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Hemp seed veggies burgers

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

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)

Method
 

Toast & Process Seeds
  1. Dry-toast pumpkin and sunflower seeds in a pan over medium heat (3 mins). Let cool.
  2. Pulse all seeds in a food processor until coarsely ground (not powdered).
Mix Dough
  1. 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
  1. Divide mixture into 4. Shape into 1cm-thick patties. Chill in the fridge for 30 minutes to firm up.
Cook
  1. Stovetop:
  2. Cook in a non-stick pan over medium heat for 4–5 mins per side.
  3. Oven:
  4. Bake at 200°C (fan 180°C) for 20 mins, flipping halfway.
  5. Air Fryer:
  6. Air fry at 180°C for 12 mins, no oil needed.