Ruth’s Hemp Burgers|
Makes about 12 medium-size patties.
- ½ cup ground flax (buy it ground, or put it in the coffee grinder)
- ½ cup water (room temperature is best)
- 2 ½ cups cooked rice (I use Basmati, but any kind works)
- 1 cup Ruth’s SoftHemp™
- 2 cups frozen mixed vegetables (or chop cooked carrots into very small pieces and add corn and peas)
- ½ small onion, finely chopped
- ½ cup flour (I like buckwheat, but have also successfully used chick pea)
- ¼ cup oil (I use sunflower, but any GMO-free oil than can withstand heat is good. Do not use hemp or flax oil in this recipe.)
- 3 tablespoons chopped garlic
- 2 tablespoons tomato paste (ketchup will work in a pinch)
- 2 tablespoons Dijon mustard
- 1 tablespoon salt
- 1 teaspoon pepper
These burgers will freeze well and hold together on a BBQ. Experiment with spices and different types of flour. I often substitute 2 tablespoons 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.
- Cook rice in advance so it has time to cool.
- Mix flax and water in small bowl, set aside while mixing everything else to give it 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 really important.
- Form into patties then cook in a skillet.