Toppings such as arugula, pickles, avocado, mayo, and tomato
Instructions
Heat 2 tbsp. olive oil in a sauté pan over medium-high heat. Once warm, add in the onions, mushrooms, and garlic. Saute for 5-6 minutes until cooked down.
In a large mixing bowl combine the rice, farro, black beans, cooked mushroom mixture, breadcrumbs, egg, soy sauce, and seasonings. Mix well to combine, it is easiest to use your hands.
Use a 3/4 measuring cup to scoop out even sized scoops of the mixture. Use your hands to form into patties. Transfer to a sheet pan, cover, and let chill for 30 minutes.
After the patties have chilled, heat the remaining olive oil in a large sauté pan over medium-high heat. Gently sear, 4-5 minutes per side or until they are golden brown*.
Serve on a toasted bun with desired toppings. Leftover veggie burgers can be stored in an airtight container in the fridge for 3-4 days.
Notes
*Give the patties time to chill so they stick together better. *Saute the patties in batches, if needed add in more olive oil. Be gentle when flipping the patties so they don't break apart. *If you want to freeze extra veggie burgers, follow recipe instructions and allow to cool completely after cooking. Transfer into an Ziploc bag and freeze for 2-3 months.