When it comes to sharing vegan food, nothing brings me more joy than seeing the look of delight on my friends’ faces when they take that first bite, especially when they get to enjoy my hemp beet veggie burgers.
Not only do I want people to be transformed on a magical journey of deliciousness when they eat food, but I also want my burgers to be super healthy, vegan, gluten-free, nutritious and delicious.
Good veggie burgers are in a league of their own, holding together well, wonderfully moist on the inside and a nice firm & crispiness on the outside.
Playful beetroot pink
Nothing beats that playful, beetroot, pink colour. It brings the kitchen table to life and makes people smile.
Far from its humble earthiness, beetroot is overflowing with a rich treasury of beneficial properties, to support health.
It’s good for lowering blood pressure, helps to improve stamina, supports liver health, has super anti-oxidant properties (to name a few benefits). For more, check this out here:
Health Benefits of Beetroot
Hemp is an unstoppable fountain of wellness
Of course, the other showstopper in today’s recipe is hemp seeds. A protein power superstar with the perfect blend of essential fatty acids, hemp is like an unstoppable fountain of wellness that deserves a place in our daily cuisine.
It has a sort of tasty, unique nuttiness about it and radiates vibrancy wherever it goes.
I am using shelled (hulled) hemp seeds in this recipe. Read All About Hemp Seeds for more awesome facts about them.
Super quick Hemp Beet Veggie Burgers video guide
OK – super excited to share this culinary delight with you. Here’s a super quick video guide first.
Please check it out to get a helpful visual on what to do…
Hemp and Beet Veggie Burger Recipe - gluten-free & vegan
A delicious, super healthy veggie burger made using beets, hemp seeds and sunflower seeds. Easy and quick to make under the grill (broiler).
- 75g shelled hemp seeds (1/3 cup)
- 175g shelled sunflower seeds (2/3 cup)
- 2 beetroots (slightly smaller than tennis ball size each)
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1 heaped teaspoon dried parsley
- Pinch of black pepper
- 1 tablespoon ground coriander
- 2 teaspoons onion powder
- 1 tablespoon coconut cream
- 3 tablespoons of hemp seeds (keep separate from the first lot above)
- 3 tablespoons of sunflower seeds (keep separate from the first lot above)
- 4 tablespoons of oatmeal
- Grind 75g of hemp seeds and 175g of sunflower seeds down to a coarse meal consistency. You can use a nut/seed mill, food processor, power blender for this. See the video to note how I do it with my food processor.
- Grate two beetroots. It's fine to leave the skin on beets (I always do), as long as you take the rough bit off at the top of the neck.
- Put the ground seeds and grated beetroot into a food processor. Add the salt, cumin, parsley, pepper, ground coriander and onion powder. Blend processor for a few seconds to bring everything together. It should be a rustic blend (not a puree). If you have a small processor you might have to do it in batches. This also works with a hand-blender (although a bit more effort and bland unblocking of the blade required).
- Transfer to a large mixing bowl and add in the coconut cream, oatmeal, and final 3 tablespoons of whole shelled hemp seeds and 3 tablespoons of sunflower seeds. Mix everything together with a spoon until everything is evenly combined.
- Shape into patty shapes. The mixture will be really moist (see video) although it should hold together easily. (If you don't have a food processor and your mix is really chunky, then be sure to press it all firmly together.)
- You can pop these in the fridge until you are ready to cook them. Putting them in the fridge will also help them to firm up a little (although it's not essential). If you want to stack them into more than one layer (i.e. in a container) then separate them with parchment paper.
- When ready, carefully place them onto a wire grill tray. See video. Note: If you are in the USA, then by grilling I mean broiling. Grill under a medium to low heat for about 10 minutes on each side, or until nicely tanned. Take care to be gentle when turning over - they hold together well, but you can't be rough with them either.
- These Hemp & Beet burgers partner really well with my Tahini Sauce
- Enjoy and let me know how you get on!
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My first ever gluten-free vegan burger bun (coming soon)
I am getting loads of questions about my burger bun. I have to say that this is the first ever photoshoot I’ve done using an actual burger bun – and I am excited! I’d given up on bread after I went gluten-free, until I decided to create my own range from scratch. Lots of patience, inspiration and recipe testing sessions were required until I finally came up with my very own gluten-free, vegan bap recipe. I just HAD to put my Hemp & Beet Burgers in one for my piccie. Anyway, anyway I’ve spent the last year working on a whole range of gf bread, baps, wraps, crackers, and things AND will be publishing an ebook dedicated to them soon. Happy, happy, happy dance!!!
Pin hemp beet veggie burgers on your pinterest board for later…
Oh my gosh, this looks so good. Loving that vibrant color from the beets!
Fab, thanks for the kind words Becky 🙂
Can i use pickled beets? or would it alter it too much? Thanks!
No, this one needs fresh beets. Picked would be too moist and the vinegar would unbalance the flavours. x
Are you using raw beets or cooked before shredding?
Raw beetroot 🙂
what could i use instead of oatmeal? 🙂 thanks
You could try flour of any sort instead.
This looks fab! What kind of coconut cream do you use. I noticed it is quite thick and not liquid. Thanks!
Just a thick coconut cream (not coconut milk).
You could refrigerate a coconut milk can though and use the thick stuff that rises to the top.
I hope that helps.
Could you use full hemp seeds?
Unfortunately not – you need to use hulled or shelled hemp seeds for this recipe.
Are you responsible for the gosh naturally free from mushroom puy lentil and butterbean burgers that I found in Tesco’s?
I want to tell you how much I love them and the corn and quinoa bites and, most especially the chickpea courgette Moroccan bakes.
They are all super delicious.
But Horror of Horrors I found them on the reduced to clear shelf in Tesco’s and I am hoping now that I have found them that Tesco is not going to stop selling them.
Can you give me any information?
They are not mine – but if Tesco’s wants to get in touch, I’d be happy to work with them 😉
I just made this and it was amazing! I pan fried them in coconut oil instead of broiling, and they held together very well. The beet made it slightly sweet. Even my 4 year old is eating them! I had it with baby greens, goddess dressing, grape tomatoes, sauerkraut, and avocado — no bread. It was super good. Tomorrow I’ll share them with a friend who is deciding to get off meat and wants to go vegan. I think I would make these again over a bean-based veggie burger.
Delighted to hear it. I must admit I am definitely a seed fan if I have the choice over beans.
genius, these were delicious!!!
Yay! So happy to hear it. If you like these then You might like my new one too…
Sweet Potato Hemp Burgers
Made some last night and substituted psyllium for oatmeal. Thank you, really like this recipe it’s delicious and filling.
Great idea – happy to hear you enjoyed this.
Can I use quinoa instead of hemp?
It’s worth a try, although I’ve not tried it. It may well work 🙂
My all time favorite veggie burger! Thank you for posting☺
One of the best veggie burger recipes out there! I actually used it recently to make meatless meatballs, baked in the oven, then tossed them with a homemade red sauce and zucchini noodles. Turned out great…even my meat-eating family members really enjoyed them! During Orthodox Lent, we don’t eat meat at all…and this recipe has been a great addition for this Lenten season!
Wonderful – I love the sound of your additions.
These are delicious! I made them two weeks ago and today I’m making another batch. They freeze very well. I wrapped them individually in parchment paper and froze in a glass container. I’ve had them with a bun, carmeliazed onion, avocado and vegan mayo. I’ve also had them on top of a green salad with a tahini dressing. Absolutely delicious!
Delighted to hear it! Thanks for sharing – made my mouth water all over again haha.
Sorry if this is a stupid question. We grate raw beets, correct. We don’t cook them. Could not tell from your recipe or the video. Never heard a beet being called a beet root and have been eating them for years. Look forward to trying them.
Yes, they are grated raw.
They are called beetroot in England – beet in North America – half of my readers are from USA, so I try to be multi-lingual, haha, but I am still English.
Did you use your food processor to grate the beets? Thanks!
You can use the grating attachment on a food processor for sure. I often do it with a hand grater, but since the processor is out anyway I’d use it for everything 😉
Do you have any suggestions for a substitute for the coconut cream? I’m avoiding all saturated fat.
See if holds together without it – otherwise try almond butter, peanut butter or tahini.
Delicious as always with your recipes! Thank you
I omitted the coconut cream because its not available here, and happily didnt need to add anything else to hold them together
I was wondering if these would freeze well?
Yes, indeed they should freeze well Laura. I do apologise for my delay in reply, I missed this comment earlier.
i clicked on ‘tahini sauce’ and it didn’t come up. couldn’t find it anywhere. when i clicked on that, it just took me back to the burger recipe, with no tahini sauce recipe…..thought you should know. thanks. i think i will ‘bake’ these in the dehydrator…
Well spotted Kate and thank you! I’ve just updated. The link is also here for quick reference: https://www.kindearth.net/easy-tahini-sauce-for-falafel-or-veggie-burgers/