Beet and Hemp Burger Patty

The basic potato, black bean and paneer patties are about to take the back seat after you try this one! Packed with good fats and omega-3s from the hemp seeds and vitamins from the beetroot, this interesting burger patty is one for your books.

Prep Time: 10 mins Cook time: 12 mins Total Time: 22 mins   Serves: 8

Perfect For: Lunch, Snack, Dinner, Gluten-Free, Vegan

 

Here’s what you’ll need:

75g shelled hemp seeds (1/3 cup), ground

175g shelled sunflower seeds (2/3 cup), ground (optional)

2 beetroots, grated (slightly smaller than tennis ball size each)

1 teaspoon sea salt (or to taste)

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)

4 tablespoons of rolled oats

 

Let’s get cooking:

  1. Combine the ground seeds and grated beetroot in a mixer. Add the salt, cumin, parsley, pepper, ground coriander and onion powder. Blend processor for a few seconds until roughly combine. It should not reach puree consistency.
  2. Add it to a large mixing bowl and add in the coconut cream, oatmeal, and final 3 tablespoons of whole shelled hemp seeds. Mix everything together by hand until everything is evenly combined.
  3. Make the patties and refrigerate until you are ready to eat. Although the mixture will be moist, it should hold together.
  4. When ready to eat, put them onto a well-greased pan on medium to low heat and let both sides of the patty cook.
  5. Once it’s slightly browned on each side, it’s ready to eat on its own or made into a burger.

 

 

 

 

 

 

 


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