These veggie burger were a big hit in our house! Vegetarian meals don't always go over well and I usually end up making them when I'm only cooking for myself :) .

I love a good veggie burger and I have always been curious how difficult it would be to make them myself. This recipe looks like a lot of work, but I promise it is not too bad, especially if you use a food processor to do the chopping. Once everything is chopped, it's smooth sailing.

This recipe is also jam packed with nutrients. The cannellini beans and farro are a good source of fiber, iron, and make it a complete protein source, meaning it has all of the essential amino acids our body needs to synthesize protein.  This recipe is also a good source of vitamin C (which helps your body absorb more iron!), vitamin A, B vitamins, potassium, and magnesium. 

I hope you enjoy it as much as we did!


Cannellini Bean & Farro Burger


  • 1 can of cannellini beans, drained
  • 1/2 cup of uncooked farro
  • 1 lemon, juiced
  • 1 small onion, chopped
  • 2 carrots, grated (or it can be thrown in the food processor)
  • 1/2 of a small eggplant, finely chopped
  • 2 cloves of garlic, minced
  • 1/4 cup of uncooked quick oats
  • 1/4 cup of bread crumbs***
  • 1 egg** 
  • 2 tablespoons of chopped fresh oregano and/or parsley
  • 1 teaspoon Thyme
  • Fresh ground pepper
  • A pinch of Sea Salt (optional)
  • Hamburger buns***
  • Condiments/toppings of your choice (I used First Field Jersey Ketchup, and a little mayonnaise, fresh tomatoes & lettuce, and Taste Better Cheddar Spread)


  1. Cook the farro according to the package directions and set aside
  2. Place the rinsed cannellini beans in a bowl and mash them with a fork or potato masher. Alternately, you can process them in the food processor (much easier that way!)
  3. Add the cooked farro, carrots, onion, garlic, bread crumbs, oats and egg to the bowl with the cannellini beans. Then add in the spices.
  4. Line a baking sheet with parchment paper. With your hands, combine the ingredients together and form patties that are approximately 3/4" thick.
  5. Place the patties on the parchment paper, cover with plastic wrap and refrigerate for 1-2 hours
  6. Heat 1 Tablespoon of oil in a large skillet on medium-low heat. Add 3-4 patties at a time and cooked for 5-6 minutes on each side. 
  7. Serve with the condiments and toppings of your choice
  8. Makes 6 patties

*These also make really good leftovers the next day!

**To make this a vegan meal, simply replace the egg with the liquid from the canned beans. The reserved liquid works well to bind everything together!

***To make this recipe gluten free, substitute with gluten free breadcrumbs and buns