Matthew McConaughey said “the man who invented the hamburger was smart. The man who invented the cheese burger was a genius.” But he was missing on something— something really important, something that doesn’t deserve to be missed!
Little did he know— the man who invented hemp burger was a legend. Sorry, I’m not paid to say this. But it is absolutely right at so many levels!
Hemp burger >>> Hamburger any effing day! Don’t trust me? Great! You don’t have to trust my words. The benefits of a royal genius hemp burger will knock your door the moment you eat it.
But to clear things up, we will tell you why hemp burger is better than ham or cheese burger. Not one but three good reasons!
- The dude is rich in proteins. You won’t believe it. Very… very… high proteins! Good enough to keep you flying. Usually, burgers have calories, fats, and excessive sodium— but the presence of organic hemp keeps you healthy and balances your appetite.
- The guy is also rich in cbd— the already known therapeutic chemical. You must already be aware of cannabidiol. The weed’s component has caught many eyeballs recently because of its calming and de-stressing properties. So next time when you’re eating weed burgers, you’re finding yourself in calm and soothing conditions.
- Hamburgers lead to obesity. Wa…wa…wait! I’m not saying this. Researchers do. So what? Do you stop eating burgers? Nah! Why eliminate the favourite junk when hemp burgers are healthy alternatives? The organic burger will boost your metabolism while reducing appetite.
Got enough reasons to cook hemp burgers? Don’t worry! This hemp burger recipe will be a beautiful combination of taste and texture, sweet and salty with a hint of crunch.
Spinning the classic cheese burger with hemp cheese burger
The best thing about a hemp cheese burger is: you are going to love it. The second best thing about it is: it is easy. The third best thing is: it’s completely DIY. Even the butter that we are going to use. No. Not the usual butter! We are using cannabutter for our weed cheese burger.
Here’s the catch: you might not find cannabutter in regular store shelves. The only option left with us is to make it ourselves. So let’s start our recipe with making cannabutter.
Preparing the ingredient: making cannabutter for weed burger
It’s one of the pre-requisites of making a cannabis burger. Here’s what you need to do to make it.
- Grind your favorite cannabis strain. Use a hand grinder to make it fine. The idea is to burn the weed before we mix it with the butter.
- The most crucial step: decarboxylate the minced buds. Place the bud on a tray and heat them at 245-degree Fahrenheit. Please use parchment paper to prevent buds from sticking. You don’t want to be wasting any weed; it’s gold, you see. Continue the process for 40 to 45 minutes. Shake the tray gently every 15 mins to ensure the surface areas of buds are exposed to heat.
- Mix 1 cup of water and 1 cup of butter in a pot and simmer the mixture. We are melting butter with the support of water. You might feel tempted to heat it without water. Well, you can! But chances are you’ll be burning it. Water prevents the butter from scorching.
- Once the butter has started to melt, add the finely-minced decarboxylated cannabis in it.
- Important step: Heat the mixture for 2 to 3 hours. Yes! 2 to 3 hours at low heat. Give a gentle stir occasionally. Simmer it around 160 to 200-degree Fahrenheit. Ensure that the mixture never gets rolling boiled.
- Strain the mixture using cheesecloth. Make a pouch of cheesecloth and press it to extract the remaining juice. Please don’t press it very hard. We don’t want the bigger molecules of weed bud in our cannabutter.
- Finally, our cannabutter is ready!
In case you didn’t know what decarboxylation is
A raw weed is as good as a dead weed. No matter how much you eat, you’ll show no signs of high. You must be thinking why to take all the troubles with heating and simmering and straining when you can chomp it up directly.
Well! That attitude is not going to work with raw weed! Because raw weed doesn’t give you high. It’s decarboxylation that makes cannabis what it is best known for, i.e., highness.
You might not be aware of it, but you’ve had enough opportunities in the past to decarboxylate your weed. Not just opportunities, I’m sure you have done it too. Don’t overthink it! Every time you burn your weed while smoking, you’re decarboxylating the weed buds. It is the reason why you feel high without intentionally burning the bud.
Smoking is not the only way to take weed. Recipes and supplements have radically entered as people’s choice. It is why we decarboxylate cannabis before going for any weed recipe, not just weed burger.
How to make weed burger— hemp burger recipe guide
We have sung the national anthem (cannabutter and decarboxylation)… Now it’s time for action. So fasten your seatbelts folks! McDonald’s and Burger King are going home with your personalised hemp cheese burger.
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound minced beef
- 1/2 cup fine bread crumbs (4 Oz)
- One egg
- Four slices cheddar cheese
- Four tablespoon mustard
- Four tablespoon ketchup
- One cup lettuce (shredded)
- Four slices of red onion
- Four slices of tomato
- Four burger buns
- 1/2 cup cannabis butter (4 Oz)
- Outdoor grill
- A medium-sized bowl
Step #1: We’ll begin with heating the outdoor grill.
*We have to maintain the temperature around 450-degree Fahrenheit. Now you’d ask how do you measure it when you have a traditional grill. Well, put your hands over the grates. No no! Not over it. We’re kidding. Just an inch above it. If you can’t resist the head for even a second, you’re headed into the right direction.*
Step #2: We’re working on patty now. Take the bowl and mix egg, salt, and pepper.
*You must be aware why we add eggs in a burger’s patty. Well, the egg binds the meat and all other ingredients together. If you are sceptical about eggs or don’t want to use them, we have another way to deal with it. We’ll discuss it in the next step.*
Step #3: Place the ground beef and sprinkle the breadcrumbs in the mixture.
*Discussing the last point. If you don’t want to use eggs as binders, use ground beef and breadcrumbs at 80-20 ratio. Beef already has a higher fat content. So if you are bothered that meat will fall apart, it won’t. Fat is a natural binder, and the higher beef content will save it from falling.*
*And again, adding breadcrumbs is a choice. We are adding it for texture. So adding it will depend on your textural decision. Not using it will make your meat rubbery and stretchable. And using it will hold moisture that will result in a softer patty.*
Step #4: Whisk the mixture with a fork. For better blending, use your hands. Make four patties out of it.
*Making patties also needs science. For the best burgers, the thickness of your patties should be ¾ of an inch. I’m talking about the thickness of the external edges. Make sure the centre of your patty is ½ inch thick. We’re making this dimple at the centre because when we fry them, the patties will shrink and flatten up as they cook. Hence your patties will be flat and even.*
Step #5: Place your patties on the barbeque grill. Heat each side for 6 to 8 minutes.
*You can use any meat for the hemp cheese burger. But honestly, nothing gives us more heating options than beef. Based on your preferences, you can decide how long you want to cook the patty. Here’s a preferential list:
- Medium-rare cooking: Heat one side for three minutes. Flip it over—Grill the other side for four minutes.
- Medium cooking: Heat one side for three minutes. Flip it over—Grill the other side for five minutes.
- Medium-well cooking: Heat one side for three minutes. Flip it over—Grill the other side for six minutes.
- Well done cooking: Heat one side for three minutes. Flip it over—Grill the other side for seven minutes.
Step #6: Whichever cooking you’re choosing, add cheddar cheese over the patties and let them melt over.
*Cheddar cheese is firm and hard. You can use both aged or mild cheddar cheese. If you have aged cheese, you may feel a bit tangy and bold taste. But soft cheddar cheese will feel meltier and sharp.*
Step #7: Put the sesame buns on the barbecue. Heat them until they’re crispy.
*Cooking it for 1 minute, each side shall do the job. You also don’t want it too crunchy. Take everything off the grill when it looks charred.*
Step #8: Here comes our favorite step. When the bun is hot, gently slather one tablespoon of cannabis butter on either side of the bread.
*Try to distribute our cannabutter evenly. You want to be enjoying the cannabis hits for each corner of the burger. Don’t you?*
Step #9: Assemble and stack patty, tomato, onion, lettuce, mustard, & ketchup. Adjust them between the buns.
*Hold on, hold on, hold on! Again, cooking is science. You aren’t stacking things as you want. We have to follow an order here. Put lettuce before putting the beef patty and the slice of tomato. Why? Because lettuce leaf is the barrier between the bun and juicy meat and tomato. Usually, these juicy stacks release juices and make buns soggy. Don’t kill the crunchiness of your bun because of mindless stacking.*
Step #10: Bon Appetit! Our hemp cheese burger is ready to be burst in our mouths.
*Just a little trick. If you don’t want to waste a gram of your weed burger, grab your bun up-side-down. Try it out. Your eating table will look much cleaner when you leave.*
Please, don’t lose your patience. Wait for cannabis to react.
Cannabis is like any drug— it may work on you now, and it may work on your friend an hour later. We don’t have a fixed onset time. Plus different bodies show different reactions to the same amount of weed.
So you might want to spread more cannabutter to have the quicker effect or when it doesn’t show any effect. I mean, it’s natural to get impatient with this herb! We all want to have those psychotropic, euphoric rides. But if you’ve waited so long to cook, let the fraction of patience pass to its effect.
Though you’ll not overdose cbd cannabis burger, if you are having a full-spectrum cannabutter inclusive of thc— then holding your horses is the right way to go about your burger chomping session.
If there isn’t any action on you, consider applying a bit more butter. Go slowly and make it to the top.
We expect you to use cannabis carefully.
It’s not easy to work around cannabis, mainly when a lot of stigmas centre around it. On that note, you should be using it carefully while cooking the weed recipe. Why am I asking you to be careful? Well, here’s the top reason.
“The laws around cannabis are vague.”
Yes. No matter how much you read about the legalities of cannabis, you’ll always feel short and probably find yourself ending up in jail. Can’t do much about it. Such are the laws. Hemp is legal at the federal level, but not necessarily at the state level.
So if you’re trying marijuana burger recipe in broad daylight, or even at dark hours— the chances are that you’d end up behind the bars if you don’t fall in the legal zone. It’s your responsibility to abide by the laws.
Your fate lies in choosing between cbd weed burger and thc weed burger. The cannabis bud that has thc less than 0.03% thc is mostly allowed in multiple states. But anything beyond that is a felony.
The conclusive argument— cramming down the best burger of your life.
Now you know how to become a legend. Don’t you? We hope to put food for thought for Matthew. Instead, burger for thought!
Don’t shy away from experimenting with different ideas. Afterall, burgers were the results of experiments. You can increase or decrease the amount of cannabutter depending on how your body tolerates. Maybe, you might not know the first time, but you’ll get to know it from thereon.
Lastly, let me ask you one quick question— did you clap or yawn reading the recipe? I hope for the best, but constructive criticisms are always welcomed. If I missed something or messed at any point, do let me know about your valuable insight. And yeah, don’t forget to share this piece with your friends and relatives. Why should you have all the fun alone?