Happy Monday! Begin your week right with a serving of plant based burgers!
These are my hemp seed vegan burger patties filled with simple and classic ingredients. Burgers don’t have to be difficult or time consuming to prepare and cook, especially the veggie kind! What’s exciting about these vegan burger patties are the have hemp seeds in them! Have you ever used hemp seeds before? Maybe the first time you add them to your food should be in the form of burgers?!!
The hemp seeds I use are from Fair Foods and they’re 100% Australian grown hemp seeds! Winning! Hemp seeds are packed with nutrients. Full of protein, essential fatty acids of omega 3 & 6 and more. I suggest you read up on all of the benefits of hemp seeds over on Fair Foods! You will be adding more and more delicious healthy hemp seeds into your food in no time!
These plant based burgers are incredibly simple, as always! Fill them up with your favourite leafy greens, sliced tomatoes, raw onion (the purple kind - my favourite!), avocado and this delicious and super fast mayo dressing. I use a dairy free and egg free mayonnaise which I picked up from my local health food store. I’m not too sure if they sell it at regular supermarkets but just check out your health food store, they have everything!!
This mayo dressing is fresh and a little different, thanks to the nutritional yeast, it really gives this dressing a new level and depth of flavour. It’s more of a thick dressing. I even blended through more hemp seeds into this dressing so you can benefit from their full nutritional value!
I hope you enjoy these incredibly delightful plant based veggie patties! Burgers are one of my favourite meals, especially those a side of homemade chippies! I know you guys with fall in love with these healthy burgers!
- ¾ cup vegan mayonnaise**
- ½ tablespoon nutritional yeast
- 2 tablespoon Fair Foods Hemp Seeds
- Salt and pepper, to taste
- Burger Buns
- Store-bought gluten free burger buns or use mygluten free bread roll recipe
- 500g (2 heaping cups) sweet potato, peeled
- 1 medium leek, trimmed and diced
- 1 large carrot, trimmed and diced
- 3 spring onion stalks, trimmed and diced
- ½ cup fresh parsley, roughly chopped
- 1½ teaspoon garlic powder
- ¾ cup Fair Foods Hemp Seeds
- Salt and pepper, to taste
- ⅓ - ½ cup rice crumbs or bread crumbs*
- 2-3 tablespoon coconut oil
- Fresh spinach and kale leaves
- Tomatoes, sliced
- Cheese, vegan if preferred
- Purple onion, peeled sliced
- Avocado, sliced
- Place all ingredients into a mixing bowl. Mix until well combined.
- Place in refrigerator until burgers are done.
- Fill a medium sized pot halfway up with filtered water. Bring to a boil over high heat.
- Peel sweet potatoes and cut into large cubes. Once water is boiling, place sweet potato into water and boil until completely tender, approx. 10-15 minutes.
- Whilst sweet potato is boiling, prepare your veggies and set them aside.
- When potatoes are tender, drain off the water and place them into a large mixing bowl.
- Mash potatoes until just smooth, with a few small lumps remaining.
- Place all chopped vegetables and parsley into the mashed potato. Mix until well combined.
- Add garlic, hemp seeds and salt and pepper. Mix well.
- Add crumbs, beginning with ⅓ cup. Stir them through until the mixture sticks together and holds it’s shape when formed into round patties. Continue to add in more crumbs until this consistency is reached.
- Pick up a small handful of the patty mixture and form into large burger patties or match the patty size to the size of your burger buns. Set them aside on a tray.
- In a large fry pan, melt 1 tablespoon coconut oil over high heat.
- Place formed patties into pan and fry for 2-3 minutes over medium heat, then flip over. Continue to fry on other side for 2-3 minutes. The patties should be dark golden and cooked through.
- Repeat with remaining mixture and add an extra 1 tablespoon oil if needed to coat the pan. You may need to fry them in batches depending on the size of your fry pan.
- Slice burger buns and prepare desired fillings.
- Spread hemp dressing over the inside of each bun. Place your fillings into your buns, top with a veggie patty and close the bun.
- Serve either with a side of fries or a fresh salad and enjoy!
*I used brown rice crumbs for my patties. Or you can use regular bread crumbs, making sure they’re gluten free.
**I used vegan mayonnaise which I found from my local health food store. You may also use regular mayonnaise if you wish.
When forming the mixture into patties, ensure the patties hold their shape, if they’re still breaking apart, add a little more of the crumb (1 tablespoon at a time) until they they hold their shape.