Farro and Dill White Bean Burgers
Sometimes I have a hankering for a burger, but I still want to keep it healthy. Plant based patties are the answer. They are easy to make, use up leftover whole grains and beans, and check that “good for you” box. You can eat them straight away or double/triple the recipe and freeze the uncooked patties for future burger cravings and quick meals for when you’re short on time. (Freezing and storing directions are at the end of the recipe.)
Form the patties to fit your buns. You can also make long skinny patties and put them in a wrap or whole grain hotdog bun.
The nice thing about this type of recipe is that you can use canned beans and leftover whole grains or brown rice. If you don’t have dill, use whatever soft herbs you have in the fridge. You can also spice things up with a squirt of Sriracha in the mix.
Canned or leftover cooked-from-dry beans will do just fine!
I like to cook large batches of whole grains or brown rice and store in the freezer for recipes just like this one.
Herbaceous dill and parsley with aromatics, like sautéed onion and garlic, add lots of flavor to these delicious patties. Grated carrot adds a sweet freshness and a touch of color.
Take this pile of herbs to…
…this by practicing your stellar knife skills.
Use a light hand to gently, but thoroughly, mix all the ingredients together.
You don’t have to toast the buns, but I think it’s super special to spread some mayo on the cut sides and toss them in the skillet to brown them off. If you don’t like mayo, we can’t be friends. Just kidding… add a touch of evoo or butter in the pan before adding the buns.
The Recipe
Yield: 4 patties
Patties
1 Tbsp evoo - + more for frying
½ small onion – small dice
3 garlic cloves – finely chopped
1 cup cooked giant butter beans
1 cup cooked farro
¼ cup old fashioned oats
1 tsp Dijon mustard
1 ½ tsp kosher salt
½ cup grated carrot
3 Tbsp finely chopped fresh Italian parsley
1 Tbsp finely chopped fresh dill
Burger fixin’s
4 buns
Mayo
Lettuce
Red onion
Sprouts
For the patties
1. Over medium heat in a nonstick skillet add 1 Tbsp evoo and heat for an additional minute. Add onion and garlic and cook until onion is soft and translucent, stirring every so often so it doesn’t burn.
2. Put beans, farro, oats, Dijon, salt, and the onion-garlic mixture into a food processor and pulse a few times until you have a chunky texture. Transfer to a large bowl.
3. Add grated carrot, chopped parsley and dill to the bowl and gently mix in. Use your fingers to mix and thoroughly incorporate all the ingredients, but don’t mash it all together.
4. Wipe out the skillet and return to a medium heat. After a minute, add a drizzle of evoo (1-2 tsp) and heat for additional minute. Section the patty mixture into quarters and form each quarter into patties as you add them to the skillet. Use your fingers to slightly flatten the patties and fry until golden on each side. Be gentle when flipping each patty so they stay together.
5. Once the patties are cooked, transfer back to the parchment-lined sheet tray while you get the buns ready.
For the burger fixin’s
1. Cut buns in half and spread mayo on them. Grill off in the skillet for a lovely toasty crust.
2. Layer with lettuce, patty, sliced onion, and sprouts…or any fixin’s you like. Enjoy!
*To freeze, form patties and lay out on a parchment-lined sheet tray. Cover with plastic wrap and freeze overnight. When frozen, remove from sheet tray and store in a plastic freezer bag labeled with the date. To cook up, take out what you need and let thaw for 30-60 minutes on a parchment-lined sheet tray. Follow step #4 to cook.
“I’m ready for my close up Mr. DeMille.”
