These burgers are spiked with some grated beets for a vibrant red color and some sneaky extra fiber and nutrients. Enjoy them in burger form or go bun-less! Just don’t skip that garlicky yogurt feta sauce to slather all over (keep extra on the side, you’ll want more…).
Ingredient highlight
Farro! This ancient whole grain has a chewy texture and nutty flavor, making it my favorite grain for grain salads. Since it’s a whole grain, it’s packed with fiber, B vitamins, vitamin E, iron, calcium, and protein.
NOTE: Farro cooking times will vary depending on the variety. Bob’s Red Mill makes the best farro – “Our farro is very lightly scratched, as is traditional, to allow for a faster cooking time and to encourage the release of its starches during cooking, but it maintains its wholesome nutrients”.
Servings 4
Prep Time 15 minutes 
Cook Time 10 minutes 
to cook the farro 30 minutes Ingredients
- 1 cup farro 2 ½ cups cooked
- ¼ cup + 1 tbsp olive oil, divided
- 1 lb zucchini/summer squash (about 3), thinly sliced (about 4 cups worth)
- 1 clove garlic, chopped
- 1 ¼ tsp kosher salt, divided
- 1 bunch kale about 2 cups finely chopped, see instructions
- 1 cup finely grated parmesan
- 3 tbsp lemon juice
- ½ cup toasted almonds, chopped
Instructions
- In a medium pot, add the farro and enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to medium-low and simmer rapidly for 20-30 minutes, or until tender. Drain and transfer to a large bowl to cool.
- In a large skillet, warm 1 tablespoon oil over medium-high heat. Add the zucchini and ½ teaspoon salt and cook for 7-10 minutes, stirring occasionally, or until tender. Remove from heat and stir in the garlic.
- Remove the stems from 1 bunch of kale. Add the leaves to a high-speed blender and blend (using the tamper tool to push it down) until finely chopped. You should have about 2 cups.
- In the large bowl with the farro, add the zucchini, kale, parmesan, remaining ¼ cup olive oil, lemon, and remaining ¾ teaspoons salt. Toss to coat. Taste and add more salt, if needed.
- Serve topped with almonds and freshly ground black pepper.
Items you can prep ahead (optional)
- Toast ½ cup nuts
- Cook 1 cup farro
- Thinly slice 3 zucchini
- Finely chop kale in the blender
- Grate 1 cup parmesan
- Cook zucchini
- Make salad
Substitutions:
- To make vegan, skip the parmesan cheese and add an extra ½ teaspoon of salt (to taste).
- To make gluten-free, use your favorite gluten-free grain in place of the farro (short grain brown rice would work best).
- I love the zucchini here, but you could use any seasonal sauteed veggies (about 4 cups worth chopped raw veggies).
- Feel free to skip the kale entirely if you’d like.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Leftovers + Repurposing:
- This salad is best when it’s just barely warm, so I recommend popping it in the microwave for a few seconds to take the chill off before eating leftovers.
- Top it with a fried egg!
- Toss in some arugula with the leftovers (just add an extra glug of olive oil and sprinkle of salt).
- It pairs really well with the Spice Beet Burgers or Chickpea Beet Burgers (with the Yogurt Feta Sauce!).
