Cookwith

Name: Umami-Packed Mushroom & Farro Veggie Burgers
Prep time: 40 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1/2 cup uncooked farro; 1 1/4 cups water; 2 tbsp olive oil, divided; 8 oz cremini or button mushrooms, finely chopped; 1 small yellow onion, finely diced; 2 garlic cloves, minced; 1/2 tsp smoked paprika; 1/2 tsp dried thyme; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 1 tbsp soy sauce (or tamari for gluten-free); 1/3 cup rolled oats; 1/4 cup grated Parmesan cheese (optional, omit for vegan); 1/4 cup chopped fresh parsley; 1 large egg (or flax egg for vegan: 1 tbsp ground flax + 2.5 tbsp water, mixed); 1/2 cup panko breadcrumbs (or gluten-free breadcrumbs if needed); 2-4 burger buns, toasted; Lettuce, tomato slices, red onion, pickles and favorite condiments for serving

Umami-Packed Mushroom & Farro Veggie Burgers

SproutedBanana5706

This mushroom and farro veggie burger is a celebration of savory depth—meaty mushrooms and nutty farro combine for a patty that’s hearty, satisfying, and packed with umami. Toasting the mushrooms until golden brings out their natural richness, while oats and panko ensure a toothsome texture. The recipe is scaled for a small household, so you get fresh, hot burgers without a mountain of leftovers. Serve piled high with crisp lettuce, juicy tomato, and all your favorite condiments for a veggie burger that rivals any classic!

Ingredients

Instructions

Rinse farro under cold water. In a small saucepan, combine farro and 1 1/4 cups water. Bring to a boil, reduce to a simmer, cover and cook until tender but chewy, 20-25 minutes. Drain any excess water and spread on a plate to cool quickly.
Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms and onion. Sauté until golden and moisture evaporates, 7-9 minutes. Add garlic, smoked paprika, thyme, salt and pepper. Cook another 1-2 minutes until fragrant. Add soy sauce, stir and cook 1 more minute. Remove from heat and let cool slightly.
In a food processor, pulse oats until coarsely ground. Add the cooled mushroom mixture, cooked farro, Parmesan (if using), parsley, and egg (or flax egg). Pulse until mixture just holds together but still has some texture—don’t puree completely.
Scrape mixture into a bowl. Stir in panko breadcrumbs. If mixture is too wet, add a bit more panko. Taste and adjust seasoning. Shape into 2-4 burger patties, pressing firmly.
Heat remaining 1 tbsp olive oil in the skillet over medium heat. Sear patties until crisp and browned on both sides, 3-4 minutes per side. Handle gently—they’re delicate!
Toast buns. Serve burgers on buns with lettuce, tomato, onion, pickles, and your favorite condiments.