Along the Grapevine

Lambsquarters and Farro Burgers



I have just begun to cook with farro, and my trials so far have given such good results that it will no doubt replace barley, rice and other grains for many of my recipes. It has a nutty, sweet flavour with a pleasantly chewy texture. The fact that it is higher in protein and fibre than wheat is another good reason to choose this grain.

Although it has been around longer than any other cultivated grain, it is relatively new in the North American market, and there is still some confusion about it. Related to spelt, it is sometimes lumped in with this grain. The botanical name for spelt is Triticum Spelta, while farro (emmer) is Triticum Dicoccum, so there is a difference.

My latest recipe mixes farro with one of my favourite greens, another ancient superfood, lambsquarters.


If you don’t have as much as I do, you can use part or all of other greens like kale or spinach. For the herbs, I used green and red basil and mint, but use whichever mixture you prefer.


And so I bring to Fiesta Friday 21 an original, vegan burger I hope you will enjoy.

Lambsquarters and Farro Burgers

  • Servings: 6
  • Print

1 cup raw farro

2 cups water

4 cups lambsquarters

1 Tbsp chia seeds, soaked in 2 Tbsp water

2 cloves garlic, minced

1 bunch chopped herbs

1 shallot, chopped

2 Tbsp hemp hearts (optional)

3 Tbsp chickpea or other flour

1/2 tsp salt

To prepare the farro, soak it in water overnight or for a few hours. Then cook it as you would rice. This will take 10-15 minutes.

Steam the lambsquarters, or other greens, until they are nicely wilted with just a little water. If there is any excess water, drain it off (and use it for cooking the farro).

Chop the greens and mix all the other ingredients together.

Form into patties and fry in a little oil of your choice on a medium heat, approximately 10 minutes on each side.



Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

29 thoughts on “Lambsquarters and Farro Burgers

  1. Hi Hilda! You have me salivating here!! I just happen to have a big bag of farro in my cupboard and I have been wondering what to cook with it! Now I have the answer. Your recipe sounds so tasty and healthy too. Thanks so much for bringing your beautiful dish to FF!! Enjoy the party! πŸ˜€


  2. Yes, one of the most original and tasty looking vegan burgers I’ve seen in a long time! Very well done!


  3. Farro sounds so interesting! I would love to try this!


  4. These look sooooo good! My daughter made lentil shepherd’s pie a couple of days ago using barley, and it sounds like farro would work too. I’ve never tried it, but I will look for it tomorrow when I go to my favorite bulk store.


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  6. I just got a bag of Frekkeh in sample. I might try these burgers a with that.


  7. Farro is a great food which I use frequently and I really like your idea of forming it into a burger. Farro can be spelt, emmer or einkorn – all three varieties of wheat – usually identifiable by size, spelt being the largest grain (“farro grande”). My supermarket sells pearled spelt farro, but you are right, the most common in the marketplace is emmer farro (“farro medio” or medium size grain). “Farro piccolo” is einkorn – the smallest of the lot – which I’ve never seen in any shops.


    • Thanks for the info on the different kinds.I am still pretty new to it, and realize there are different varieties – all very confusing. I presume they are interchangeable in recipes, but will have to try more kinds to find out which I prefer. I think I had the cracked variety, but perhaps when I find a good Italian grocer, I will find more choice.


      • The key, I think, is a close reading of the label and I suspect they are interchangeable. Come September I’ll be headed to Italy and will keep my eyes open for different varieties. The three wheats (spelt, einkorn and emmer) are what are called “relict crops” – that is, once widely grown, but now restricted to marginal agricultural lands. All three varieties are ancient and show up in archaeological contexts, so they must have been more significant in the past. YES – very confusing!


  8. These look amazing! Fell in love with farro in Italy, they use it a lot there as salads or sides, but it is pretty ‘new’ in the UK. I struggle to find it sometimes but health food shops usually come up trumps, though I always sneak a bag or two back in my suitcase when I’m back in Florence for a bit! So much cheaper! Next time I find some I know what I’m going to make!


    • Thanks Anna for the comment and for following my blog. I am dashing out now, but will check your blog out when I get back. I’m sure with your Florentine background, you have some neat posts.


      • Thanks Hilda! There should be more posts on Florence, and there will be – I’ve been twice in the last couple of months! But I always want to make them as useful as possible with links and lists and whatnot, so they take a bit of time to write!


  9. Dear Hilda, not only do you introduce me to new plants/ingredients, but also, you make wonderful/delcious things with them. πŸ˜›


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  11. Hi Hilda,
    Super interesting about the lambsquarters, I haven’t been familiar with that plant, can I expect to find it growing in my backyard somewhere?
    The burgers look great!


    • I can guarantee you will find it in your garden, and everywhere else. The best place to find it is in tilled soil, wherever you are planting your vegetables.


  12. You are incredibly creative, Hilda. πŸ™‚


  13. Such an interesting recipe! I’m gluten free – do you think this would work with quinoa instead of the farro?


  14. I’ve never cooked with Farro but you’ve inspired me to stop procrastinating! this looks very delicious!


  15. Gorgeous burgers! And I will have to watch out for those lambsquarters over here.


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