Hemp Burgers

I love making my Hemp Burgers, it is a healthy recipe my family always enjoys! I use roasted veggies, chickpeas, and flaxseed to pack them with nutrients and amazing taste. I serve them on a soft bun with my favorite toppings for a plant-based meal that’s ready in under an hour.

I’m a huge fan of vegan burgers and often make them from scratch at home. In fact, my original high protein veggie burgers have become a favorite with both my friends and family. Whether it’s long-time vegans or even meat-eaters wanting to try something new, I always get such positive feedback whenever I serve them, and it makes me so happy to see everyone enjoying them.

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 hemp hearts, so I created this recipe to turn them into a healthy, protein-packed burger.

🥘 Ingredients

Making my 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.

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.

🔪 How To Make

My homemade hemp burgers might look like they take a lot of effort, but they actually come together with just 20 minutes of prep. I’ll walk you through it step by step so you can make them 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.

📖 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: I like to add chili powder, cayenne, or chopped jalapeños for a spicy twist. It’s perfect for anyone who loves a little heat in their veggie burgers!

Lettuce Wraps: I often use lettuce wraps instead of buns for a low-carb, gluten-free option. It’s a great alternative, especially when I’m serving these to guests.

Add Greens: Adding greens like kale gives these burgers a nutritious boost. I swap about ¼ cup of mushrooms for chopped kale, and it adds a nice touch of flavor and color.

Other Beans: I love swapping garbanzo beans for black beans in a 1:1 ratio when I want a different flavor or texture. It’s such an easy way to mix things up!

🍽 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: I stack these patties on my favorite bun with ketchup, mustard, and my vegan sriracha mayo. I like adding red onion, lettuce, tomatoes, and pickles! If you want unique flavors, try my honey mustard bbq sauce.

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 my feta salad with cucumbers, and when I feel like I want something more comforty I eat it with my vegan macaroni 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 my air fried sweet potato 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.

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5 from 5 votes

Hemp Burgers

I love making my Hemp Burgers, it is a healthy recipe my family always enjoys! I use roasted veggies, chickpeas, and flaxseed to pack them with nutrients and amazing taste. I serve them on a soft bun with my favorite toppings for a plant-based meal that’s ready in under an hour.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Lunch, Main Course

Cuisine: American, Vegan, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings: 10 large burgers

Calories: 398kcal

Author: Anjali Shah

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

US Customary – Metric

Shop Ingredients on Jupiter

Equipment

• ▢
  Small Bowl
• ▢
  Food Processor
• ▢
  Baking Sheet
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  Large Mixing Bowl
• ▢
  Large Skillet

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.
• ▢
  Serve on lettuce for a lower carb meal or on sprouted wheat or gluten free buns. Top with garlic aioli, and other toppings of choice such as tomatoes, lettuce and red onion. Serve with oven fries, I like to sub purple potatoes for the regular ones.

Notes

• 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.

• 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.
• 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.
• 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.
• These burgers 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