Hemp Veggie Burger


Finally Friday! Whoop whoop! Excuse me while I execute my happy dance with finesse and a touch of badass-ery. I thought I would share a new recipe that I have recently tried out. I had been really debating on dipping my toe into the vegetarian/vegan waters, and have taken this opportunity to try some new foods! Insert “hemp” recipe into the current equation. I had previously researched some of the benefits of hemp, but never have really dove into the game of eating it. But, I figured, heck..why not?!

I planned to go into this one with an open mind, although I must admit, I didn’t have the highest of hopes. Boy, was I wrong! These were so yummy and versatile. Plus, since I am the only one currently devouring these bad boys, I have tons of left-overs. I have been shocked by how much I am loving the taste and how easily I can add them to different recipes as a protein substitute. From adding them to salads, to making them into a sandwich, or mixing with kale and other veggies to prep for spaghetti.

I had this preconceived idea that vegan foods were not going to be tasty, but I have found these to be quite a treat! It also seems like you could mix and match with other seasoning to find the perfect fit for your taste buds, as the veggies pick up flavor pretty well. I decided to slide a little out of the vegan realm, but still remaining vegetarian friendly, and made a little mix to drizzle on top. I added that in the notes below!


Hemp Veggie Burger

  • Servings: 8-10 large burgers
  • Difficulty: easy
  • Print

A healthy, and wholesome, alternative to traditional burgers.

I made a mix of grated parmesan cheese, lemon juice, olive oil, and dried dill to drizzle on top of mine. Definitely brought a whole new kick to the taste! 🙂


  • 1 head of cauliflower, chopped
  • 1 cup carrots, cut into small pieces
  • 1 can garbanzo beans, drained
  • 4 flax eggs (4Tbsp ground flax seed mixed with 12Tbsp water)
  • 3 to 4 cloves of minced garlic
  • 1/4 cup green onions, chopped
  • 1 cup almond or rice flour
  • 1 Tbsp dried parsley
  • salt & pepper to taste
  • 1 1/2 cup hemp hearts
  • olive oil


  1. Preheat oven to 400 degrees. Mix the flax seed and water well and set to the side for approximately 10 minutes.
  2. Place carrots and cauliflower on cookie sheet. Lightly drizzle with olive oil and sprinkle with salt & pepper. Place them in the over to cook for about 15 minutes. Make sure veggies are soft.
  3. Put veggies, garlic, onions, and parsley into a food processor and pulse together until mixed and chunky.
  4. Take about 3/4 of the mix out and put aside. Pour drained garbanzo beans into food processor and pulse until soft and mixed. Add this to the other mixture previously set aside.
  5. Add in flax eggs, hemp hearts, flour, and salt/pepper. Mix well.
  6. Cook in pan on med-high for approximately 8 minutes on each side. May use olive oil, if needed, to prevent sticking. Keep covered to ensure thorough cooking.
  7. Serve with your favorite toppings, or add to your favorite meals. Enjoy!

Hemp Veggie Burger Recipe


Do you have any favorite hemp recipes? A favorite veggie burger?

Stay #wholeheartyhappy 😉


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