Spinach and Farro Veggie Burgers
Farro is an ancient grain and was a staple part of the Roman soldier’s diet. It was mostly used for making bread and while it is still used to make bread many people enjoy cooked farro in place of rice or other cooked grains. Farro is easier to digest than wheat and is high in protein, magnesium, and potassium. We enjoy farro in a variety of ways but our favorite is making these spinach and farro veggie burgers. They are very simple to make and this recipes yields about 12 burgers. They are freezer friendly too which makes is great on those lazy cooking days!
To me, they are best served on a toasted English muffin with tomato, mustard, and arugula, but you can be as creative with your burger as you like! Try making sourdough English muffins with this recipe.
- 2 cups cooked pearled farro (about 1 cup dry)
- 1 cup chopped and cooked spinach
- 1 clove of garlic
- 1 Tbs chopped fresh parsley
- 1 Tbs of extra virgin olive oil
- 1 tsp of sea salt
- 1/4 tsp of pepper
- 1/2 tsp red pepper flakes (optional)
- Place all ingredients in a food processor (or blender) and pulse until combined (about 15 seconds). Be careful not to over process. The farro should just barely be broken up and ingredients combined.
- Take the blended ingredients and form about 12 patties. Each patty should be about 1/2 inch tall and 3 inches in diameter.
- Preheat your skillet (I find I have best results using a cast iron skillet) and grease lightly.
- Cook each patty for about 2-3 minutes on each side or until the outsides are somewhat crispy. Then bake the patties for an additional 15 minutes in the oven at 350° F.
- Serve fresh out of the oven or the burgers can stored in the fridge for up to 5 days or in the freezer for several months.