vegan veggie burger

Combine a few staples—canned beans, dried farro, oats, walnuts, herbs, and olive oil—with a few fresh items, including mushrooms, carrots, tomatoes, avocados, and whole grain buns to create these amazing meal worthy Farro and White Bean Veggie Burgers.

Farro and White Bean Veggie Burgers

(156 g) uncooked farro

(711 ml) water

vegetable broth base

onion,

(70 g) finely chopped mushrooms

(110 g) grated carrots (2 medium)

(29 g) chopped walnuts

(15 g) chopped fresh oregano,

chives

(52 g) uncooked old-fashioned oats

bread crumbs

low-sodium herbal seasoning blend

black pepper

turmeric

sea salt, optional

extra virgin olive oil

Ten 1½-ounce (43 g) whole grain buns

lettuce leaves

tomatoes,

avocados, sliced into 20 slices

Place the farro in a pot with the water and broth base. Stir well, cover, and bring to a boil over medium-high heat. Reduce the heat to medium, cook for 35 to 40 minutes, and drain any leftover liquid.

Place the cannellini beans in a mixing bowl and mash slightly with a potato masher, until thick and lumpy. Mix in the cooked farro, onions, mushrooms, carrots, walnuts, oregano, chives, oats, bread crumbs, herbal seasoning, black pepper, turmeric, and sea salt, if desired. Combine the ingredients using clean hands, then add 2 to 3 tablespoons of the reserved bean liquid to make a thick yet moistened mixture that sticks together. Chill for about 1 hour.

In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Form patties out of ½ cup of the bean mixture with your hands, mashing the ingredients together so that they do not crumble. Carefully place 3 to 4 patties at a time into the hot oil and cook for 6 minutes on each side, turning carefully. Repeat, adding 1 tablespoon of olive oil to the skillet with each batch of patties, until all the patties are done.

Serve each patty with 1 bun, 1 lettuce leaf, 2 tomato slices, and 2 avocado slices.

BBQ Black Bean Veggie Burgers

dry quinoa

white onion, finely diced

can black beans,

panko breadcrumbs (sub gluten-free breadcrumbs)

BBQ sauce

cumin

smoked paprika

chili powder

salt

black pepper,

Start cooking the quinoa. In a small pot, add 1/2 cup dry quinoa and 1 cup water. Bring to a boil, then reduce the heat to low, and simmer for 15 minutes with the lid on. Remove from heat and set aside. 

While the quinoa is cooking, preheat the oven to 375 F.

In a small pan over medium heat, add a little oil or water and sauté the diced onions for about 3-4 minutes or until translucent. Set aside. 

In a large mixing bowl, mash black beans with a fork until relatively smooth yet chunky. Then add the cooked quinoa, panko breadcrumbs, BBQ sauce, cooked onion, and all of the spices. Stir until fully incorporated. 

Grease a baking tray or line with parchment paper or a reusable silicone mat. Form the mixture into 7 veggie burger patties* and place evenly spaced on the tray. 

Bake in the center rack of the oven for 20 minutes, carefully flip the burgers, then bake another 20 minutes. 

 Enjoy with extra BBQ sauce and your favorite burger toppings! Store the patties in an airtight container in the fridge for up to a week. 

Top 2 vegan veggie burger recipes from across the web

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Farro and White Bean Veggie Burgers

BBQ Black Bean Veggie Burgers

Top 2 vegan veggie burger recipes from across the web

The most viewed vegan veggie burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Farro and White Bean Veggie Burgers

BBQ Black Bean Veggie Burgers

The most viewed vegan veggie burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine