Hemp Burgers

Hemp Burger on a 100% whole wheat bun, fresh baby spinach, tomato and red onion.

These burgers have gotten easier and easier to make with each preparation. The first thing you need to do is cook the rice. You need a total of 3 cups of cooked rice. For some reason this small detail gives me the most problems. I’ve already sauteed my onion and peppers and have them in my food processor and low and behold I have no cooked rice….40 min. later after I pull out my rice cooker and make rice I can continue. These kinds of mistakes do not make me happy. I have also neglected to separate the rice and ended up tossing all 3 cups into the food processor instead of just two. In my infinite wisdom I am trying this novel idea of getting my ingredients prepared ahead of time, with the rice already in two bowls, one containing one cup of rice and one containing two cups of rice. So far it seems to be working well, it seems so elementary, why have I not been doing this all along??

The hemp seeds really make this burger so don’t try and substitute them with something else. Get out there and get a bag, yes they are a bit pricey but you are only using a cup. Keep them in your refrigerator, and you can toss them in salads, smoothies, or even plant based yogurts for a nutrition power punch. They are rich in protein, omega 3 and 6, fiber and iron. No, hemp seeds are not marijuana, and no, these burgers will not cause you to flunk a drug test.

The first time I made these it took forever, that was probably the rice issue time. When I finally got all the ingredients mixed up in the food processor, the consistency and something about the aroma reminded me of the ham salad my grandmother used to make. I have no idea why, because obviously there isn’t any ham in there, but if you used to be a grandma’s ham salad freak then you are in for a treat.

I always use a 1/2 cup measure to make my patties and I cook them in the oven using a silicone baking mat on a cookie sheet. I can usually fit 6 burgers on each tray and for some reason with this recipe sometimes I get 7 and then other times I get 8. Perhaps the difference in sizes of onions or red peppers? They always taste great! However, if you must have 8 patties, I would double the recipe. You will have to make two batches though, because it won’t all fit into a regular sized food processor if you double the ingredients. They freeze and thaw well so you can freeze the ones you don’t need and have a ready made meal for another day.

Hemp Burgers

  • Servings: 7-8 patties
  • Difficulty: easy
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A protein packed burger that's a nice switch from the typical bean burger


Ingredients


• water to sauté
• 1 medium onion, diced
• fresh ground black pepper to taste
• 1 red bell pepper, diced
• 2 cups cooked brown rice
• 1 cup shelled hemp seeds
• 2 tsp minced garlic
• 2 tsp. natural ketchup
• 1 Tbsp. tamari
• 1 tsp. dijon mustard
• 1 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1/4 tsp. ground sage
• 1/4 tsp. sea salt
• 1 cup cooked brown rice

Directions

    *Cook Rice First*
  1. Preheat oven to 400°
  2. Sauté onion with black pepper until the onion is softened 3-4 minutes, adding water if necessary to prevent sticking.
  3. Add diced red pepper and sauté for another 5-6 minutes until the onions are translucent, adding water if necessary to prevent sticking.
  4. Add sautéed onion and red pepper to a food processor along with the 2 cups of rice, hemp seeds, garlic, ketchup, tamari, mustard, oregano, thyme, sage, and salt. Puree until fairly smooth, you may need to stop and scrape the container occasionally.
  5. Transfer to a large bowl and stir in the remaining 1 cup of rice.
  6. Refrigerate for at least 20 minutes to firm up the mix. Form 1/2 cup patties with your hands and place on a silicone baking mat.
  7. Cook in a 400° oven for 10 minutes, flip burgers and cook for an additional 10 minutes.
  8. Freeze left over burgers in a freezer ready container for a quick fix meal another day.


theheartie.kitchen

Vegan Minced Mushroom Burger

This is our latest burger. We are always trying new recipes, tweaking, and then trying again. My freezer is sometimes full of things I’ve tried and then I can’t wait to make it again and change one thing. So into the freezer all the tests go. Thankfully I have lots of people who enjoy eating all the attempts. I have one son who says he basically eats experiments every time he’s home.

The first thing you want to do when making these burgers is to cook your rice in the rice cooker. I usually prepare 3 cups of uncooked rice which gives me more than enough. The mushrooms need to be pulsed in small batches through a food processor, you don’t want them to be paste, just minced. The onions need to be finely diced. This was my third attempt with this particular burger and I couldn’t bring myself to make another batch just to dice the onions finer. So in my photo you can see the onion…the burger will hold together better if they are finer.

Summer Savory seems to be a difficult spice to find, so be aware. The light sweet miso is sometimes found on the shelf and I have also found it in the refrigerator section, so just poke around or ask. I use a 1/2 cup measure to form my burgers so they all have the same amount of “meat”. Using the 1/2 cup measure this recipe makes 18-20 burgers. Freeze those leftovers to make for an easy dinner another day.

We eat burgers with 100% whole grain buns, usually some lettuce, tomato, onion, mustard, some homemade hummus is always nice as well.

Vegan Minced Mushroom Burger

  • Servings: makes 18 burgers
  • Difficulty: medium.
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Ingredients

  • 2 pounds mushrooms, pulsed
  • 2 large onions, finely diced
  • 4 cups cooked brown rice
  • 1 16 ounce can tomato paste
  • 3 Tbsp. dried parsley
  • 1/2 cup soy sauce
  • 4 Tbsp. light sweet miso
  • 3 Tbsp. dried basil
  • 2 tsp. thyme
  • 2 tsp. summer savory
  • 1/2 tsp. allspice
  • 4 tsp. minced garlic
  • 3 cups vital wheat gluten
  • no salt seasoning (for sprinkling on burgers before baking, if desired)

Directions

  1. Pulse mushrooms in batches and put in a large bowl.
  2. Finely chop onions and add to the mushrooms
  3. Add rice to the mushroom mixture
  4. Mix in tomato paste
  5. Blend in parsley, soy sauce, miso, basil, thyme, summer savory, allspice and garlic. Mix well so that the spices are evenly distributed.
  6. Add in the vital wheat gluten.
  7. Form burgers and place on prepared baking sheet. (line the sheet with a silicone mat or parchment paper) Sprinkle with no salt seasoning.
  8. Bake at 350° for 30 min.
  9. Enjoy!

theheartie.kitchen

Falafel Burgers

It’s mid June now, and my herb garden is literally overflowing with cilantro and parsley, it seems the more I cut the more it grows.  I don’t want it to go to waste and I can only give away so much, so I was trying to think of something I could whip up.  Way back almost 2 years ago I made this falafel burger recipe for the first time and I remembered that it took  both of herbs, so I searched and found that recipe.  At that time, in the midst of fear and the unknown, starting down this plant-based journey for heart health this recipe seemed very difficult.  I believe at the time I only had a small food processor and not a very good one at that, so perhaps that was my angst.   Regardless I remembered it being a challenge and difficult, so much so apparently that I don’t remember preparing it more than twice.

Yesterday they came together so easily, I am shocked I don’t make them all the time.  Everything popped into my VitaMix and that’s basically it!  I had my 19-year-old son form them into burgers for me, leaving him with green fingers, not I.  He used a 1/3 cup measure to determine the amount of mix needed for each burger, formed it into a ball and then pressed it into a burger shape and placed them on a prepared baking sheet.  I use silicone mats on my baking sheets that I found at Costco (they came in a set of 3 around Christmas time), and they have been wonderful.   Prior to the silicone mats, I lined my baking sheets with parchment paper.  I had to leave before they finished cooking so this is the photo my son sent me when he pulled them out of the oven,  he says they were surprisingly good, even though they are green.

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In some parts of the world cilantro is referred to as coriander, here in the US the leaves are cilantro and the seeds are coriander. Both cilantro and parsley have heart healthy benefits and are part of a Whole Foods plants based lifestyle.

Falafal Burgers

  • Servings: 8 burgers
  • Difficulty: easy
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A full of flavor,healthy, green burger

Ingredients

  • 2-3 tsp. minced garlic
  • 1/2 cup parsley packed, stems off
  • 1/2 cup cilantro, packed, stems on
  • 1/2 cup scallions, roughly chopped
  • 2 15 ounce cans chickpeas, drained and rinsed, liquid reserved
  • 1 cup rolled oats
  • 2 1/2 tbsp lemon juice
  • 2 tsp. cumin
  • 1 tsp turmeric
  • 2 tsp coriander
  • 1 tsp sea salt (optional if you are avoiding salt)
  • 1/4 tsp freshly ground black pepper

Directions

  1. Heat oven to 400°
  2. Place garlic, parsley, cilantro and scallions in food processor and process until finely ground, you may need to scrape down the sides several times to get it to mix.
  3. Add all the other ingredients (work in batches if your processor isn’t big enough) and process into a paste.  It should stick together, making it easy to form into patties.  If its too dry add the reserved liquid from the chickpeas 1 tablespoon at a time until the desired consistency is achieved.
  4. If I have time I like to refrigerate the mixture for approximately 30 minutes, if you are short on time I have gone straight to forming into burgers and baking.
  5. Form into patties using a 1/3 cup measure as a guide. Place on prepared baking sheet (cover with parchment paper or silicone mat).
  6. Place baking sheet in the oven and let cook for 10 minutes.  Flip patties and let them cook for another 10 minutes. They should be slightly browned.
  7. Enjoy with your favorite burger sides.

theheartie.kitchen

 

Lentil Sloppy Joes

This is a recipe I found early on in our venture into heart healthy living.  After watching Forks Over Knives on Netflix I discovered the Forks Over Knives Recipe App which was not free but very low cost, like I think around $5.  It updates all the time with new recipes and each recipe has a shopping list of ingredients and step by step instructions.  The app is great for when I find myself at the grocery and I can’t remember what ingredients I needed for my evenings creations.  I open it up and viola, a plethora of whole food plant based recipes at my fingertips.  I’ve tweaked the recipe just a bit to fit our family, but the original can be found on the Forks Over Knives Recipe Ap as well as the website http://www.forksoverknives.com

The recipe calls for cooking in a large stock pot, I  have also experimented a bit and used my slow cooker.  I put everything together but instead of letting it simmer over low heat for an hour, I toss it all in my crock pot and set it on high. Then there’s time to run someone to soccer practice, pick someone up from band practice, zip over and watch someone play a game and come home to a hot homemade dinner. Screen Shot 2018-06-12 at 5.38.30 PM

 

 

Lentil Sloppy Joes

  • Servings: 4-6
  • Difficulty: easy
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A quick and easy lentil based meal that lends itself to delicious leftovers.

credit:forksoverknifes.com

Ingredients

  • 1 1/3 cups water or low-sodium vegetable stock, divided
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 Tbsp.  chili powder
  • 1 1/2 cups dried brown lentils
  • 1 15-ounce can diced fire roasted tomatoes
  • 2 Tbsp. soy sauce
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. maple syrup
  • 1 tsp. rice vinegar
  • 1 tsp. vegetarian Worcestershire sauce
  • 1 tsp. liquid smoke
  • salt to taste

Directions

  1. Place 1/3 cup of the water in a large pot
  2. Add the onion and bell pepper and cook, stirring occasionally until the onion softens slightly, about 5 minutes.
  3. Add the chili powder and mix well.  Add the remaining liquid, lentils, tomatoes, and the rest of the seasonings.  Mix well.
  4. At this point you can move everything to your slow cooker and cook on slow for 8 hours or on high for 4 hours.
  5. If you are leaving it in your pot, bring it to a boil, reduce heat, cover and cook over low heat for one hour, stirring occasionally.
  6. Serve on 100% whole grain buns, with the trimmings of your choice.

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