Hemp Plant Based Burgers
Nothing is better than a homemade scrumptious plant based burger.
Time: 1 hour
Recipe by: Nicole Snelling
4 burger buns, toasted
1 tomato, sliced
4 Tbsp pickled jalapeno slices
4 Tbsp vegan/ plant based mayonnaise
2 Tbsp olive oil
handful of fresh rocket
1 tin chickpeas, drained and rinsed
½ Cup roasted butternut
½ Cup roasted beetroot
¼ – 1/3 Cup hemp seed flour
2 Tbsp hemp hearts
1 tsp ground cumin
½ tsp smoked paprika
salt and pepper, to taste
To make the patty, add the ingredients to a food processor and pulse until just combined. Make sure to only add a ¼ Cup of the hemp flour in first and feel the texture, if the texture is still to wet then add some more hemp flour. Season with salt and pepper.
Form the mixture into four patties and place into the fridge to allow them to set for at least 20-30 minutes.
Bring a non-stick pan to a medium-high heat and place the patties in some oil to cook for 3-4 minutes on each side until golden brown.
To assemble the burgers, spread some mayonnaise onto the base of each roll, add some rocket and then add the patty. Top the patties with a slice of tomato and the pickled jalapeno. Place the top of the buns onto each burger and serve with some sweet potato wedges or a salad of your choice.
Chefs Tip: Make sure not to over process the patty mixture, as you still want some texture and do not want it to form a paste.