High Protein Mushroom Hemp Burger

Name: High Protein Mushroom Hemp Burger
Cook time: 45
Ingredients: 1/2 Tbsp Avocado Oil; 1 small Red Onion; 1 cup Brown Rice; 8 oz Cremini Mushrooms; 2 Tbsp Coconut Aminos; 1 Tbsp Ginger; 1 Tbsp Ground Flax; 2 Tbsp Water; 2 large Garlic Cloves; 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

Recipe by Megan Horsley

Ingredients

Cook Time

45m

Prep Time

Ingredients

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.

Instructions

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
PREHEAT: oven to 375F. Line a baking sheet with parchment paper.
3
PULSE: the almonds in a food processor until they resemble a small crumble.
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
SCOOP: the mixture out with a ½ cup measuring cup. Form into patties and place on the baking sheet.
6
BAKE: for 15 minutes, flip the patties, and bake for another 15 minutes.
7
MIX: the sambal olek and vegan mayo together to make the chili aioli while the patties are cooking.
8
SERVE: the patties with a dollop of the chili aioli in a lettuce wrap or on burger buns.

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