Hemp + Beetroot Burgers

Hemp + Beetroot Burgers

GF DF RSF PLANT BASED

VEGAN HEMP + BEETROOT BURGERS

It's no secret I love a good burger, so when I was looking for a way to get more plants into my diet I came up with this epic combination of beetroot and Ananda Hemp Seeds. It doesn't disappoint, trust me!

The earthiness of the beetroot combined with the creaminess of the hemp seeds means you won't be missing the meat version. Packed with protein, healthy fats and fibre, these patties will leave you feeling satisfied and satiated.

I love using Ananda hemp seeds, because they're 100% Australian grown and loaded with omega-3's and protein, making them the perfect plant-based ingredient for just about any recipe.

For a limited time you can get a 250g pack of Aussie grown Ananda Hemp Seeds with every copy of Eat More Vegangrab yours here.

Enjoy!

  • INGREDIENTS

    FOR THE BURGER:
    55 g (1/3 cup) Ananda hemp seeds, plus 3 tablespoons extra
    175 g (2/3 cup) sunflower seeds, plus 3 tablespoons extra
    2 beetroot, peeled and coarsely chopped
    2 teaspoons onion powder
    1 teaspoon sea salt
    1⁄2 teaspoon freshly ground black pepper
    1 teaspoon ground cumin
    1 tablespoon ground coriander
    1 heaped teaspoon dried parsley
    1 tablespoon coconut cream
    1/2 cup Ananda hemp flour or Ananda hemp protein powder
    1 tablespoon arrowroot or tapioca flour
    1–2 tablespoons filtered water, if needed
    extra-virgin olive oil, for greasing
     

    TO SERVE:
    4 x toasted GF buns (optional)
    1 butter lettuce, leaves separated
    1 tomato, thinly sliced
    1 avocado, thinly sliced
    1 Lebanese cucumber, cut into ribbons
    3 tablespoons Vegan Mayo

  • METHOD

    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 or 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.

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