vegan hemp burgers + pesto
recipe by the insanely talented @wholesomepatisserie
3/4 cup vegan mayonnaise**
1/2 tbsp nutritional yeast
2 tbsp hemp seeds
salt and pepper, to taste
burger buns (store-bought gluten free burger buns)
500g (2 heaping cups) sweet potato, peeled
1 medium leek, trimmed and diced
1 large carrot, trimmed and diced
3 spring onion stalks, trimmed and diced
1/2 cup fresh parsley, roughly chopped
1 1/2 tsp garlic powder
3/4 cup hemp seeds
salt and pepper, to taste
1/3 - 1/2 cup rice crumbs or bread crumbs*
2-3 tbsp coconut oil
fresh spinach and kale leaves
cheese, vegan if preferred
purple onion, peeled sliced
place all ingredients into a mixing bowl. mix until well combined.
place in refrigerator until burgers are done.
fill a medium sized pot halfway up with filtered water. bring to a boil over high heat.
peel sweet potatoes and cut into large cubes. once water is boiling, place sweet potato into water and boil until completely tender, approx. 10-15 minutes.
whilst sweet potato is boiling, prepare your veggies and set them aside.
when potatoes are tender, drain off the water and place them into a large mixing bowl.
mash potatoes until just smooth, with a few small lumps remaining.
place all chopped vegetables and parsley into the mashed potato. mix until well combined.
add garlic, hemp seeds and salt and pepper. mix well.
add crumbs, beginning with 1/3 cup. stir them through until the mixture sticks together and holds it’s shape when formed into round patties. continue to add in more crumbs until this consistency is reached.
pick up a small handful of the patty mixture and form into large burger patties or match the patty size to the size of your burger buns. Set them aside on a tray.
in a large fry pan, melt 1 tablespoon coconut oil over high heat.
place formed patties into pan and fry for 2-3 minutes over medium heat, then flip over. continue to fry on other side for 2-3 minutes. The patties should be dark golden and cooked through.
repeat with remaining mixture and add an extra 1 tablespoon oil if needed to coat the pan. you may need to fry them in batches depending on the size of your fry pan.
Slice burger buns and prepare desired fillings.
Spread hemp dressing over the inside of each bun. Place your fillings into your buns, top with a veggie patty and close the bun.
erve either with a side of fries or a fresh salad and enjoy!
store any leftovers in an airtight container, refrigerated, for 2-3 days.
*i used brown rice crumbs for my patties. or you can use regular bread crumbs, making sure they’re gluten free.
**I used vegan mayonnaise which I found from my local health food store. You may also use regular mayonnaise if you wish.
When forming the mixture into patties, ensure the patties hold their shape, if they’re still breaking apart, add a little more of the crumb (1 tablespoon at a time) until they they hold their shape.
prep time: 20 min
cook time: 15 min