Italian-Inspired White-colored Bean and Farro Burgers

 

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Heat oil in a large skillet over medium high heat. Add onions and garlic and sauté until fragrant, about 1-2 minutes. Transfer mixture to a food processor along with bread crumbs.

Pulse until blended (a little chunky is okay) and form Heat a large skillet or. Place the farro in a pot with the water and broth base. 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. Place the cannellini beans in a mixing bowl and mash slightly with a potato masher, until thick and lumpy.

Heat 1 tablespoon olive oil in a large skillet over low heat. Add the panko and cook, stirring often, until lightly browned and crisp, 3 to 5 minutes. The sweet, nutty flavor of farro combined with savory ingredients like basil, baked beans and corn creates a perfect vegetarian patty that packs a healthy punch. I used a whole egg and some mayonnaise as a binder for the patties, but egg whites. scape, kohlrabi, eggs, zucchini, garlic powder, white beans, bread crumbs and 1 more Farro and White Bean Veggie Burgers Meatless Monday extra virgin olive oil, fresh chives, water, old fashioned oats and 17 more Pumpkin and White Bean Veggie Burgers.

In a food processor fitted with the steel blade, puree the beans with the lemon juice. Transfer to a bowl and stir in the onion mixture, the parsley, sage or thyme, the bread crumbs and the egg. Ingredients 2/3 cup uncooked farro 1 tablespoon olive oil 1/2 cup chopped onions 1 15 oz. can black beans 1 tablespoons liquid smoke 2 tablespoons turbinado sugar 1 1/2 teaspoon garlic powder 1 teaspoon smoked paprika 1 1/2 tablespoon McCormick Grill Mates Montreal Steak seasoning or steak seasoning. Best Vegan Black Bean & Farro Burger. November 28, 2019 * This post may contain affiliate links.

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78 Shares. This black bean vegetarian burger is full of the flavor of fresh herbs and spices, while the chewiness of the farro grain gives it a satisfying, toothy texture. Place cannellini beans in mixing bowl and mash slightly with a potato masher, until thick and lumpy.

Mix in cooked farro, onions, mushrooms, carrots, walnuts, oregano, chives, oats, bread crumbs, herbal seasoning, black pepper, turmeric, and sea salt, if desired. The farro is a hearty, nutritious grain that helps bind the burger together and offers a firmness to the patty. The white beans and oat flour give the veggie burger a burst of protein and the barbecue sauce makes the burger seem, well, meaty. These burgers can also be grilled on a grill – they’re that firm!

A few notes on substitute.

List of related literature:

In a food processor fitted with a metal blade, first add the scallions, garlic, and red pepper flakes, then add the farro, the remaining 1 teaspoon salt, the beans, eggs, bread crumbs, cheese, basil, and vinegar.

“Weber's Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics” by Jamie Purviance
from Weber’s Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics
by Jamie Purviance
Houghton Mifflin Harcourt, 2016

ADD SOME PINE NUTS Kneading the kofte was necessary to help keep them together on the grill, but it also made the patties overly springy and less tender once cooked.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Millstone BurgerLike (with soy flour and TVP), Wheat Fries (with wheat gluten), Tender Cuts (with wheat protein and soy flour) (Penryn, California, p. 222-23).

“History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook” by William Shurtleff; Akiko Aoyagi
from History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook
by William Shurtleff; Akiko Aoyagi
Soyinfo Center, 2019

t Highly seasoned with coriander, cumin, and hot pepper, these sausage patties are wrapped in blanched savoy cabbage leaves so the meat stays juicy as it cooks.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Add the white parts of the green onions, the rosemary, smoked paprika, and chickpeas to the pan and fry for 2 minutes.

“Rachel Khoo's Kitchen Notebook: Over 100 Delicious Recipes from My Personal Cookbook” by Rachel Khoo, David Loftus
from Rachel Khoo’s Kitchen Notebook: Over 100 Delicious Recipes from My Personal Cookbook
by Rachel Khoo, David Loftus
Chronicle Books LLC, 2015

In this recipe, I think I get to that same savory place, but in less time and with no Italian heritage required.

“Modern Sauces: More than 150 Recipes for Every Cook, Every Day” by Martha Holmberg, Ellen Silverman
from Modern Sauces: More than 150 Recipes for Every Cook, Every Day
by Martha Holmberg, Ellen Silverman
Chronicle Books LLC, 2012

Add the fava beans, vinegar, bay leaf, garlic, mustard seeds, coriander, and caraway.

“Zahav: A World of Israeli Cooking” by Michael Solomonov, Steven Cook
from Zahav: A World of Israeli Cooking
by Michael Solomonov, Steven Cook
HMH Books, 2015

Mixta: Colloquial term referring to the combination of white rice with red beans, accompanied by a hearty side dish of stewed beef, or beefsteak marinated in onions, vinegar, oregano, salt, and pepper cooked in a skillet (bisté encebollado).

“Eating Puerto Rico: A History of Food, Culture, and Identity” by Cruz Miguel Ortíz Cuadra
from Eating Puerto Rico: A History of Food, Culture, and Identity
by Cruz Miguel Ortíz Cuadra
University of North Carolina Press, 2013

Along with two kinds of beans, bulgur bulked up the chili, giving it a substantial texture.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add the beans from the food processor, 1 cup cornmeal, flour, sugar, */2 cup buttermilk, egg, cilantro, lime zest, salt, and pepper.

“Heirloom Beans: Recipes from Rancho Gordo” by Vanessa Barrington, Steve Sando, Sara Remington
from Heirloom Beans: Recipes from Rancho Gordo
by Vanessa Barrington, Steve Sando, Sara Remington
Chronicle Books LLC, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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44 comments

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  • I like it, it’s not the best, but it’s a good one…..all good ingredients, except you need no salt at all………I do several of Dr. Fuhrmans burgers (Nutritarian)…it’s great you’ve used no oil…wait. you used oil(heating oil causes acrylamides-cancer links!)….don’t need oil, saute’ in water…much better…………….see the link for Supreme burger (I add walnuts, and shitake shrooms!!!)……Ingredients:3/4 cup old-fashioned oats2 tablespoons sesame seeds1 1/2 cups cooked black beans or 1 (15 ounce) can low sodium or no-salt-added black beans, drained1 small onion or 3 shallots, finely chopped3 cloves garlic, finely chopped1 cup Dr. Fuhrman’s Supreme Greens G-BOMBS Soup1 tablespoon chili powder1 tablespoon cuminAgain, I add other ingredient, and put hemp and flax seeds in mine when I eat it…..don’t need salt……salt is very drastic to your system, long term, simply don’t need it…after a year, you’ll say, wow, you’re right…….can also use Adzuki beans…….

  • They look delicious. I am going to give them a try. How many calories do you think they are each (about)? I have Thyroid disease, my weight is hard to control if I don’t count calories. Thank you!

  • Hi Lauren I made these and they were great.I only got 5 and 1 small burger from the receipe. Did I do something wrong? Your video showed 7? How long to do they keep in the fridge?
    I thought they would go great with a sauce so I made the coconut aioli. Do you recommend another sauce to make as well?

  • Your recipe doesn’t make it! A Lebanese white bean salad is much much tastier!
    White beans, diced onion and some diced scallions,garlic, greens parsley and mint,
    Salt pepper, kumin, olive oil and fresh lemon juice! It will knock you off your feet. Dejon Mustard kills the taste!

  • The way you explain makes your video special ��… I really love it and makes me smile ��… I am going to prepare this recipe right now. Looks delish ��

  • You betrayed cayenne.. Traitor!!! Cayenne will seek revenge… one day.. hahahahah looks great though… another great summer dish!

  • Love the freshness of this recipe. I will make it with parsley, as I cannot stand cilantro. Regret to say a common mistake was made here… dressing should have been mixed separately and added to the mix.

  • Could i use lentils? Imm12 and learing my way around the world of food and u guys are helping me on my way!!! British, italian and african. A mix of all nationalities

  • Can I leave the mushrooms out? I really do not like mushrooms. At all. And what would i use to compensate for the loss of it (a.k.a. would i need to increase the amount of a different ingredient)?

  • Sir Humphry Davy proposed the name aluminum (American version) back before the element was officially discovered. However, the name ‘aluminium’ (the English version” was adopted to conform with the -ium names of most other elements. In 1925, the American Chemical Society decided to go back to the original aluminum (American version) so now the US uses a different name from most other countries even though we catch up to the rest of the world culturally 30 years late.

  • When you said cayenne wasn’t your favorite pepper any longer, I thought about unfollowing your channel:O… Then I decided to read your post. That’s okay, I’m staying tuned in 😉

  • I really liked that this is a leftover recipe. More of them, please, there are still so many people out there throwing things into the bin just because they don’t know what to do with leftover ingredients.

  • “..This is the kinda thing alot of people would just throw away” NO i would NEVER..

    “… or you stick in the vegetable….find it two weeks late when its become a science experiment!” Yes, thats more my style.

  • This looks delicious and my mum would love it but she is allergic to eggs, could i use something else as a substitute or is the egg a necessity?:) 

  • Dear Chef John,
    You have been very mean to Cayenne today! I hope, for your sake, she forgives you. Thanks for the recipe.
    Kind Regards
    Your friend & fan,
    Pierre.

  • my grandma made this:)
    but she would boil the beans and after draining them while still hot, she would throw the olive oil and the miced garlic and put the lid on for about 2-3 minutes. the garlic would cook a bit on the heat of the beans and made them really really great. and then she added the rest of the ingredients.
    great dish as always! thanks

  • rice vinegar, grape vinegar, white whine, apple, there are many infused vinegars on the market. My favorite is rice. How ever, I tried this recipe with sushi rice dressing is great because it has a sweet bud to it. However, never use white distilled vinegar. It will be over powering.

  • Thanks, had been looking for way to use up leftover coriander (cilantro) and parsley. Will try this recipe.
    Why do they always make you buy more than you can use before it goes off?!

  • Sounds wonderful, if you want to pop round with the van Gennaro, i’ll stick the kettle on, does it have chimes like the ice cream van. Is that what pancetta is, the belly of pork, picked some up in the supermarket yesterday.

  • Looks yummy. I will make it for sure. I make something close to that with potato. You should try it to it is boiled potato with dill, parsley, green onion finely chopped. Also finely chopped tomato olive oil lemon juice paprika chili powder for heat salt. And it is delicious. Of course the herbs must be more than the potato. Thanks for sharing

  • I kinda feel like I would rather just season up the beans and eat them with toasted bread. This just seems like a lot of trouble for me to eat something I like already. Love you guys but sometimes less is more.

  • I’ve never made such a spontaneous decision to do something.The second I watched the video,I rushed to the kitchen and found the ingredients. I made six burgers and they were very delicious!Thank you!

  • Everyone who makes a veggie burger tries to make it as light and healthy as possible. Vegetarians don’t always want to eat like that. I challenge you to make the unhealthiest veggie burger you can!

  • Try this for that hillbilly-deluxe touch something I learned in Dublin: Fry your rashers (or pancetta). If the rendered fat is excessive, drain it from the pan. (Good quality rashers or pancetta are not normally a problem in this regard.) THEN, toast your bread in the pan. Then make your BLT, or beans on toast, or whatever goes between two slices of bread. Everything’s better with bacon!

  • Really like the vegan food u guys make but in this recipe u guys are adding egg and egg is not vegan any replacement for egg and mayo

  • For anyone who wants to make this vegan I’ve used a flaxseed egg before, its 1 tbsp of ground flaxseed and 2.5 tbsp of warm water, just let it sit for 5 minutes until it thickens up then mix it into the mixture. Or you can replace the egg with mashed potatoes. Both work great.

  • I’m assuming you can replace the onion with a bell pepper/ capsicum? I’ve seen people use a mix of both so I think it would turn out to be pretty similar.

  • This has nothing to do with how Italians have breakfast! D: We normally drink black espresso or cappuccino and eat pastries/cereals or bread, butter and jams… we usually don’t eat savory breakfast and many Italians actually really don’t like to do that (not me, I love savory breakfasts of all kinds). It is a nice recipe, though most Italians would eat it for dinner.

  • You have the best channel ever! You explain very well and your videos aren’t like 20 minutes long! The food looks amazing too (^^*) keep it up

  • Well, it depends on matter of perspective. A vegetarian is technically one who does not eat animals. Eggs purchasedor plucked from the nestare not fertilized and thus are not baby chicks. So, when you think of it that way, you’re not eating the hen’s cute little baby, you’re eating its period. Whether you consider that to be vegetarian or not is your opinion.

  • fantastic how after half an hour you have 93 cheerful life-loving people who put their finger up (and not-fantastic 4 stupid ones…). Tell me please: when during the day the traditionally Italians eat beans? or is it an adaptation to the English people?

  • You may be thinking of Berbere from Ethiopia you can probably get it online somewhere. There’s a recipe for it on Epicurious if you want to try to make your own…

  • You can use something called Tempeh, its a great source of protein its a soy product
    just break it into pieces and steam it for 20 minutes. its great:)
    i like to add Worchestershire sauce to kind of give it a meaty flavor.
    The onions help to add moisture but if you dont want them them try adding 2 different types of beans.:)

  • You don’t need an egg to bind it together just throw in a little olive oil with maybe some coursely chopped walnuts which adds more “meatiness” or breadcrumbs if you’d like:)
    I’ve been a vegetarian for 7 years, i’ve made quite a lot of veggie burgers lol

  • I just made this for lunch with black beans, and it was amazing. The taste was great (especially with a dab of dijon), and no melting-bun mess. I’ll certainly save the leftovers for future quick dinners and pass the recipe on to friends. Thanks!

  • Actually it depends on wether you’re ovo-lakto-, laktoog ovo-veggie. Ovo means that you eat eggs and lakto means that you eat milk, cream etc.

  • Very nice recipe Gennaro, i am irish and beans are a part of our regular diet, behind potatoes though, lol, we would starve without potatoes, plus i like the smokiness of thick sliced bacon compared to pancetta when pairing with beans. I think the smokiness of the bacon enhances the flavor of the beans, but the pancetta not quite so much.

  • Fagioli all’uccelletto how do you explain this expression Gennaro Contaldo? You said first that this is little birds are flying along in my interpretation this means that this is so full of aroma and taste that the feeling becomes that the little birds are flying with you or maybe the beans themselves are like little birds flying through your taste buds?!what do you think?!

  • Hey gennaro, I love what you do, how about adding a poached or scrambled egg to the bacon, or even some green asparagus when it is voor lunch!

  • Isn’t this a classic English breakfast dish? 😉 Perhaps the sage and pancetta (instead of bacon) gives it an Italian twist. Upvoted!

  • and I’ve ‘been’ watching SORTEDFOOD for too long now lol… it’s time for start cooking this ‘bean’ burger then ^^… Thanks guys!!!

  • Love how this man talks, Put it inside.. Why am I cooking so good? If ever your having a bad day… or suffering from a hangover I’m tuning into Gennaro lol

  • Looks heavenly. Various subdepartments of food-science angels created most foods, it was an enormous task, but surely God himself created beans as a labor of love. (The aftereffects only show that God has a sense of humor.)

  • I ABSOLUTELY LOVE this bean salad! I’ve been making a version of this for the last decade or so. I don’t remember where I got the idea for it, but my version uses the EXACT SAME dressing & white kidney beans. Then I usually add Italian parsley, quartered artichoke hearts, halved cherry tomatoes, halved kalamata olives & either feta or parmesan cheese & cooked orzo. I don’t have any specific amounts anymore & I’ve altered by using black beans, corn, avacado & black olives with no pasta or cheese, but the exact same dressing & it turned out FABULOUSLY. I’ve mixed the ingredients up so many different ways I can’t even remember all of them, but it never fails to please my family & guests. The only constant is beans & the dressing then add whatever other ingredients you have to use up or on hand. Of course I do make sure the ingredients are complimentary to one another & the main dish, but for the most part with the dressing & beans as the main ingredient you’d have to work pretty hard to make it taste bad. I actually haven’t made this in a few months so thank you Chef John for reminding me what I’m missing! ☺☺��