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Hemp Mushroom Burgers


Hemp Mushroom Burgers

These are really tasty, but not the same texture as a burger. They make a better open faced sandwich. Flavor is on point though!
Prep Time 10 minutes
Cook Time 30 minutes


  • 1 Large Sauté Pan


  • 3 tbsp Freshly Ground Flax
  • 3 tbsp Water
  • 1 ea Onion Diced
  • 4 cups Mushrooms Diced about 10 oz
  • 2 tsp Dry Thyme
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1/4 cup Dry Sherry or 2 tbsp fresh dill
  • 1 cup Hulled Hemp Seeds
  • 1/2 cup Nutritional Yeast
  • 1/2 cup Hemp Protein Powder
  • 4 tbsp Avocado Oil or Olive Oil (but use lower sauté temp and more time)


  • Mix the flax and water and let sit. Dice the onion and mushrooms. Add 1 tbsp oil to the sauté pan and cook the onions for 3 minutes on high then add the mushrooms, thyme, garlic and salt. Sauté on medium high for 4 minutes covered.
    Hemp Mushroom Burgers
  • Add the sherry and continue to cook uncovered until quite dry. Remove from head and place in a bowl. Add the flax mixture, hulled hemp seeds, nutritional yeast, and hemp protein powder. Mix well.
    Hemp Mushroom Burgers
  • Heat 3 tbsp oil in a large sauté pan, once the oil is glistening, drop the burgers into the pan, at this point the texture is more like batter. Use a spatula to level them into patties.
    Hemp Mushroom Burgers
  • Cook them on medium heat covered for 5 minutes and flip. Then cook on the other side. Serve with salad, avocado, as a taco or on an open faced sandwich.
    Hemp Mushroom Burgers
  • I sprinkled a little Romano on them, which was nice, but not required. They are very tasty.
    Hemp Mushroom Burgers


I put avocado, lettuce, and red sauerkraut that my husband made on these.  The burger was the star.  
And the grain free sourdough bread...  but that's a recipe that I'm working and working on.  It's very close...
Course: Dinner, Lunch
Cuisine: American
Keyword: Hemp, Lectin Free, Mushroom, Vegan, Vegetarian

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