Serves 4.
To make garlic hemp aioli, check out the following: https://www.newhemisphere.co.nz/recipe/garlic-hemp-aioli/
Inspired by: http://www.paleopantry.org/gluten-free-beef-burgers/ and https://minimalistbaker.com/balsamic-portobello-burgers-with-caramelized-onions-garlic-aioli/
Hemp Beef Hamburgers
For that ultimate Burger Night!
- 1/2 onion, finely chopped
- 2 tbsp omeganz™ Olive Oil
- 700 g premium beef mince
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp Dijon mustard
- 1 tsp sea salt
- 1 tsp ground black pepper
- 2 tbsp new hemisphere™ Hemp Seed Hulled
Fillings
- 4 hamburger buns
- 2 tomatoes, sliced
- lettuce of your choice
- 4 tbsp garlic hemp aioli
- caramelized onions
- 4 cheese slices
- 4 tbsp tomato sauce
- Sauté the onion in half the omeganz™ Olive Oil for a couple of minutes until transparent. Leave to cool.
- Place the rest of the ingredients in a large mixing bowl then add the cooked onion. Combine well using clean hands.
- Divide mixture into four portions and shape into patties. Place on a large plate and refrigerate for 30 minutes.
- Preheat oven on Grill function. Line oven tray with non-stick baking paper. Grill hamburgers buns and keep warm in the warmer draw of the oven whilst you cook the patties.
- Heat the rest of the oil in a large fry pan on a medium-high heat and panfry patties, cooking approximately 4 minutes each side for a rare burger and 7 minutes each side for a pattie more well done. Do not press down on the patties as they will loss moisture and hence be dry in texture.
- Finish off in the oven (Fan Bake 180°C) for 3-5 minutes if needed.
- Build your hamburger with the fillings listed above or those of your own choice.
- ENJOY!