Black Bean Faro Veggie Burgers

What's nice about this recipe is that the burgers are not just mushy beans. The fresh veggies hold up under the quick cook time and the farro has a nice nutty/chewy texture (NOT overcooked and soft and more robust than rice). Those veggies and farro, together, give these burgers some texture, much the way ground beef is.

1 13.4 box or can of rinsed and drained black beans
1.5c prepped farro (3/4 c dry farro prepped with 1.5-2c water, see below)
1 red pepper, small chop/dice
1 red onion, small chop/dice
2 garlic cloves, minced
2 tightly packed cups curly kale, chopped fine
1 purple carrot (about 8" long) diced (substitute orange carrot but purple is less prominent a flavor)
1 c. whole wheat bread crumbs
4 oz feta cheese, crumbled (I buy the 365 brand in the large white tub, which has a really nice tang)
1 c. fire roasted tomatoes, crushed
2 eggs, beaten
1.5 t salt, divided
1/2 t black pepper
1/2 t white pepper (optional but it adds a subtle kick)
1/4-1 t red pepper flakes, depending on how spicy you like things
2-3T canola oil for frying

1. Start the farro. Put about 3/4c farro in a dry pan. Lightly toast the farro till it smells nutty, about 5 minutes. Toss the farro around then return to heat and add about 1.5-2c water and 1/2 salt. The water should cover the farro so it is twice the depth of the farro. Simmer uncovered until the farro is chewy but not soft. Drain excess water off and set aside.

2. While the farro cooks, drain the beans and put them in a large bowl. With the back of a spoon, smoosh them a little. Add the pepper, onion, garlic, kale, carrot, bread crumbs, feta, and toss together till everything is evenly mixed. Add the farro, tomatoes, eggs, salt, and 3 peppers. Mix together. The mixture should be sticky so that it holds together. If it crumbles, it's too dry and add a bit more fire roasted tomato. If too wet, add some more bread crumbs.

3. Preheat a heavy saute pan (I like my le Creuset cast iron pan) with some of the oil. Form patties about 1.5" thick and 5" diameter. Place in pan, saute till crunchy on one side, carefully flip, and saute the other side (about 3-4 minutes per side on a medium high heat but not so hot that the oil smokes).

Yield: about 8-10 burgers

Serving suggestion: On a bun or on a plate next to some nice oven roasted yam fries, top with a mix of  1/2c yogurt, 1/2 c crushed fire roasted tomatoes, 1-2t chili sauce (to taste). I use this brand of chili sauce: