Yield: Makes 8 burgers
Beans make up the bulk of this burger, but that’s far from all there is to it. Farro gives it texture, while sun-dried tomatoes, Parmigiano, rosemary, and fennel seed add loads of Mediterranean-inspired flavors. Skip the buns and serve over a lightly dressed arugula salad featuring olives, capers, pine nuts, tomatoes, and some grilled lemon, if you like.
Make Ahead Tips
Wrapped well in plastic, the shaped, uncooked burgers keep in the fridge for a few days. You can also freeze them for up to 3 months. Frozen burgers may be a bit more crumbly in the pan, but they’re still more delicious than the ones from a box. Cook frozen burgers straight from the freezer a little lower and a little longer.
Super yummy. I modified these to be vegan for my son and ended up really liking the changes. Replaced egg with JUST liquid form (2 tbsp), and the cheese replacement - used part nutritional yeast and Miyoko's cheddar. Switched up seasonings, added, celery salt, savory, greek freak, smoked paprika and chipotle. I did not drain the farro, I slow cooked and let the liquid completely absorb. Added twice the garlic gloves and added pure garlic powder, then grilled them on a cedar board.
Really tasty! I made a double batch and froze most of them for quick meals. We ate them on sourdough buns with spicy mayonnaise, pepper jack cheese, and spinach. They also are very tasty in a wrap with some tomatoes and feta cheese. I didn't find the Italian-esque flavors to be so strong that I couldn't mix them with other flavors and methods.
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