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
  1. Cook rice in advance so it has time to cool.
  2. Mix flax and water in small bowl, set aside while mixing everything else to give it a few minutes.
  3. Mix all other ingredients. (Rice should be cooled.)
  4. Mix in flax, which should be quite gooey by now.
  5. Blend well.
  6. Chill for at least 15 minutes. This really important.
  7. Form into patties then cook in a skillet.
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.