Hemp & Beet Veggie Burger Recipe – gluten-free & vegan

  • Hemp seed & beetroot burgers - gluten-free vegan by Anastasia at Kind Earth

When it comes to sharing veggie burgers, nothing brings me more joy than seeing the look of delight on my friends’ faces when they take that first bite.

Not only do I want people to be transformed on a magical journey of deliciousness when they eat my 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, earthy proclamations, beetroot is overflowing with a rich treasury of beneficial properties, to support mind, body & soul.

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 seed & beetroot burgers - gluten-free vegan by Anastasia at Kind Earth


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.

Hemp seed & beetroot burgers - gluten-free vegan by Anastasia at Kind Earth

Super quick Hemp & Beet Burger 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 & Beet Veggie Burger Recipe - gluten-free & vegan

Hemp & Beet Veggie Burger Recipe - gluten-free & vegan

Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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


  1. Grind 75g of hemps 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 video to note how I do it with my food processor.
  2. 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.
  3. 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).
  4. 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.
  5. 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.)
  6. 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.
  7. 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.
  8. These Hemp & Beet burgers partner really well with my Tahini Sauce.
  9. 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 photo shoot 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 breads, baps, wraps, crackers and things AND will be publishing an ebook dedicated to them soon. Happy, happy, happy dance!!!

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Hemp seed & beetroot burgers - gluten-free vegan by Anastasia at Kind Earth



  1. Becky Striepe November 7, 2016 at 2:41 pm - Reply

    Oh my gosh, this looks so good. Loving that vibrant color from the beets!

  2. rebecca February 6, 2017 at 1:01 pm - Reply

    Can i use pickled beets? or would it alter it too much? Thanks!

  3. Alyssa July 19, 2017 at 11:39 pm - Reply

    Are you using raw beets or cooked before shredding?

    Thank you

  4. mahalia August 4, 2017 at 9:51 am - Reply

    what could i use instead of oatmeal? 🙂 thanks

  5. Celine December 13, 2017 at 3:04 am - Reply

    This looks fab! What kind of coconut cream do you use. I noticed it is quite thick and not liquid. Thanks!

    • Trinity @ Trinity's Conscious Kitchen December 13, 2017 at 3:19 am - Reply

      Hi Celine,
      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.
      Trinity x

  6. AJ December 21, 2017 at 4:51 pm - Reply

    Could you use full hemp seeds?

  7. Jacqueline January 11, 2018 at 10:38 pm - Reply

    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?
    Thank you

  8. Eva February 14, 2018 at 4:06 am - Reply

    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.

  9. june June 17, 2018 at 9:58 pm - Reply

    genius, these were delicious!!!

  10. Liz June 22, 2018 at 1:41 am - Reply

    Made some last night and substituted psyllium for oatmeal. Thank you, really like this recipe it’s delicious and filling.

  11. Ronna Sharegan July 8, 2018 at 3:52 pm - Reply

    Can I use quinoa instead of hemp?

  12. LMo August 26, 2018 at 12:11 am - Reply

    My all time favorite veggie burger! Thank you for posting☺

  13. Bret P March 16, 2019 at 5:14 am - Reply

    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!

    • Anastasia March 18, 2019 at 5:33 am - Reply

      Wonderful – I love the sound of your additions.

  14. Cheryl April 28, 2019 at 5:48 pm - Reply

    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!

    • Anastasia April 28, 2019 at 6:23 pm - Reply

      Delighted to hear it! Thanks for sharing – made my mouth water all over again haha.

  15. David May 18, 2019 at 9:50 pm - Reply

    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.

    • Anastasia May 19, 2019 at 11:04 am - Reply

      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.
      Enjoy 🙂

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