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
Ingredients
- 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)
Directions
- Cook the farro according to the package directions and set aside
- 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!)
- Add the cooked farro, carrots, onion, garlic, bread crumbs, oats and egg to the bowl with the cannellini beans. Then add in the spices.
- Line a baking sheet with parchment paper. With your hands, combine the ingredients together and form patties that are approximately 3/4" thick.
- Place the patties on the parchment paper, cover with plastic wrap and refrigerate for 1-2 hours
- 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.
- Serve with the condiments and toppings of your choice
- 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
