Hearty and Healthy: Mushroom Hemp Protein Burgers

Packed with nutrients, this High Protein Mushroom Hemp Burger has a deliciously unique flavor profile from what you might normally anticipate in a burger. When combined with ginger and garlic, coconut aminos, a sweet-tasting substitute for soy sauce, gives a Teriyaki-style flavor that goes nicely with the meaty mushrooms and brown rice. This burger’s use of hemp seeds and almonds enhances its protein content, phytosterol content, vitamin E content, and omega-3 content—all of which are beneficial for heart health, the immune system, and inflammation.

Ingredients

 

1/2 Tbsp  Avocado Oil

1 small  Red Onion

1 cup Brown Rice cooked

8 oz Cremini Mushrooms diced

2 Tbsp Coconut Aminos

1 Tbsp Ginger minced

1 Tbsp Ground Flax

2 Tbsp Water

2 large Garlic Cloves minced

1 Tbsp Sesame Oil

1/2 cup Raw Almonds

1/4 tsp Cayenne Pepper

2/3 cup Hemp Hearts

1/2 tsp Kosher Salt

1/4 tsp Black Pepper

2 Tbsp Sambal Oelek

4 Tbsp Vegan Mayonnaise 

instructions

 

1. SAUTE: the onion and mushrooms with the avocado oil. Add the coconut aminos, sesame oil, garlic and ginger after a few minutes. Cook until the onions and mushrooms are softened.

2.PREHEAT: oven to 375F. Line a baking sheet with parchment paper.

3.PULSE: the almonds in a food processor until they resemble a small crumble.

4.ADD: the mushroom mixture, brown rice, flax mixed with 2 tbsp of water, cayenne and hemp hearts to the food processor and pulse until well combined.

5.SCOOP: the mixture out with a ½ cup measuring cup. Form into patties and place on the baking sheet.

6.BAKE: for 15 minutes, flip the patties, and bake for another 15 minutes.

7.MIX: the sambal olek and vegan mayo together to make the chili aioli while the patties are cooking.

8.SERVE: the patties with a dollop of the chili aioli in a lettuce wrap or on burger buns.