Hemp Seed Veggie Burgers

These Hemp Seed Veggie Burgers are packed with protein, full of flavour, and perhaps best of all they hold together beautifully without the need for eggs or breadcrumbs.

Whether you’re a seasoned plant-based cook or trying a meat-free meal for the first time, this recipe offers a reliable, satisfying alternative that delivers on taste and texture.

Ingredients

• 100g hemp seeds (shelled)
• 100g pumpkin seeds
• 50g sunflower seeds
• 175g sweet potato (about one small)
• 50g creamed coconut
• 1 teaspoon sea salt
• A big twist of black pepper
• ½ teaspoon freshly grated nutmeg
• 2 teaspoons onion powder
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin

Method

1. Prepare the Base

• Toast the seeds (optional but recommended): In a dry frying pan over medium heat, toast the pumpkin and sunflower seeds for about 3 minutes or until fragrant. Let them cool slightly.
• Process the seeds: Add hemp, pumpkin, and sunflower seeds to a food processor. Pulse until coarsely ground—you’re looking for texture, not powder.

2. Mix the Dough

In a large bowl, combine the following:

• The processed seed mixture
• Mashed sweet potato, cooled
• Melted creamed coconut (or substitute with a neutral oil)
• All the spices: salt, pepper, nutmeg, onion powder, coriander, and cumin

Optional tip: If the mixture feels too crumbly, you can add a flax “egg” to help bind it—mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes before stirring in.

3. Shape and Chill

• Divide the mixture into four equal portions. Roll each into a ball, then flatten gently into 1cm-thick patties.
• Chill for 30 minutes in the fridge. This step is essential for firming them up—only skip it if you’re truly pressed for time.

4. Cook to Perfection

Choose your preferred cooking method:

Stovetop (Best for a Crisp Crust):
Heat a non-stick frying pan over medium heat. Cook patties for 4–5 minutes on each side until golden brown.

Oven-Baked (Hands-Off Option):
Bake at 200°C (400°F) for 20 minutes, flipping halfway through.

Air Fryer (Crispiest Texture):
Air fry at 180°C (350°F) for 12 minutes. No oil needed.

Why This Recipe Works

• Natural Binding: Hemp seeds and creamed coconut work as clever binders, eliminating the need for eggs or flour.
• Plant-Based Protein Boost: Each burger provides around 12g of plant protein, thanks to the trio of seeds.
• Layered Flavour: Toasting the seeds and using warming spices like coriander and cumin add a rich, savoury depth.

Serving Suggestions

• Lettuce-Wrapped: Serve bunless on crisp lettuce leaves, topped with sliced avocado and a drizzle of tahini sauce.
• Meal Prep Friendly: Freeze uncooked patties between sheets of baking parchment. Cook directly from frozen, adding a few extra minutes as needed.

Storage

• Fridge: Keep cooked burgers for 3 days in an airtight container.
• Freezer: Freeze uncooked patties between parchment sheets. Cook from frozen.

These burgers are versatile, nutrient-dense, and deeply satisfying, ideal for weeknight dinners, batch-cooking, or impressing guests with a homemade vegan option that doesn’t compromise on taste or texture.

Print Recipe

Hemp Seed Veggie Burgers

These Hemp & Seed Veggie Burgers will be protein-packed, flavorful, and hold together perfectly, no eggs or breadcrumbs needed! Here’s your optimized recipe with chef tips for the best texture and cooking method.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 6

Ingredients

• 100 g shelled hemp seeds
• 100 g pumpkin seeds
• 50 g sunflower seeds
• 175 g sweet potato about one small, cooked & mashed
• 50 g creamed coconut or sub with 3 tbsp coconut oil
• 1 tsp sea salt
• A twist of black pepper
• ½ tsp freshly grated nutmeg
• 2 tsp onion powder
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tbsp ground flaxseed + 3 tbsp water if mixture needs binding (Optional)

Instructions

Toast & Process Seeds

• Dry-toast pumpkin and sunflower seeds in a pan over medium heat (3 mins). Let cool.
• Pulse all seeds in a food processor until coarsely ground (not powdered).

Mix Dough

• In a large bowl, combine: Processed seeds, Mashed sweet potato, Melted creamed coconut and all spices. If the mixture feels crumbly, stir in the flax “egg” (let sit 5 mins first).

Shape & Chill

• Divide mixture into 4. Shape into 1cm-thick patties. Chill in the fridge for 30 minutes to firm up.

Cook

• Stovetop:
• Cook in a non-stick pan over medium heat for 4–5 mins per side.
• Oven:
• Bake at 200°C (fan 180°C) for 20 mins, flipping halfway.
• Air Fryer:
• Air fry at 180°C for 12 mins, no oil needed.