This is a pan-fried veggie burger made from cooked amaranth and quinoa flakes, bound with flax egg and loaded with scallions and peas. It comes together in 30 minutes and uses ingredients you can keep in the pantry. If you want a plant-based burger that actually holds its shape in the pan, this one delivers.
Before you start
The one thing that determines whether these patties survive the flip is how well the amaranth is cooked and cooled. Cook it until all the water is absorbed and the grains are fully tender — wet amaranth means a patty that falls apart. Let it cool for at least 5 minutes before mixing, because warm amaranth softens the quinoa flakes instead of letting them act as a binder. The flax egg does real work here: mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it gels before adding it to the bowl. Skip pre-soaking the flax in the mixing bowl with everything else already in it — the gel needs to form on its own first or it won’t bind properly.
Make-ahead notes
Formed raw patties keep in the fridge for up to 24 hours — stack them with a small square of parchment between each one so they don’t stick. They also freeze well: lay them flat on a baking sheet until solid, then transfer to a zip bag for up to 6 weeks. Cook from frozen in the same olive oil over medium-low heat, adding about 3 extra minutes per side. Cooked patties reheat best in a dry skillet over medium heat for 2–3 minutes per side; the microwave works but you lose the crust.
What can go wrong
- Patties crumble when you flip them: The mix is too wet or the crust hasn’t fully set. Wait until you see a clearly browned edge before attempting the flip — if the patty resists, give it another 60 seconds.
- Greasy, soggy bottom: The oil was too hot at the start and the outside sealed before the inside cooked through, then the patty sat in pooling oil. Use medium heat and don’t add more oil mid-cook.
- Bland flavor all the way through: Amaranth and quinoa flakes are neutral on their own. Season the mix with salt and black pepper before forming patties — seasoning the outside only doesn’t penetrate a dense grain patty.
- Peas burst and make the mix watery: Frozen peas added straight from the bag release water as they thaw in the mix. Use fresh or thawed-and-patted-dry peas, or the extra moisture will weaken the bind.
- Spinach makes the bun soggy: Sautéed spinach holds a lot of water. Press it briefly between two paper towels before assembling — takes five seconds and keeps the bun from turning to mush.
Quinoa-Amaranth Veggie Burgers (Pan-Fried, 30 Min)
Equipment
- Medium saucepan with lid
- Large mixing bowl
- 10-inch non-stick skillet
- Spatula (flat, thin-edged for flipping)
- Measuring cups and spoons
- Baking sheet (for freezing patties)
Ingredients
- ½ cup dry amaranth 100g, cooked in 1 1/2 cups / 360ml water
- 1 cup quinoa flakes 102g
- 2 stalks scallions thinly sliced
- ¼ cup green peas 40g, fresh or frozen, thawed
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes to gel
- 1-2 medium tomatoes about 150–300g, sliced
- 1 cup fresh spinach leaves 30g
- 2 tablespoons olive oil 30ml, for frying
- 3 whole burger buns vegan if desired
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Cook 1/2 cup amaranth in 1 1/2 cups water in a covered saucepan over medium heat for 20 minutes until all water is absorbed and grains are fully tender. Let cool for 5 minutes. Meanwhile, stir together 1 tablespoon ground flaxseed and 3 tablespoons water in a small bowl; let sit for 5 minutes until gelled. In a large mixing bowl, combine the cooled amaranth, quinoa flakes, sliced scallions, green peas, flax egg, and a pinch of salt and pepper. Mix until evenly combined.1/2 cup dry amaranth, 1 cup quinoa flakes, 2 stalks scallions, 1/4 cup green peas, 1 tablespoon ground flaxseed, 1 pinch salt
- Divide the mixture into 3 equal portions and shape into patties about 3/4 inch (2cm) thick. If time allows, refrigerate the patties on a plate for 15–20 minutes — chilling firms them and makes flipping easier.
- Heat 2 tablespoons olive oil in a non-stick skillet over medium heat until the oil shimmers. Carefully place the patties in the pan and cook for 5 minutes per side, undisturbed, until a golden-brown crust forms. Flip gently with a thin spatula.2 tablespoons olive oil
- In the same skillet, add the spinach leaves and sauté for 30–60 seconds over medium heat, tossing until just wilted. Season with a pinch of salt.1 cup fresh spinach leaves, 1 pinch salt
- Cut the tomatoes into thin slices.1-2 medium tomatoes
- Toast the burger buns lightly if desired. Place a patty on each bun, top with wilted spinach and fresh tomato slices, and add your favourite condiments. Serve immediately.3 whole burger buns
Notes
Nutrition
FAQ
Can I use whole quinoa instead of quinoa flakes?
No — whole cooked quinoa won’t bind the patty the same way. Quinoa flakes absorb moisture from the amaranth and act more like a binder; whole quinoa stays separate and the patty will be crumbly.
Do I have to use a flax egg, or can I use a regular egg?
A regular egg will work as a binder, but it makes the interior of the patty noticeably softer and slightly rubbery — stick with the flax egg for a firmer texture. If you’re not keeping it vegan, one small egg is fine in a pinch.
How do I know when the amaranth is properly cooked?
All the water should be absorbed and the grains should look slightly translucent with a porridge-like consistency. If there’s still standing water in the pot, keep it on low heat uncovered for another 2–3 minutes.
Can I bake these instead of frying them?
Yes — bake at 400°F on a lightly oiled baking sheet for about 20 minutes, flipping once at the halfway point. The crust won’t be as crisp as pan-fried, but the patties hold together well and you get a drier, firmer result.
The recipe makes 3 patties — can I scale it up easily?
Yes, the recipe scales in a straightforward 1:1 ratio. The only thing to watch is pan crowding — fry in batches rather than squeezing extra patties in, or they’ll steam instead of crust.
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