Healthy Tuscan Farro & White Bean Veggie Burgers (Vegan, Oil-Free, No Added Salt or Sugar)
If you’re craving a satisfying, plant-based burger that’s as nourishing as it is flavorful, these Tuscan farro and white bean veggie burgers are a must-try. Made with wholesome ingredients like farro, cannellini beans, flax seeds, oats, walnuts, mushrooms, carrots, and herbs, this healthy vegan burger recipe is packed with Tuscan-inspired flavor—no added oil, salt, or sugar needed. Whether you’re following a WFPB (Whole-Food Plant-Based) lifestyle or just looking for a hearty meatless meal, these burgers are a perfect fit for your healthy eating goals.
I love to turn to home-made veggie burgers for delicious meals during the week. If you stock your plant-powered pantry wisely, you’ll be able to pull out fabulous meals every night of the week based on just a few staples—canned beans, whole grains, nuts, herbs—with a few fresh items, including mushrooms, carrots, whole grain buns, and veggie toppings. You’ll have an amazing meal worthy of a special weeknight dinner, grill party, or celebration. Homemade veggie burgers, such as these savory farro and white bean vegan burgers, are leaps and bounds above many frozen varieties when it comes to taste. And they’re not as hard to make as you think. Just mix up a batch, shape into patties, and bake them in the oven. Plan on making up a big batch for a large group, or to reheat for lunches and meals during the week. You can also serve this veggie burger as an entrée without the bun, just cover with my savory vegan mushroom sauce and serve with a side of mashers and veggies.
Description
These Tuscan farro and white bean veggie burgers are hearty, healthy, and 100% whole-food plant-based. Vegan, and added oil-free, salt-free, and sugar-free—the perfect burger recipe for your healthy eating style.
Farro:
Veggie Burgers:
- 1/2 medium (4 ounces or 28 grams) onion
- 2 garlic cloves, peeled
- 2 medium (4 ounces or 28 grams total) carrots
- 3 ounces (85 grams) brown mushrooms
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1/2 cup uncooked old-fashioned oats
- 1 cup finely chopped walnuts
- 2 tablespoons ground flax seeds
- 2 tablespoons Italian seasoning
- ¼ teaspoon red chili flakes
- Optional: Salt, as desired
Buns and Toppings:
- Place the farro in a pot with the water and broth. Stir well, cover, and bring to a boil over medium-high heat. Reduce the heat to medium, cook for 35 to 40 minutes, and drain any leftover liquid. Set aside.
- To make the Veggie Burgers, assemble a food processor with a shredding attachment. Shred onion, garlic, carrots, and mushrooms. (Alternatively, use a box grater to shred vegetables or chop finely by hand.) Set aside.
- Place the cannellini beans in a large mixing bowl and mash slightly with a potato masher.
- Add the shredded onion, garlic, carrots and mushrooms to the bowl.
- Add the cooked farro, oats, walnuts, flax seeds, Italian seasoning, red chili flakes, and optional salt, if using, to the bowl.
- Combine the ingredients with a wooden spoon, or may use clean hands. Cover and chill for about 1 hour for better handling.
- Preheat oven to 375 F.
- Use a ½ cup measuring cup sprayed with nonstick cooking spray to form veggie burgers with the mixture. Fill the ½ cup measuring cup with veggie burger mixture, pat it into the cup with your hands, invert the cup onto the baking sheet (sprayed with nonstick cooking spray) with a firm tap to release the mixture. Use your hands to shape the patty into about a 4-inch diameter patty on the baking sheet. Repeat to make 8 veggie burger patties.
- Bake in the oven for about 45-50 minutes until golden brown and cooked through.
- Remove and serve veggie burgers with buns, mustard (if desired), lettuce, tomato slices, avocado slices, and pickle slices.
Notes
If you don’t want to serve all the burgers at once, prepare and cook them according to the directions and refrigerate in an airtight container up to 3 days. Reheat in the microwave or in a skillet and serve as directed.
You can also pan-fry these veggie burgers or cook on a grill. You may want to par-bake them in the oven, then finish them off on a grill for the last 15 minutes to prevent crumbling.
To make this recipe gluten-free: Substitute 2¼ cups cooked brown rice for the farro. Use gluten-free bun.
- Prep Time: 30 minutes
- Cook Time: 1 ½ hours
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 399
- Sugar: 6 g
- Sodium: 378 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 14 g
More Plant-Based Veggie Burgers
For other plant-based veggie burger recipes, try some of my favorites.
Baked Zucchini Patties
Edamame Grain Vegan Burgers
Chipotle Black Bean Quinoa Veggie Burgers
Spicy Sorghum Sweet Potato Veggie Burgers
Spicy Pumpkin Black Bean Burgers
Curried White Bean Oat Veggie Burgers
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