In a food processor, blitz the hemp and sunflower seeds to a coarse meal consistency. Add the beetroot, onion powder, salt, pepper, cumin, coriander and parsley and pulse for a few seconds to just bring everything together (it should be a rustic blend, not a perfect puree – if you have a small food processor you might have to do this in batches).
Transfer the hemp mixture to a large bowl and add in the coconut cream, hemp flour, hemp protein powder and the extra hemp and sunflower seeds. Mix everything together with a spoon until evenly combined. The mixture will be really moist, if not, add a splash of water.
Preheat your oven to 180C and line a baking tray with baking paper.
Divide the hemp mixture into four to six even-sized portions, depending how big you like your burgers, and shape into patties. Place on the baking tray and cook for 8–10 minutes on each side, or until nicely charred and cooked through.
(Take care when turning the patties over – they hold together well, but you can’t be rough with them either.)
To serve, pile a handful of lettuce leaves onto your toasted buns. Load each with a quarter of the tomato, avocado and cucumber, then top with a patty and finish with a generous dollop of mayo. Get stuck in.