Hemp Burgers
These vegan Hemp Burgers are rich in protein perfect for a healthy dinner. Serve them up with your favorite fresh toppings and a side of homemade fries!
Servings 5 patties
Calories 612kcal
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
Calories: 612kcal | Carbohydrates: 36g | Protein: 17g | Fat: 44g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 3g | Sodium: 433mg | Potassium: 502mg | Fiber: 6g | Sugar: 6g | Vitamin A: 17286IU | Vitamin C: 15mg | Calcium: 122mg | Iron: 7mg