This Is The Yummiest Vegan Burger Ever From ‘Healthy Gourmet’

by The Z Living Editors
  • Total Time: 1 hr 50 mins
  • Cook: 25 Mins
  • Prep: 85 Mins
  • Serves: 16
  • Level: Beginner

Let's face it: Burgers, delicious and beloved as they are, aren't usually the typical choice for for your vegan or plant-based diet. Now we finally have a burger that fits all the plant-based requirements without skipping out on any of the flavor. 

Created by nutritionist Julie Daniluk, host of the Z Living's popular show Healthy Gourmet, and published in her new book, The Hot Detox Plan: Cleanse Your Body and Heal Your Gut with Warming, Anti-Inflammatory Foods (Jan. 2017), it's a burger alternative filled with a surprising array of ingredients (cashews, flax seeds, sweet potatoes among 'em) that's both satisfying and nutritious, and more importantly all those items fit into any plant-based diet. 

Key ingredients are the cashews and hemp hearts, a.k.a shelled hemp seeds, which add flavor and texture, and are excellent sources of magnesium.

Daniluk explains, “These vegan burgers are perfect travel companions that pack up easily. The balance of protein, fiber and ‘superdetox’ nutrients will keep you full for hours.”

So why hemp hearts? As Daniluk explains in the book, "I suggest a lot of hemp hearts in the Hot Detox recipes [because] sources of vegan protein (such as hemp, sunflower, pumpkin, and sesame seeds) have the ability to release satiety hormones faster than fat or carbohydrates and cause you to feel fuller while eating less." An excellent trick, indeed. Check your local health food store for hemp hearts, or purchase them here.

Check out more about Healthy Gourmet here and find out where to watch the show.


  • 1 cup raw cashews
  • 2 cups filtered water, for soaking the cashews
  • 2 tbsp ground flaxseeds (freshly ground if possible)
  • 1⁄4 cup filtered water, for soaking the flaxseeds
  • 1⁄4 cup chopped red onion
  • 1 cup hemp hearts
  • 1⁄2 cup raw sunflower seeds
  • 3 tbsp coconut aminos (or gluten-free Tamari Sauce)
  • 1 tbsp dried basil
  • 1 tsp pink rock or gray sea salt
  • 1 1⁄2 cups kasha (toasted buckwheat groats)
  • 2 cups grated carrots or unpeeled sweet potatoes (using a food processor)
  • Optional Booster: 1⁄2 cup dried cranberries (sweetened with apple juice)


  1. In a small bowl, soak the cashews in 2 cups water for 1 hour. Drain well.
  2. In another bowl, combine the ground flax and 1⁄4 cup water and set aside for about 5 minutes until it gels.
  3. Preheat the oven to 300°F, and line two baking sheets with parchment paper.
  4. Using a food processor, puree the soaked cashews until smooth.
  5. Add the flax and the remaining ingredients, except for the kasha and carrots, and process until well combined. Then add the kasha and carrots, and the dried cranberries if using, and pulse, to avoid overmixing, until the mixture starts to form a ball.
  6. Using your hands, shape the mixture into patties (about 1⁄4 cup each). 
  7. Place the patties on the baking sheet and bake for 25 minutes, flipping halfway through. Makes 16 patties. Will keep for up to 4 days in the fridge or up to 3 months in the freezer.

Recipe Notes: These burgers freeze well. For an easy detox meal, just pop them into the oven or toaster oven and cook until warmed through.

Also on Z Living:

Recipe reprinted with permission by Julie Daniluk RHN and Hay House Publishers /©TheHotDetoxPlan2017. Visit for your free book bonuses. Connect with Julie on Facebook at Julie Daniluk and on Twitter @juliedaniluk

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