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

BBQ Lentil and Sweet Potato Burger

BBQ Lentil and Sweet Potato Burger with spinach, red onion, avocado, and “cheesy” sauce

It’s been awhile since I tried a new burger recipe. My guys already have their favorites and don’t like the idea of a possible flop aka the beet and black bean burgers. The beet and black beans never made it to blog worthy status, more like a horror show, complete with blood (beet juice) everywhere.

So for this burger it’s important to know what has to occur before the assembly starts. I have made this mistake more than once. The flax egg needs to be mixed and set aside, the lentils need to be cooked, the sweet potatoes need to be mashed. I cook my lentils in my rice cooker and my sweet potatoes in my microwave. After cooking the sweet potato, cool, peel and smash with a fork. I found that one sweet potato is plenty for the 1/3 cup called for here.

I processed the onion, carrots, walnuts and sunflower seeds each separately in my Vita Mix, and added them to a large bowl. Then I did the same with the lentils. I really only pulsed them quickly because I just wanted them to be finely chopped and not liquid or mush.

BBQ Lentil and Sweet Potato Burgers

  • Servings: 8-10
  • Difficulty: easy
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A meaty textured, BBQ flavored burger, packed with nutrients.


Ingredients


• 2 1/2 cups cooked lentils (1 cup uncooked)
• 1/3 cup mashed sweet potato (1 medium sweet potato)
• 1 flax egg (1 tablespoon flax meal plus 3 tablespoons water)
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 2 teaspoon minced garlic
• 1/3 cup sunflower seeds
• 1/3 cup walnuts
• 1 1/4 cup breadcrumbs
• 1/4 cup flax meal
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• 1 tablespoon dried oregano
• 1 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup BBQ sauce
• 1/4 cup white whole wheat flour if needed

Directions

  1. Start by cooking the sweet potato and the lentils. Set aside and let them both cool. Mix together the flax egg and set aside.
  2. Using a food processor, finely chop the onion, carrots, garlic, sunflower seeds and walnuts, process each individually and place in a large bowl.
  3. Process the lentils, just a light pulse, don’t turn them into mush. Add them to the large bowl.
  4. Add sweet potato, bread crumbs, flax meal, smoked paprika, chili powder, dried oregano, dried parsley, salt and pepper then stir until combined.
  5. Pour in BBQ sauce and flax egg and stir well. If the mix is too wet to form into patties add flour a little at a time as you continue to stir as needed.
  6. Using 1/2 cup measure form mix into patties and place on a prepared baking sheet (covered with parchment paper or a silicone mat)
  7. Bake in a 350° oven for 15 minutes, flip and bake for an additional 15 minutes.
  8. Serve on buns with greens, avocado, red onion, “cheese” sauce etc.


theheartie.kitchen