Organic Hemp Seed Oil is loaded with essential nutrients that promote health and wellness within the body, try it today to find out what all the hype is about!
For such a tiny seed, this one packs a punch! Hemp Seeds have a perfectly natural blend of easily digested proteins, essential fats (Omega 3, 6 & 9), Gamma Linolenic Acid (GLA) and much much more!
Hemp & Beetroot Veggie Burger
|Prep/Cook||10 min/20 min|
|Total time||30 min|
|Original author||Trinity Kitchen|
|Recipe type||Vegan & Guten Free|
- 75g hemp seeds (1/3 cup)
- 175g sunflower seeds (2/3 cup)
- 2 beetrootroots (slightly smaller than tennis ball size each)
- 1 tsp sea salt
- ½ tsp ground cumin
- 1 heaped tsp dried parsley
- Pinch of black pepper
- 1 tbsp ground coriander
- 2 tsp onion powder
- 1 tbsp coconut cream
- 3 tbsp of hemp seeds (keep separate from the first lot above)
- 3 tbsp of sunflower seeds (keep separate from the first lot above)
- 4 tbsp of oatmeal
- 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.
- Grate two beetroots. It’s fine to leave the skin on beetroot, if 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 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 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.)
- 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 baking paper.
- When ready, carefully place them onto a wire grill tray. Grill at 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.
- Stack on your favourite bun type (bread, lettuce, etc.), add burger toppings and serve.