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High-Protein Hemp Veggie Burger Recipe *Video

An easy veggie burger recipe that's packed with protein

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...

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

  1. 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.
  2. Whisk together the nut butter, mustard and vinegar until smooth and thick. Add the spices and stir to combine.
  3. Mix together the grated parsnip, flax, hemp and cooked buckwheat and stir to combine.
  4. 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.
  5. 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.
  6. 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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