Hemp Burgers

By vdub

Ingredients

• 1/2 c. ground flax (buy it ground, or put it in the coffee grinder)
• 1/2 c. water (room temperature is best)
• 2.5 cups cooked rice (I use Basmati, but it could be any type.
• 2/3 of a large pouch (227 grams) Ruth's SoftHemp (approximately 1 cup)
• 2 cups frozen mixed veggies (this is where we really cut corners! - die-hards are welcome to cut up carrots into very small pieces and throw in some corn and peas)
• 1/2 small onion, finely chopped
• 1/2 c. flour (I like buckwheat, but have also successfully used chick pea)
• 1/4 c. oil (I use sunflower, but any GMO-free oil that can withstand heat is good.
• Do not use hemp or flax oill in this recipe)
• 3 tblsp. chopped garlic
• 2 tblsp. tomato paste (ketchup will work in a pinch)
• 1 tblsp. dijon mustard
• 1 tblsp. salt
• 1 tsp. pepper

Preparation

Step 1

Cook rice in advance so it has time to cool.
Mix flax and water in small bowl - set aside while mixing everything else - do this first, it needs a few minutes.
Mix all other ingredients.(rice should be cooled)
Mix in flax which should be quite gooey by now.
Blend well.
Chill for at least 15 minutes. This is really important.
Form into patties. Cook in skillet.
These burgers will freeze well and hold together on a BBQ.Experiment with spicing and different types of flour. I often substitute 2 tablespoons of the flour with nutritional yeast, but many people don't have that in their kitchens. The burgers are vegan, soy-free and can be gluten-free depending on the flour used.