Hemp Burgers
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My simple, flavorful hemp burgers use wholesome ingredients like veggies, chickpeas, and flaxseed. When paired with a soft bun and favorite toppings, you’ll have a delicious, savory lunch or dinner perfect for any day of the week. It’s ideal for anyone looking for a plant-based burger recipe that’s healthy and tastes great. Ready in under one hour, this is an easy vegan recipe to keep your family full and satisfied!
I’m a huge fan of vegan burgers and often make them from scratch at home. In fact, my original high protein veggie burgers are a popular item with my friends and family. From long time vegans to meat eaters looking for a break, I continue to get positive comments from everyone that has given them a try!
I almost always have a stock in my freezer and they are a go-to easy meal for those crazy weeks. But I’m always looking for ways to change things up and add other plant based burger recipes to my collection! Lately, I’ve been loving my hemp hearts, so I decided to try and make a burger using this favorite ingredient of mine.
These are not as hearty as my original burger, but delicious nonetheless. All in all these came out great, and I love the extra boost of protein from the hemp seeds!
And I guarantee this is the best hemp burger you’ll find, after all, my family had to endure many weeks of trial after trial so I could get the texture and taste just right! I hope you enjoy them as much as we do!
👩🏽🍳 Why I Love This Recipe
A little more delicate in both taste and texture, these take some care when cooking but once cooked and cooled just a bit, they are easily eaten in both a bun or on top of a salad for a lighter meal!
I love the simplicity of the seasonings, allowing the natural plant based flavors of hemp seeds, cauliflower and other veggies to come out. Biting into this burger, you get an earthy, nutty, and savory taste that allows for a variety of pairings and accompaniments. Everyone can make their own combination with their personal favorite toppings and sides.
Plus, there is a whopping 22 grams of protein per patty thanks to the hemp seeds and garbanzo beans. I love that I can serve this to my family, even on busy weeknights, and know they are getting the fuel they need!
With easy-to-follow steps, this is a simple recipe that even beginners can master. Sure, plant-based burgers can feel daunting to tackle, but I have worked out all the issues so it should be smooth sailing for you.
🥘 Ingredients
Making a healthy hemp burger patty requires clean, whole foods! I keep the ingredient list as simple as possible for a straightforward recipe. Here is what you will need:
Flax Eggs: In order to help bind the mixture together, I use flax eggs! If you are not vegan, you can use regular eggs here too.
Vegetables: I make these hemp burgers with cauliflower, carrots, and mushrooms for the perfect medley of flavors and textures. The mushrooms provide a bit of meatiness, the cauliflower helps combine everything, and the carrots add a nice pop.
Oil: To roast the veggies, I use a sprinkle of oil! I prefer to use avocado oil or olive oil, but any of your favorites will do. Use veggie broth if you’d like to keep the recipe oil-free.
Garbanzo Beans: I originally wanted to make these without beans, but the texture was much too crumbly to constitute an actual burger. I found that the garbanzo beans were neutral enough to sit back and allow the other flavors to come out, but hearty enough to give the burger a stable texture!
Garlic & Herbs: I personally love to add garlic to any savory recipe that I can! It adds that extra kick to these patties and gives them extra flavor. I also add chopped chives and Italian parsley to give a nice burst of fresh flavor to these vegan hemp burgers!
Hemp Seeds: The star ingredient and inspiration for my burger recipe, hemp seeds keep these burgers filling yet lighter in consistency. Plus, they really boost the protein content in the burgers.
Almond Flour: I use a fine almond flour to help bind the burgers. You can sub another gluten free (or non gluten free) flour for the almond meal if you need this nut free but do not omit entirely as they won’t hold together as well.
Salt & Pepper: For that final touch of flavor that brings everything together, I use sea salt and ground black pepper!
🔪 How To Make Hemp Burgers
Make these homemade hemp seed burgers to impress your friends and family! While they look like they take a lot of effort, everything comes together with only 20 minutes of prep. Follow my step-by-step directions to make these with ease:
Preheat Oven, Make Flax Eggs: First, I preheat my oven to 400 degrees Fahrenheit (200 degrees Celsius). Then, I mix 4 tablespoons of ground flaxseed with 12 tablespoons of water in a small bowl and set aside for 10 minutes to make flax eggs.
Prepare & Bake Veggies: Next, I wash and chop my veggies and place them on a parchment lined cookie sheet with a sprinkle of oil and a dash of salt and pepper. I bake them for 15 minutes, until the cauliflower is soft but not mushy.
Pulse Veggies & Herbs: Now, I put the veggies, garlic, chives and parsley in my food processor, and pulse until chunky but chopped.
Puree Chickpeas: Next, I add most of the mixture into a large bowl, keeping about a fourth of it in the food processor. I add the chickpeas into the food processor and mix until the chickpeas are part puree but still have some chunks. Then I add it all to the bowl.
Combine Additional Ingredients: Now I add hemp seeds, almond meal, flax eggs, salt, and pepper to the bowl and mix well. I always taste the mix and add more salt and pepper if needed.
Let Sit: Once I get the taste I like, I allow the mixture to set a bit so hemp seeds soak in some liquid. The mixture should hold together well – if it does not then I mash the beans a bit more.
Shape & Cook: Finally, I shape the mixture into 4 inch patties and cook covered in a pan on the stove top over medium heat for 6-8 minutes on each side (depending on stove). I check every few minutes to prevent burning.
Serve: I like to serve on lettuce for a lower carb meal or on sprouted wheat or gluten free buns. See my Serving Suggestions section below for my recommended toppings and sides.
💭 Expert Tips
My #1 Secret Tip for this recipe is to not over-process the ingredients.
When pulsing the veggies in the food processor, I make sure to not puree into a mush or paste. You still want them to be a bit chunky for the best texture and a more enjoyable eating experience. If it is pureed into a pure paste it will remain mushy on the inside after cooking.
Other Tips To Keep In Mind:
- Alternative Tools: If you don’t have a food processor or blender, you can chop everything well with a knife and use a potato masher or a fork to combine with the cauliflower.
- Cook On Medium Heat: This is so important! If your heat is too low, the patties won’t caramelize properly on the outside. If the heat is too high, your patties will cook on the outside and be undercooked on the inside.
- Cover When Cooking: I keep the pan covered to help the burger cook evenly throughout, flipping after about 6-8 minutes and covering again. I know my patties are done when they are slightly browned on both sides.
- Let The Patties Cool: These burgers get more stable in texture as they cool so allow them to sit for a few minutes before eating.
📖 Variations
My hemp veggie burgers are super versatile and can be modified to your liking! Whether you are looking to adjust the flavors, add more nutrients, or cater to other dietary needs, these variation suggestions should help guide you!
Spicy Hemp Burgers: To add a kick of spice to these veggie burgers, incorporate chili powder, cayenne pepper, or jalapeño peppers.
Lettuce Wraps: Use lettuce wraps in place of buns, for a low-carb and gluten-free option. I always offer this as an option when making these burgers for guests.
Add Greens: For some added nutrients, feel free to add your favorite greens. I have made kale and hemp burgers, and loved the extra touch of green! I recommend using chopped kale, swapping out about ¼ cup of mushrooms in place of the kale.
Other Beans: Easily swap the garbanzo beans for another bean in a 1:1 swap. This will give a new flavor profile and slightly different texture. I personally love to make these as black bean and hemp burgers, when I am craving something different.
🍽 Serving Suggestions
My hemp burgers make for a tasty lunch or dinner! They can be served alone with a bun and toppings, but I love to add some extra flavors and nutrients to my plate with a healthy side. Here are some of my favorite ways to serve these vegan hemp burgers:
Toppings: Stack these patties on your favorite bun with ketchup, mustard, my vegan sriracha mayo, or vegan aioli. Throw on whatever veggies you prefer – I like red onion, lettuce, tomatoes, and pickles! If you want unique flavors, try my honey mustard bbq sauce or a spread of my healthy guacamole.
Salads: While I find these burgers pair lovely with a veggie-forward salad like my spinach and arugula salad, it is also fun to serve alongside potato salad, feta salad with cucumbers, vegan macaroni salad, Hawaiian macaroni salad, or gluten free pasta salad.
Fries: When I think “burgers and ____” I instantly think FRIES! I usually go with some easy frozen french fries, but I like to switch it up with air fried sweet potato fries or parmesan truffle fries.
🫙 Storage Instructions
Fridge: Once cooled, I store the hemp seed burger patties in an airtight container in the fridge. I store the buns and toppings separately to avoid soggy texture. The patties will keep for up to 4 days when stored properly.
Freezer: This hemp burger recipe is freezer-friendly! I recommend stacking the patties with parchment paper in between each one to avoid sticking. Store them in a ziplock bag or freezer-safe airtight container.
Reheating: Before cooking, I thaw the patties in the fridge. Warm them up on a skillet until they are warmed all the way through and have a slight crisp on the outside. I do not recommend microwaving to reheat as the patties will be very soft and a bit mushy.
❓Recipe FAQs
HOW DO I KEEP HEMP BURGERS FROM FALLING APART?
Truth be told, this was not an easy task. Hemp seeds are very delicate to work with, so it took me many trials to get the texture right. Luckily, I have worked out all the issues so that you can have a much easier, straightforward experience.
One of the top ways to keep homemade hemp burgers from falling apart is to include binding ingredients. These burgers require flax eggs and almond flour in order to hold everything together and keep their shape! Do not skip these important ingredients.
WHY IS MY HEMP BURGER MUSHY?
Mixing the ingredients too much and too long can produce mushy hemp burger patties. I recommend only mixing as much as is necessary to combine the ingredients.
Additionally, it is important to cook the burger patties long enough on each side (about 6-8 minutes) until they are a bit crisp and starting to brown. Once cooked, allow them to cool a few minutes to firm up. If you follow along with my directions you will have delicious burgers with the perfect texture.
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📋 Recipe Card
Hemp Burgers
My simple, flavorful hemp burgers use wholesome ingredients like veggies, chickpeas, and flaxseed. When paired with a soft bun and favorite toppings, you’ll have a delicious, savory lunch or dinner perfect for any day of the week. Ready in under one hour, this is an easy vegan recipe to keep your family full and satisfied!
Servings: 10 large burgers
Calories: 398kcal
Ingredients
- 4 flax eggs 4 tablespoons ground flaxseed plus 12 tablespoons water
- 1 cup carrots in small pieces or baby carrots
- 1 cup mushrooms
- 1 head of cauliflower
- 1 drizzle oil for roasting or veggie broth if not using oil
- 1 can garbanzo beans drained and rinsed
- 2 teaspoons crushed garlic or 4 cloves
- ½ cup chopped chives
- ½ cup chopped Italian parsley
- 2 cups hemp seeds
- 1 cup almond flour
- sea salt and ground black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Mix 4 tablespoons ground flaxseed with 12 tablespoons water in a small bowl and set aside for 10 minutes to make flax eggs.
- Wash and chop veggies. Place them on a parchment lined cookie sheet, sprinkle oil (if using), a dash of salt and pepper and bake at 400°F (200°C) for 15 minutes, until cauliflower is soft but not mushy. Put veggies, garlic, chives and parsley in a food processor, and pulse until chunky but chopped. Do not puree into a mush or paste.
- Next add mixture into a large bowl, keeping about a fourth of it in the food processor. Add the beans into the food processor and mix until beans are part puree but still have some chunks. Add to the bowl.
- Add hemp seeds, almond meal, flax eggs, salt and pepper to the bowl and mix well. Taste and add more salt and pepper if needed, it should taste good as is raw.
- Once you get the taste you like, allow mixture to set a bit so hemp seeds soak in some liquid. The mixture should hold together well, if it does not then mash the beans a bit more.
- Shape into 4 inch patties, then cook in pan on stove top over medium heat for 6-8 minutes on each side (depending on stove). Make sure to keep pan covered to help the burger cook throughout. Check every few minutes to prevent burning, should be slightly browned when ready.
Notes
- I use heaping cups of the veggies. You can sub another gluten free (or non gluten free) flour for the almond meal if you need this nut free. It helps bind the burgers, so if you omit entirely they won’t hold together as well.
- These get more stable in texture as they cool so allow them to sit for a few minutes before eating.
Nutrition
Serving: 1burger | Calories: 398kcal | Carbohydrates: 20g | Protein: 22g | Fat: 26g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 282mg | Fiber: 7g | Sugar: 3g
These are really good. I love the earthiness of the chickpeas with the hemp. I love them. AND I’m not even vegan.
Aw yay! That’s so wonderful to hear Beth!
Love how protein rich these are and that they are made with real ingredients!
Thanks Vanessa! Enjoy!
These were great! Super filling! The whole family loved them.
Yay! So glad to hear that Justine!
This was super tasty! I really liked the texture of the burger. Thanks!
Awesome! Thanks Janelle!