Who doesn’t like a good, saucy and satisfying burger?

Let me tell you something, I have a really bad sweet tooth but quite often I crave pizza, burgers, fries and all the best savoury food in the world.

If you follow a plant based diet, you will know that finding a vegan burger that stays together and yet tastes delicious is a big challenge. And if you are like me and you can’t have many foods, the challenge becomes (almost) impossible.

To satisfy my cravings without feeling guilty and sick, I came out with this delicious, healthy and protein packed beetroot burger.

The stars of this nutty and moist patty are beetroots and hemp seeds.

Beetroot is a key ingredient in my kitchen. I love the colour that everything takes when I use beetroot! I used to hate them when I was a kid but I guess I wasn’t having them in the right way. Beetroots are good for lowering blood pressure, improving stamina and for having amazing antioxidant properties.

I am quite new to hemp seeds. Couple of months ago I was shopping in my favourite healthy shop in Sydney (Health Nuts in King Cross) and a new product in the nut butters shelf got my attention. It was hemp seeds butter mixed with sunflower seeds. Omg! So good! I use it on everything: dips, pasta sauces, smoothies etc.
And of course, once tried the butter I have started buy the hemp seeds on its original form.

Hemp is one of the most complete proteins in the plant world and for vegan is important to assume enough protein for each meal.

The cherry on top of the cake is the spicy vegan mayo and the crispy sweet potatoes.

Crispy Hemp Seeds Beast Burger

VEGAN

Serve: Makes 9 burgers

Ingredients

Burgers
75gr hemp seeds
175gr sunflower seeds
2 beetroots
1 tsp Himalayan salt
1/2 tsp cumin
Fresh parsley
1 small onion
1 tablespoon coconut cream
3 tbsp hemp seeds
3 tbsp sunflower seeds
5 tbsp buckwheat flour

Sweet Potato Chips
1 medium sweet potato, peeled
1 tsp coconut oil

Spicy Vegan Mayo
1 small onion
1 garlic clove
1 cup white beans, canned
10 sun-dried tomatoes
1 tsp Himalayan salt
2 tbsp Dijon mustard
2 lemon, juice only
6 tbsp olive oil

Greens
Handful baby kale leaves
1/2 lime
1/2 tsp coconut oil
Pinch Himalayan salt

Wholemeal buns

Instructions

Start making the patties.
Grind 75g hemp seeds and 175gr sunflower seeds until you get a meal consistency. Grate the beetroots.
Combine ground seeds and grated beetroots into a food processor and add salt, cumin, parsley, and chopped onion.

Transfer the mixture to a large mixing bowl and add the coconut cream, buckwheat flour, 3 tbsp hemp seeds and 3 tbsp sunflower seeds. Mix everything with a spatula until everything is well combined.

Shape into patty shapes and put in the fridge for 15 minutes.

Meanwhile cut the sweet potato into thin slices and place them on a baked sheet, drizzle with coconut oil and season with salt. Bake for 15 minutes until crispy.

For the spicy vegan mayo, blend onion, garlic, white beans, sun-dried tomatoes, dijon, lemon juice and olive oil in a blender until you get the mayonnaise consistence.

Once chips and sauce are ready, place the burgers on a baking tray and bake for 10 minutes each side at 180.

Cut the bun into halves, spread some vegan mayo, add a vegan burger, top with another bit of mayo, then layer 6 sweet potato chips, fresh kale salad and close with the top bun.

Serve warm.