Combine cooked farro, panko bread crumbs, shredded Cabot cheddar, corn, minced cilantro, garlic powder, ground cumin, chili powder, salt, pepper, and beaten eggs in a large bowl until well combined.
Scoop out 1/4 cup of the mixture then shape it into a burger patty. Repeat until all of the mixture is gone.
Heat butter in a large skillet over medium heat. Once butter is melted, add the patties then cook for 2-3 minutes on the first side, then flip, and cook for an additional 2-3 minutes on the second side or until golden and slightly crispy. Repeat with remaining patties (you’ll likely need to do this in batches so feel free to add more butter to the pan for cooking).
Serve tex mex veggie burgers alone or on an english muffin (or bun) topped with coleslaw, avocado slices, and/or mayo!