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.
Southwestern Farro Veggie Burgers
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove minced
- ½ cup diced onion
- 1 15 oz 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
- 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.