a batch ad pack them in silicone cup cake pan and freeze. when they are frozen I freeze in a recloseable food saverbag. each serving is about a half cup. Tastes like a cross between brown rice and barley. The old name for Farro was emmer which was part of my maiden name which makes it very special to me. Good luck in your new home.
  • The ancient name for farro is Emmer which is part of my maiden name. the romans ate it before going in to battle. to me it tastes like a cross between barley and brown rice, I freeze mine in large silicone cup cake pans. they wen frozen I pop them out and freeze in a food saver reclosable plastic bag. each cup cake is about a half cup. best of luck in your new home.
  • Do you recommend a substitute for mayo? Major mayo hater over here!
    • Plain greek yogurt is a similar sub!
  • These sound delicious! Thanks for posting a photo of the inside of the burger, a lot of bloggers don't do that and I think it's helpful to see the inside.
    • That's great feedback. Thank you!
  • Hi! Do you have any recommendations for what to do to prevent these from crumbling? I've made them twice and both times I've had a hard time with them staying together. Thanks!
    • Try a little more liquid (mayo or bbq)! You want to just make sure they're not drying out too much! Experiment and let us know how it goes.
  • these bergers are the best ever and my new best friend. I cooked the farro in my instant pot. I added frozen diced avocados. Bought a cuisenard hamber press and it worked perfectly. froze them flat on a cookie sheet lined with parchment. then food sealed them with my sealer. They realy look like pale hambergers. thanks Did you know that the r omans ate farro before going into battle. So ifyou are going to have a hard day eat farro, lol,,,,,
    • What a great fact! We're so glad you enjoyed these so much!! They're perfect for those summer BBQs.
  • I made this recipe exactly as given. It was good but a little bland. I added some sauce on top made with sour cream, sriachi and cilantro giving it the extra kick that it needed. When forming the patties I sprayed my hands with olive oil spray to keep them from sticking to my hands.
    • This looks great!! Thank you so much for sharing!
  • Have you ever cooked with coconut flour? The store did not have any oat, so I bought this instead. Wondering if it will work? Can not wait to try this recipe, it looks amazing! I LOVE all your recipes and following your Instagram! Thank you!
    • We have not but we always encourage experimenting! If you give it a go, please let us know how it comes out!
  • I have made about four batches of the farro burgers and think they are the best thing since sliced bread. What i do is add about a cup of frozen diced avocado. I make a batch of farro in my Instant Pot and freeze in silicone cup cake pans. Pop out and freeze in a large jumbo zip lock bag. I also use a hamburger press lined with parchment. 'freeze on a parchment lines cookie sheet. I cook them frozen in a hot iron skillet. This is one of my favorite lunches. You can dress it up or eat A as is. I also use a food processor. I also buy a can of beans that has six different beans in a can which adds interest and flavor.
    • This sounds amazing, Mary! Thank you so much for sharing with us. Share a picture next time. Would love to see!
  • I would love to share pictures on line but dont have a clue about doing. will have to wait till my granddaughter comes over to clue me in. lol
    • Awe, yes, definitely have her show you! We'd love to see!
  • Your Farro and white bean burger sounds awesome. Definitely will try it!
    • It's a definite favorite!!
  • Any suggestions to sub bbq sauce for my LO who can’t have tomato products? looks like it’s likely there for adding flavour but not sure if it serves purpose for moisture as well?
    • We just suggest using any sub you may normally use or prefer. We haven't tried it with any subs so please let us know if you do!
  • How many burger patties does it make?
    • Depending on the size of the patty you want to make - around 3 burgers.
  • I made these for dinner tonight and am quite pleased! They have a delicious flavor! I served mine over a bed of baby spinach and diced tomatoes, avocado, and bell pepper, with a drizzle of ranch dressing. The only thing I'll do differently next time is not mash my beans as much. That's my own fault. I have arthritis in my hands so used the cuisinart to pulse them. I was careful, but forgot that when I stirred everything together, they would break down more. Personal preference. Thanks for a great addition to my recipe collection!
    • We are so happy you enjoyed this recipe! Thank you for leaving us such a kind and honest review. We really appreciate it!