High Protein Mushroom Hemp Burger

Recipe by Megan Horsley



Cook Time


Prep Time



Serves 04

This High Protein Mushroom Hemp Burger is packed with nutrients and a delightfully alternative flavour profile from what you might typically expect in a burger. Coconut aminos, a sweet tasting soy sauce alternative, paired with garlic and ginger, offers a Teriyaki-style flavour that is matched well with the meaty mushrooms and brown rice. The addition of hemp seeds and almonds makes this burger a great source of protein, phytosterols, vitamin E and omega 3’s, which are very supportive of the immune system, heart health and inflammation.


  1. 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. 2

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

  3. 3

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

  4. 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. 5

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

  6. 6

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

  7. 7

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

  8. 8

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

Notice: Content at this site is not intended to prescribe, treat, mitigate, prevent, diagnose or cure any medical condition or its symptoms, which advice should only be obtained from a qualified health professional.

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