HEMP & BEET VEGGIE BURGERS
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
A delicious, super healthy veggie burger made using beets, hemp seeds and sunflower seeds. Easy and quick to make under the grill
- 1/3 cup hulled hemp seeds
- 2/3 cup shelled sunflower seeds
- 2 small - medium beetroots
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1 heaped teaspoon dried parsley
- Pinch of black pepper
- 1 tablespoon ground coriander
- 2 teaspoons onion powder
- 1 tablespoon coconut cream
- 3 tablespoons of hemp seeds (keep separate from the first lot above)
- 3 tablespoons of sunflower seeds (keep separate from the first lot above)
- 4 tablespoons of oats
- Grind 1/3 cup of hemps seeds and 2/3 cup of sunflower seeds down to a coarse meal consistency. You can use a nut/seed mill, food processor, power blender for this.
- Grate two beetroots. It's fine to leave the skin on beets (I always do), as long as you take the rough bit off at the top of the neck.
- Put the ground seeds and grated beetroot into a food processor. Add the salt, cumin, parsley, pepper, ground coriander and onion powder. Blend processor for a few seconds to bring everything together. It should be a rustic blend (not a puree). If you have a small processor you might have to do it in batches. This also works with a hand-blender (although a bit more effort and bland unblocking of the blade required).
- Transfer to a large mixing bowl and add in the coconut cream, oats and final 3 tablespoons of whole shelled hemp seeds and 3 tablespoons of sunflower seeds. Mix everything together with a spoon until everything is evenly combined.
- Shape into patty shapes. The mixture will be really moist (see video) although it should hold together easily. (If you don't have a food processor and your mix is really chunky, then be sure to press it all firmly together.)
- You can pop these in the fridge until you are ready to cook them. Putting them in the fridge will also help them to firm up a little (although it's not essential). If you want to stack them into more than one layer (i.e. in a container) then separate them with baking paper.
- When ready, carefully place them onto a wire grill tray. Grill under a medium to low heat for about 10 minutes on each side, or until nicely tanned. Take care to be gentle when turning over - they hold together well, but you can't be rough with them either.
- Pop onto your favourite burger bun and top with delicious toppings and munch
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