Hemp Burgers
Not sure how to cook with hemp seeds? Try this wholesome Hemp Burgers Recipe! These vegan burger patties are delicious and packed with plant-based protein and vegetables. Perfect for a healthy, satisfying meal any day of the week!
Hemp Burgers Recipe
These steller plant-based hemp burgers integrate hemp seeds into everyone’s favorite meal, hamburgers!
These hemp burgers are uncomplicated to make and packed with wholesome ingredients. The sweet potato vegetable patties loaded with vegetables like carrot, leek and spring onion with additional hemp seeds.
Fill your burgers with crisp leafy greens, juicy tomato slices, purple onion, creamy avocado and a homemade vegan mayonnaise.
Whether you’re a long-time fan of hemp seeds or just beginning to explore their benefits, these burgers provide a perfect introduction.
What is a hemp burger?
A hemp burger refers to a veggie burger that incorporates hemp seeds as a key ingredient. Hemp seeds are known for their high protein content and nutritional benefits, making them a popular choice in plant-based diets.
What are these hemp burgers made of?
These hemp burgers are primarily made from a blend of vegetables which include sweet potatoes, leeks, carrots, hemp seeds and various seasonings. The veggie patty mixture is bound together with bread crumbs.
How to Make Hemp Burgers
A full and detailed recipe card is at the bottom of this post.
Prepare the Dressing: In a bowl, combine all the vegan mayonnaise ingredients and mix until well combined. Refrigerate until the burgers are ready to be assembled.
Boil Water: Fill a medium-sized pot halfway with water and bring to a boil.
Cook Sweet Potato: Cut the sweet potato into large cubes. Once water is boiling, place the sweet potato into water and boil until fork tender, approx. 10-15 minutes.
Prep Veggies: Whilst potato is boiling, prepare your veggies and set them aside.
Mash Potato: Drain the potatoes and transfer them to a large mixing bowl. Mash them until mostly smooth with some small lumps remaining.
Add Veggies: To the mashed potato, stir in the diced leek, carrot, spring onions, parsley, garlic powder, hemp seeds, salt, and pepper until well combined.
Add Breadcrumbs: Mix in ⅓ cup of the breadcrumbs. 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.
Form Patties: Shape the mixture into burger patties sized to fit your buns. Set them aside on a tray or plate.
Fry Patties: Heat a tablespoon of coconut oil in a large skillet over medium-high heat. Place the formed patties into skillet, cooking in batches if needed, and cook for 2-3 minutes on each side or until dark golden and fully cooked. Repeat with the remaining mixture, adding an extra 1 tablespoon oil when needed to coat the skillet.
Assemble Burgers: Slice the burger buns and spread a generous amount of the vegan mayonnaise dressing on each. Place your fillings into your buns and top with the cooked patty and close the bun.
Serve and Enjoy: Serve the hemp burgers hot with a side of fries or a fresh salad. Enjoy!
Expert Tips
- Patty Consistency: If the patties aren’t holding together, add more breadcrumbs until they stick together.
- Cooking Patties: Ensure not to overcrowd the skillet when frying the burger patties to ensure a uniformly cooked patty.
Are these plant-based burgers gluten-free?
Yes, but be sure to follow the recipe by using gluten-free burger rolls, either homemade or store-bought, and use gluten-free bread crumbs to bind the vegetable burger patties together.
Is it possible to grill the patties?
Yes, you can grill the hemp patties over medium heat, ensuring to oil the grill to prevent sticking.
Can I make these patties ahead of time?
Yes, form the patties and refrigerate overnight or freeze for longer storage for up 3 months.
How To Store Hemp Burgers?
Store: Any leftover hemp patties in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze them individually on a baking sheet before transferring to a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating to serve.
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Hemp Burgers
Ingredients
Dressing
- ¾ cup vegan mayonnaise
- ½ Tbsp nutritional yeast
- 2 Tbsp hemp seeds
- Salt and pepper, to taste
Burger Buns
- Store-bought gluten-free burger buns, or gluten-free bread rolls
Patties
- 500 g (2 heaping cups) cubed sweet potato, peeled
- 1 medium leek, trimmed and diced
- 1 large carrot, trimmed and diced
- 3 stalks spring onion, trimmed and diced
- ½ cup fresh parsley, roughly chopped
- 1½ tsp garlic powder
- ¾ cup hemp seeds
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
- ⅓ – ½ cup breadcrumbs, gluten-free if desired
- 2-3 Tbsp coconut oil
Fillings
- Fresh spinach, kale or lettuce leaves
- Sliced tomato
- Vegan cheese slices
- Sliced onion
- Sliced avocado
Instructions
Dressing
- Prepare the Dressing: In a bowl, combine all the vegan mayonnaise ingredients and mix until well combined. Refrigerate until the burgers are ready to be assembled.
Patties
- Boil Water: Fill a medium-sized pot halfway with water and bring to a boil.
- Cook Sweet Potato: Cut the sweet potato into large cubes. Once water is boiling, place the sweet potato into water and boil until fork tender, approx. 10-15 minutes.
- Prep Veggies: Whilst potato is boiling, prepare your veggies and set them aside.
- Mash Potato: Drain the potatoes and transfer them to a large mixing bowl. Mash them until mostly smooth with some small lumps remaining.
- Add Veggies: To the mashed potato, stir in the diced leek, carrot, spring onions, parsley, garlic powder, hemp seeds, salt, and pepper until well combined.
- Add Breadcrumbs: Mix in ⅓ cup of the breadcrumbs. 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.
- Form Patties: Shape the mixture into burger patties sized to fit your buns. Set them aside on a tray or plate.
- Fry Patties: Heat a tablespoon of coconut oil in a large skillet over medium-high heat. Place the formed patties into skillet, cooking in batches if needed, and cook for 2-3 minutes on each side or until dark golden and fully cooked. Repeat with the remaining mixture, adding an extra 1 tablespoon oil when needed to coat the skillet.
- Assemble Burgers: Slice the burger buns and spread a generous amount of the vegan mayonnaise dressing on each. Place your fillings into your buns and top with the cooked patty and close the bun.
- Serve and Enjoy: Serve the hemp burgers hot with a side of fries or a fresh salad. Enjoy!
Notes
- Store: Any leftover patties in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze them individually on a baking sheet before transferring to a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating to serve.
Nutrition
First published in 2017, this recipe was updated in April 2024 to include new expert recommendations, storage guidelines, recipe card additions and more.