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

• Vegan
• Gluten free

• Produce

  • 2 Beetroots
  • 1 tbsp Coriander, ground
  • 2 tsp Onion powder
  • 1 heaped tsp Parsley, dried

• Breakfast Foods

  • 4 tbsp Oatmeal

• Canned Goods

  • 1 tbsp Coconut cream

• Baking & Spices

  • 1 Pinch Black pepper
  • 1 tsp Sea salt

• Nuts & Seeds

  • 1/2 tsp Cumin, ground
  • 75 g Hemp seeds
  • 3 tbsp Hemp seeds
  • 175 g Sunflower seeds
  • 3 tbsp Sunflower seeds

Found on trinityskitchen.com

Description

Ingredients

• 75g shelled 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

Directions

• 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 to note how I do it with my food processor.
• Grate two beetroots. Its 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.
• 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).
• 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 dont 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 its 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. See video. Note: 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 cant be rough with them either.
• These Hemp & Beet burgers partner really well with my Tahini Sauce.
• Enjoy and let me know how you get on!