Add the hemp seeds, chickpeas, hemp protein, cumin seeds, garlic, onion, coriander powder salt, and pepper to a bowl, and with a masher, mash to a paste.
Divide the mixture into 4, and using wet hands shape the mixture into 4 patties, place on a baking tray lined with baking paper, and lightly oiled.
Heat 40ml of vegetable oil in a large, non-stick frying pan, on medium-high heat. When the oil is hot, gently place the hemp burgers in the pan and press lightly with a spatula. Cook on each side for 5 to 10 minutes, turn with care and repeat for an extra 5 minutes until nicely golden on either side.
Prepare garnish sliced tomato, lettuce leaves and onion.
Slice the buns in half and spread the insides of the rolls with your favorite vegan butter. Remove the burgers from the pan and place the buttered buns down to toast for a minute while the burgers rest.
Once toasted, layer the buns with your favourite sauce, plant-based mayo, the hemp seed patty, onion, lettuce, tomato, and of course, your bun tops!
