Hemp Burgers

A hemp burger topped with onion, tomato and lettuce in a burger bun.

5 from 5 votes

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

Cook Time30

Total Time50

Course: Lunch, Main Course

Cuisine: American, Vegan, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings: large burgers

Calories: 398kcal

Author: Anjali Shah

Equipment

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

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