Last week’s theme was ‘Eat alllll the farro.’ If you haven’t made it before, there are three things you need to know:
- It’s good. And versatile.
- It’s good for you.
- There is no such thing as a little bit of farro.
Because it nearly triples its volume when cooked, I was drowning in farro after making two batches. I felt like shouting, “You get some farro! You get some farro!”
In addition to my Farro Strawberry Goat Cheese Salad, I made Farro Black Bean Burgers. And WOW, they were good! When I originally went looking for a farro burger recipe, they all had long lists of ingredients or complicated steps. Not my thing. So I kept it really simple and healthy, and let me tell you – these babies aren’t missing a thing.
3 more things you should know about them:
- They don’t crumble or fall apart while you’re eating them (like so many veggie burgers do)
- They’re thick and “meaty” – even traditional burger lovers can appreciate that
- Calcium and iron are complementary, so eating calcium-rich foods (like black beans) with iron-rich foods (like farro) boosts the body’s iron absorption. That’s why they’re such a powerful combo in this recipe. Don’t have black beans? Chickpeas, navy beans and kidney beans are also high in calcium.
- 15oz canned black beans
- 2 Tbsp tomato paste
- 1c cooked farro
- 3/4 cup sweet corn (I used the corn from one corn on the cob, but canned is okay too!), optional
- 1/2 cup bread crumbs
- 1 egg
- 2 Tbsp olive oil
- whole-wheat buns
- 1 cup spinach leaves
- 2 avocados, sliced
- Cook farro according to package instructions. Set aside.
- Drain and rinse black beans.
- Place half of black beans in a food processor and add tomato paste. Process until smooth.
- Place processed bean mixture in large mixing bowl. Add the remainder of the black beans (whole), farro, corn, 1/2 cup bread crumbs and 1 egg. Mix well. You can use this mixture immediately or refrigerate until later.
- Shape into patties. I made 5 large burgers with this recipe, but feel free to make smaller patties or even meatbealls!
- Time to cook your burgers: Heat olive oil in a large saucepan over medium heat. Once olive oil is hot, add burgers and cook for 2-3 minutes per side, or until golden brown.
- Serve on buns with sliced avocado, spinach and any other toppings or condiments that you enjoy.
This recipe makes 5 burgers. Feel free to cut the recipe in half for just 2-3 burgers. Leftovers are also excellent (they tasted just as good if not better reheated the next day), or crumble the burger on top of a salad for a punch of protein or a new spin on leftovers.