Southwestern Farro Veggie Burgers

I’m taking my popular Farro and White Bean Veggie Burgers and turning them into something...

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

5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 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.

with love, Ali

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Recipe Rating


  • Vegetarian for decades. Everytime make. various veg burgers they fall apart while cooking so I add an egg now to bind it better. ANY suggestions?
    • From Ali: Give this recipe a try, you will be very pleasantly surprised.
  • I am not vegetarian but had to try this. They were delicious and a hit with the whole family. Has anyone tried premaking and freezing these? We are getting ready for summer camping and think these would be great to take along. Thanks for another great recipe.
    • Wanda! We are so happy to hear you enjoyed these!! Let us know if you end up trying to freeze them.
  • Would these work to cook on the BBQ?