Mighty Hemp Burger image

Mighty Hemp Burger

Servings: 8 Prep Time: 25 mins Cook Time: 45 mins


Hemp Crusted Tofu Patty:


500 g organic extra firm tofu (pressed between two tea towels to remove any excess water)

Buttermilk Wash:

250 ml coconut milk
1 tbsp apple cider vinegar
1 tbsp sriracha
1 tsp Himalayan pink salt


65 g almond four
45 g coconut flour
25 g golden flax meal
1 tbsp garlic powder
1 tsp smoked paprika
1 tsp Himalayan pink salt


55 g activated walnuts
55 g activated sunflowerseeds
20 g pine nuts
20 g hemp seeds


1/2 cup carrot grated
1/2 cup red cabbage shredded
1 cup kale stemmed and shredded
1 tbsp vegan mayonnaise
1 tbsp hemp oil
1 tsp mustard

Sriracha Mayo:

8 tbsp vegan mayonnaise
1 tbsp sriracha

Other Burger Bits:

2 large tomatoes sliced
8 small cos lettuce leaves washed and dried
8 gluten-free burger buns


1. Preheat the oven at 200 degrees Celsius and line a baking tray with baking paper.

2. Slice tofu into 8 uniform patties.

3. Coat all pieces in the Flour mixture, then dip in the Buttermilk mixture and finally coat with the Crumb mixture.

4. Place in a single layer on your pre-lined baking tray and bake for 45 minutes or until golden.

5. Flip patties over after about 30 minutes to get a golden crust on each side.

6. While your patty is baking, mix all ingredients for the kaleslaw together in a medium bowl and set aside.

7. Once your patties are done, allow them to cool at room temperature until safe to touch.

8. To assemble your burger, place 1 tbsp of sriracha mayo onto your bottom burger bun. Top with a cos lettuce leaf, slice tomato, tofu patty, kaleslaw and finish with the top half of the burger bun. Enjoy!