Hemp & Beet Veggie Burger Gluten-free & vegan
Both nutritious and delicious!
Prep time 10 mins
Cook time 20 mins
Total time 30 mins
- 75g hulled hemp seeds (1/3 cup)
- 175g shelled sunflower seeds (2/3 cup)
- 2 beetroots (slightly smaller than tennis ball size each)
- 1 teaspoon sea salt
- ½ teaspoon ground cumin
- 1 heaped teaspoon dried parsley
- Pinch of black pepper
- 1 tablespoon ground coriander
- 2 teaspoons onion powder
- 1 tablespoon coconut cream
- 3 tablespoons of hemp seeds (keep separate from the first lot above)
- 3 tablespoons of sunflower seeds (keep separate from the first lot above)
- 4 tablespoons of oatmeal
Grind 75g of hemps seeds and 175g of sunflower seeds down to a coarse meal consistency. You can use a nut|seed mill, food processor, power blender for this. See video below how it is done in a food processor.
Grate two beetroots. It’s fine to leave the skin on beets, as long as you take the rough bit off at the top of the neck.
Put the ground seeds and grated beetroot into a food processor. Add the sea salt, cumin, parsley, pepper, ground coriander and onion powder. Blend processor for a few seconds to bring everything together. It should be a rustic blend (not a puree). If you have a small processor you might have to do it in batches. This also works with a hand-blender (although a bit more effort and bland unblocking of the blade required).
Transfer to a large mixing bowl and add in the coconut cream, oatmeal and final 3 tablespoons of whole shelled hemp seeds and 3 tablespoons of sunflower seeds. Mix everything together with a spoon until everything is evenly combined.
Shape into patty shapes. The mixture will be really moist (see video) although it should hold together easily. (If you don’t have a food processor and your mix is really chunky, then be sure to press it all firmly together.)
You can pop these in the fridge until you are ready to cook them. Putting them in the fridge will also help them to firm up a little (although it’s not essential). If you want to stack them into more than one layer (i.e. in a container) then separate them with parchment paper.
When ready, carefully place them onto a wire grill tray. Grill under a medium to low heat for about 10 minutes on each side, or until nicely tanned. Take care to be gentle when turning over – they hold together well, but you can’t be rough with them either.
Author: Trinity Bourne
Recipe type: salad, dip, side
Cuisine: vegan, dairy-free, gluten-free
Serves: 8 portions
- 250g cooked chickpeas
- 75g hulled hemp seeds
- 2 large cloves garlic
- 2 organic lemons juiced
- ¼ teaspoon organic lemon rind
- 6 tablespoons tahini
- 2 tablespoons hemp oil
- 4 tablespoons water
- 1 teaspoon salt
- 1 teaspoon ground coriander
Juice lemon (Organic)
Finely grind lemon rind (Skin)
Blend all ingredients together super smooth and creamy. You can
Do this by hand, a blender or food processor