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Southwestern Farro Veggie Burgers

5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
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.