HEMP PROTEIN, PEA & CANNELLINI BEAN BURGERS
vegan | makes 6
Recipe provided by Hemple
The talented Great Australian Bake Off Winner, Sian Redgrave brings you the best vegan burger you’ve ever eaten (yep, we went there!). High protein, green with a triple serve of veggies.
400g tin cannellini beans
400g frozen peas, thawed
1 brown onion
1/2 bunch coriander (around a cup, roughly chopped)
100g wholemeal flour, plus extra for dusting
1/2 tsp ground cumin
1/2 tsp chilli flakes
1 tsp lemon zest
3 tablespoons Hemple High Fibre Hemp Seed Protein
1/4 sunflower seeds
Salt and pepper
3 tablespoons olive oil
1. In a food processor, blitz the onion, and coriander until finely chopped. Add in the peas, beans, Hemple, cumin, chilli, lemon, sunflower seeds, salt and pepper. Process until really well combined. Add in the flour and pulse until the mixture is firm.
2. Shape into 6 patties, using wet hands is the easiest way to get them uniform without the mixture sticking to you. Lightly roll in a little extra flour.
3. In a heavy based frying pan, heat the oil. Cook the parties in two batches, on each side for around 4 minutes or until golden and crispy. *once you have flipped the patties, it’s a great time to pop a slice of cheese on top and let it melt from the heat of the pan!
4. Gather all your favourite burger fillings and build your ultimate burger! We toasted our buns first to stop the bread from going soggy!