I had a friend’s son over for a day job shadowing me, since he’s interested in healthy eating and cooking. Since he’s also into athletics, I thought I’d show him how to make an easy veggie burger that’s high in protein.
These veggie burgers are based on toasted buckwheat (kasha), and have a boost of hemp protein. They’d also be fantastic with hemp hearts or ground nuts instead.
High Protein Hemp Veggie Burger Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes 6 patties
It was fun having them both there while I filmed, because they were so excited about things I was doing that have become second nature to me now! Like massaging kale, taking the pit out of an avocado and making veggie burgers.
They’d only ever had bland store-bought veggie burgers before, so I was excited that they liked these ones, and were planning how they were going to make their own when they left.
Times like these I remember why people keep telling me how much they learn in my online cooking course…
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Ingredients
- 1/2 cup dry buckwheat (toasted or untoasted)
- 2 parsnips, grated
- 2 Tbsp hemp protein, buckwheat flour, hemp hearts or ground nuts
- 4 Tbsp ground flaxseed
- 2 Tbsp nut butter (tahini, sunflower, almond or cashew)
- 1 Tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1/2-1 tsp curry powder, to your taste
- 1/2 tsp smoked paprika (or regular)
- 1/4 tsp sea salt or Herbamare
Directions
- Cook the buckwheat by putting it in a pot with 1 cup water and a pinch of salt, bring to a boil, then turn down to simmer, covered. Toasted buckwheat (kasha) will take about 5 minutes to cook, while untoasted will take more like 15 minutes.
- Whisk together the nut butter, mustard and vinegar until smooth and thick. Add the spices and stir to combine.
- Mix together the grated parsnip, flax, hemp and cooked buckwheat and stir to combine.
- Add a couple of tablespoons of water to the dressing if your buckwheat mixture is a bit on the dry side, then stir in to combine everything.
- Form into patties and put on a lined baking sheet in the oven at 350 F for about 20 minutes, or until crisped on the outside.
- Serve on a bun or a bed of greens, with toppings of your choice. I used some massaged kale for a base, and topped with chopped cherry tomatoes and avocado.
What are your favorite seasonings in a veggie burger Let me know in the comments below!
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