The BEST veggie burger ever. This Mushroom, White Bean and Farro Burger is blended with spinach, garlic and thyme for the most flavorful meatless burger you’ll ever make. Hearty, healthy and easy to make, they’re fantastic to make ahead of time and freeze for quick lunches and dinners!
I’ve been on a meat bender lately….grilling up steaks, burgers, ribs, wings, chicken…you name it, if it had parents I’ve been eating it. It was time to take a little break and give my arteries some time to clean themselves out. The problem is…it’s warm, the weather is beautiful and I just want to grill. I want to eat big beefy burgers and gnaw on lamb chops. All while tossing back a few cold ones. But really….it was time to pull it back a bit and remember…I have all summer long to indulge AND it’s not even summer yet! So, I parked myself in the kitchen and created something equally yummy sans meat…if you can even believe it.
I kind of can’t believe it myself but these Mushroom White Bean and Farro Burgers are completely, insanely amazing. They definitely are not lacking in the flavor department and they’re totally filling but not in a “OMG, I feel so gross…I need a nap” kind of way. Filling in the “OMG…these are so good but I can’t take another bite, I want to go run a marathon” kind of way. Well, maybe not a marathon but you will NOT be weighed down after eating one of these veggie packed burgers. They’re loaded with vitamins, fiber and nutrients. Packed with sautéed mushrooms, onions, garlic, spinach and white beans. Bound together with nutty farro, these are definitely the veggie burgers of your dreams…if you dream of veggie burgers. For the record….I do not.
When I created the Mushroom White Bean and Farro Burgers, I wanted them to hold together like a burger but still have some big bits of veggies and farro throughout for texture. So, I did what any normal person would do and tossed half the ingredients in the food processor to form a paste….then I tossed in the remaining half. Pulsed 2-3 times to combine….then formed into patties. They’re amazing pan-fried in a bit of olive oil or you can bake them in the oven. Either way, you’ll get a crispy exterior with a soft center. BEWARE, they are not super firm like a beef burger. If you’re an aggressive eater, like my husband, your burger will smush out the back side of the roll. Nobody else had this issue….only he did….just saying. 🙂 Oh…and my mushroom hating daughter devoured hers. So, if you don’t tell anyone there are mushrooms in there…they probably won’t even know.
Mushroom White Bean and Farro Burgers are a great addition to any cookout to give your guests a meat-free option! Top them with this easy Garlic Aioli for a drool-worthy feast! While I wouldn’t throw them on the grill, you could definitely place a skillet on the grill and cook your veggie burgers right alongside some turkey burgers or these French Dip Burgers. Because people like options…and maybe you’re like me and like a big beef burger with a side of veggie burger. You just never know. 🙂
Mushroom White Bean and Farro Burger
- 1 tablespoon olive oil
- 1 vidalia onion, chopped
- 8 ounces sliced cremini mushrooms
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon kosher salt
- 2 cups cooked farro (I use Bob's Red Mill Organic Farro
- 1 15.5 ounce can Cannellini Beans, drained and rinsed (I use Bush's Beans
- 1 1/2 cups lightly packed fresh baby spinach
- Heat olive oil in a medium skillet over medium-high heat. Add the onion to the pan and sauté until translucent, approximately 3-4 minutes. Add the mushrooms and cook until softened. Stir in the garlic. Cook for 1 minute longer. Stir in the thyme, onion powder, worcestershire sauce, pepper and salt. Cook for 1-2 minutes. Remove from heat.
- Add 1 cup farro, 1/2 of the beans, 1/2 of the spinach and 1/2 of the onion mixture to the bowl of a food processor. Blend the mixture until a paste forms, approximately 1-2 minutes. Add the remaining ingredients to the food processor and pulse 2-3 times to combine the ingredients.
- Transfer the mixture to a bowl. Form the mixture into 6 equal size patties and place on a baking sheet lined with parchment. Place the baking sheet in the refrigerator for 1 hour (or covered overnight). (Burgers can be frozen at this point in an airtight container with parchment between each burger to prevent sticking)
- Heat 1/2 teaspoon of olive oil in a non-stick skillet over medium heat. Add the burgers to the pan (in batches if necessary) and cook until golden brown, approximately 3-4 minutes. Turn the burgers and cook for an additional 2-3 minutes or until golden brown. Serve immediately on rolls or lettuce wraps.
- To cook from frozen: Heat 1/2 teaspoon of olive oil in a non-stick skillet over medium heat. Add the burgers to the pan and cover. Cook for 5-7 minutes on each side. Serve immediately.