Merigian Studios

Recipe Board

Hemp & Pumpkin Seed Veggie Burgers

This AMAZING modified Food-Plan friendly recipe is compliments of Daily Bites Blog!
- See more at:

Tender and savory, these veggie burgers are completely free of gluten, grains, beans, dairy, refined sugar, and soy (and eggs if you want!). Move over, frozen patties from the store. Serve up these nutrient-packed veggie burgers instead!

1 tablespoon extra-virgin olive oil
1/2 medium cauliflower head, cored and chopped small (about 3 cups chopped)
1 cup chopped mushrooms
1 large celery stalk, peeled and chopped (1/2 - 3/4 cup chopped)
1/2 medium yellow onion, chopped (about 1/2 cup chopped)
2 garlic cloves, finely chopped
1/4 cup raw pumpkin seeds
1/4 cup raw hemp seeds
2 tablespoons ground flaxseed
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 large egg (see note below for egg-free)

Heat the olive oil in a large skillet over medium heat. Add the cauliflower, carrots, mushrooms, celery, onion, and garlic. Cook, stirring occasionally, until the vegetables are crisp-tender and fragrant, 8-10 minutes. Remove from heat and set aside to cool for 10-15 minutes.

Combine the pumpkin seeds, hemp seeds, flaxseed, cumin, sea salt, and pepper in a food processor fitted with the steel blade. Process until finely ground, about 25 seconds.

Add the partially cooled vegetables. Pulse for 5 one-second pulses. Scrape down the sides of the bowl with a rubber spatula. Pulse for 5 one-second pulses again. Scrape down the sides of the bowl with a rubber spatula. Add the egg (or flax egg) and process just until combined. The mixture should be thick and moist. You still want to see some vegetable specks in the mixture. Do not process to a paste.

Divide the mixture into 6 equal portions and form patties about 1/2-inch thick. (Don't worry if the burgers are pretty moist at this point. You should be able to handle the mixture easily, but it will be somewhat wet.) Place the patties on a parchment lined baking sheet. Freeze or refrigerate the burgers while you preheat the oven to 400ºF.

When the oven is preheated, place the pan in the oven and bake the burgers for 15 minutes. Remove from the oven, carefully flip the burgers over, and continue baking for 15 minutes. Allow to rest for 5 minutes before serving. Enjoy with desired toppings.

For egg-free: Whisk together 1 tablespoon of ground flaxseed with 3 tablespoons of hot water. Allow to set for 5 minutes. Use in place of the egg.

Yield: Makes 6

Posted by Amanda Sanders at 1:12 PM
Share |

Do you have a favorite recipe using Doc's Modified Food Plan?  Share it here and encourage other Stone Family members!