Hemp & Beet Veggie Burger (Gluten Free & Vegan)

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Hemp is an unstoppable fountain of wellness

Of course, the other showstopper in today’s recipe is hemp seeds. A protein power superstar with the perfect blend of essentially fatty acids, hemp is like an unstoppable fountain of wellness that deserves a place in our daily cuisine. It has a sort of tasty, unique nuttiness about it and radiates vibrancy wherever it goes. I am using shelled (hulled) hemp seeds in this recipe. Read All About Hemp Nuts for more awesome facts about them.

Hemp & Beet Veggie Burger Recipe – gluten-free & vegan

 

Author: naturART

Recipe type: Vegan, gluten-free, wheat-free

Serves: 8

 

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Ingredients:

  • 75g shelled hemp Nuts (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 Nuts (keep separate from the first lot above)
  • 3 tablespoons of sunflower seeds (keep separate from the first lot above)
  • 4 tablespoons of oatmeal

Instructions:

1. Grind 75g of hemps Nuts 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 to note how I do it with my food processor.

 

2. Grate two beetroots. It’s fine to leave the skin on beets (I always do), as long as you take the rough bit off at the top of the neck.

 

3. Put the ground seeds and grated beetroot into a food processor. Add the 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).

 

4. Transfer to a large mixing bowl and add in the coconut cream, oatmeal and final 3 tablespoons of whole shelled hemp Nuts and 3 tablespoons of sunflower seeds. Mix everything together with a spoon until everything is evenly combined.

 

5. Shape into patty shapes. The mixture will be really moist  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.)

 

6. 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.

 

7. When ready, carefully place them onto a wire grill tray.

 

Notes: If you are in the USA, then by “grilling” I mean broiling. 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.

 

We eat so many hemp nuts that I buy the naturART brand in bulk in a 500g bag

 

 

 

 

 

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