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.

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