[vc_row][vc_column width=”1/2″][vc_single_image image=”1999″ img_size=”full” alignment=”center”][/vc_column][vc_column width=”1/2″][vc_custom_heading text=”Hemp & Beetroot Veggie Burger” font_container=”tag:h2|font_size:46|text_align:left” use_theme_fonts=”yes”][vc_column_text]
|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.