Farro and Walnut Burgers

Name: Farro and Walnut Burgers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ cups (360 g) farro, cooked and cooled, still warm or at room temperature; 1 cup (120 g) raw walnuts; 8 oz (225 g) cremini or button mushrooms, roughly chopped; ¾ cup (60 g) panko breadcrumbs; 1 large egg, lightly beaten; 1 tbsp (3 g) fresh thyme leaves; 2 garlic cloves, minced; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) black pepper; 2 tbsp (30 ml) extra-virgin olive oil; 1 tbsp (15 ml) Dijon mustard

From the MyKitchenBank Kitchen

Hearty, plant-based burgers with nutty farro and toasted walnuts, bound with mushrooms and breadcrumbs. Baked until golden and crispy on the edges, they hold together beautifully and deliver satisfying texture in every bite. Perfect for weeknight dinners or entertaining vegetarians and omnivores alike.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 4 burgers

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Steps

Before you start

Cook the farro ahead or use leftover cooked farro to save time
Preheat your oven to 400°F (200°C) 15 minutes before baking
Line a baking sheet with parchment paper
Have all ingredients measured and prepped before you begin

1
Toast the walnuts
- Heat a large skillet over medium heat.
- Add the walnuts and toast for 3–4 minutes, stirring occasionally, until fragrant and lightly browned.
- This brings out their rich, nutty flavor.
- Transfer to a plate to cool slightly.
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Ready when: Walnuts are fragrant and light golden brown
Tip: Watch carefully so they don't burn; they'll continue to darken slightly as they cool.
2
Sauté the mushrooms
- In the same skillet, heat 1 tablespoon of the olive oil over medium-high heat.
- Add the chopped mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and the liquid evaporates.
- The mushrooms should be dry and slightly golden.
- Season with a pinch of salt.
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Ready when: Mushrooms are dry, lightly browned, and no liquid pools in the pan
Tip: Don't crowd the pan or they'll steam instead of sauté. If needed, cook in two batches.
3
Pulse walnuts and mushrooms
- In a food processor, combine the cooled walnuts and cooked mushrooms.
- Pulse 8–10 times until the mixture is chunky but not fine (think coarse breadcrumb texture, not a paste).
- The bits should still be visible and provide texture.
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Ready when: Mixture resembles coarse breadcrumbs with visible walnut and mushroom pieces
Tip: Over-processing will yield dense burgers. Stop as soon as the texture is chunky.
4
Combine wet ingredients
- In a medium bowl, whisk together the beaten egg, Dijon mustard, minced garlic, thyme, and the remaining 1 tablespoon olive oil.
- This creates a binding liquid that holds the burger together.
5
Mix the burger base
- Transfer the walnut-mushroom mixture to a large bowl.
- Add the cooked farro, breadcrumbs, salt, and black pepper.
- Pour in the egg mixture and fold gently with a rubber spatula or wooden spoon until just combined.
- Be gentle—overworking the mixture will make dense, tough burgers.
- Some streaks of color are fine.
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Ready when: Ingredients are evenly distributed with no dry pockets of farro
Tip: Don't overmix or the burgers will be dense. Stop as soon as you don't see raw farro.
6
Chill the mixture
- Cover the bowl and refrigerate for at least 15 minutes.
- This allows the breadcrumbs to absorb moisture and helps the burgers firm up so they hold together when baked.
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Tip: You can prepare this up to 1 day ahead; keep it covered in the fridge.
7
Preheat and lineOven 400°F / 205°C
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
8
Form the burgers
- Using a ¼-cup measuring cup as a mold, scoop the chilled mixture and pack it firmly into the cup.
- Release onto the prepared baking sheet by pressing gently on the bottom.
- Repeat with the remaining mixture to form 4 equal burgers, spacing them about 2 inches apart.
- The patties should be about ¾ inch thick.
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Ready when: Four evenly shaped patties, ¾ inch thick, on the baking sheet
Tip: Wet your hands or the measuring cup slightly to prevent sticking. Pack firmly so burgers don't fall apart.
9
Bake until goldenOven 400°F / 205°C
- Bake at 400°F (200°C) for 30–35 minutes, until the burgers are golden brown on top and the edges are crispy.
- They should feel firm when gently pressed.
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Ready when: Tops are golden brown, edges are crispy, and burgers feel firm when lightly pressed
Tip: Rotate the pan halfway through baking if your oven has hot spots. Don't flip the burgers—they develop a nice crust on one side.
10
Rest and serve
- Remove the burgers from the oven and let them rest on the baking sheet for 5 minutes.
- This allows them to set up and become less fragile.
- Serve on toasted buns with your favorite toppings: lettuce, tomato, avocado, caramelized onions, or aioli.
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Tip: A light-handed touch when moving them will prevent crumbling. Use a thin spatula.

Good to know

Tips

Toast the walnuts dry in a skillet before processing—this amplifies their nutty flavor and prevents the mixture from becoming too wet.
Sauté the mushrooms until all their released liquid evaporates; this concentrates their savory flavor and keeps the burgers from being soggy.
Use cooked farro that's still warm or at room temperature; cold farro can be harder to combine evenly.
If the formed burgers feel fragile, refrigerate them on the baking sheet for 15 minutes before baking to help them stay intact in the oven.

Make ahead

You can prepare the burger mixture through step 6 up to 1 day in advance. Cover and refrigerate. Form and bake on the day you plan to serve.

Storage & reheating

Store cooled burgers in an airtight container in the refrigerator for up to 4 days. Reheat on a 350°F (175°C) oven for 8–10 minutes until warmed through. Burgers freeze well for up to 3 months; thaw overnight in the fridge before reheating.

Substitutions

raw walnuts → pecans or sunflower seeds. Toast the same way. Pecans are milder and slightly buttery; sunflower seeds are earthier. Use the same amount.
farro, cooked and cooled → cooked wheat berries, spelt, or barley. Any hearty grain works. Maintain the same weight (360 g) for consistent texture.
cremini or button mushrooms → finely diced celery and carrots (6 oz total). Sauté until softened; they add sweetness and moisture instead of umami.
Dijon mustard → whole-grain mustard or omit and add 1 tsp soy sauce. Either adds savory depth. Soy sauce contributes umami without mustard's tang.