The best veggie burger ever, this easy Farro Burger is simple and freezer friendly.
Keyword: farro burger
8ouncessliced cremini mushrooms
1tablespoonchopped fresh thyme
1/2teaspoonfresh ground pepper
2cupscooked farro (I use Bob's Red Mill Organic Farro
1 15.5ouncecan Cannellini Beansdrained and rinsed (I use Bush's Beans
1 1/2cupslightly 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.