Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.

High-Protein Mushroom Hemp Burger

Name: High-Protein Mushroom Hemp Burger
Cook time: 45 min
Yield: 4 servings
Ingredients: Avocado Oil; Red Onion; Brown Rice; Cremini Mushrooms; Coconut Aminos; Ginger; Ground Flax; Water; Garlic Cloves; Sesame Oil; Raw Almonds; Cayenne Pepper; Hemp Hearts; Kosher Salt; Black Pepper; Sambal Oelek; Vegan Mayonnaise

Recipe by Megan Horsley

Ingredients

Time

45m

Serves

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.

Gluten-Free

Vegan

High Protein

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

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.

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

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

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.

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

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

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

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