Satisfying Quinoa-Amaranth Burger With Miso Sauce. I got inspired by this veggie burger recipe by the lovely Abby, who runs a burger joint– it’s amazing because of her innovative and healthy recipes! She had made a recipe for Amaranth, Red Lentils And Chia seeds patties, and I came across it.
At that moment, I had never eaten an Amaranth burger in my life before! I asked Abby about it, and she gave me some great information about the health benefits of amaranth (a good source of magnesium, calcium, iron, fiber, polyunsaturated fatty acids, vitamin E, protein and the amino acid lysine) – which got me really interested about this new superfood and a few days later.
I went to buy my first pack of amaranth grains! They reminded me of “mini quinoa grains”, actually. The cooking method is very similar too, but depending on the consistency you want, you add more or less water. I cooked them with quite a lot of water, as I wanted to get them sticky in order to make some healthy Quinoa-Amaranth Burger vegetarian burgers!
Satisfying Quinoa-Amaranth Burger With Miso Sauce
For The Patties:
- ½ cup amaranth cooked in 1½ cups of water – the consistency of the amaranth should be somewhat “slimy”
- 1 cup Quinoa flakes (these will help hold your patties together, besides the (flax) egg)
- 4 stalks scallions cut into thin slices
- 1 handful green peas
- 1 medium egg or 1 flax egg (flax egg = 1 tbsp ground flax seeds mixed with 3 tbsp water)
- 2 medium tomatoes
- 1 handful fresh spinach
- 2 tablespoons olive oil for frying
- 6 medium portobello mushrooms (this will be your “burger bread”)
For The Miso Sauce:
- 2 tablespoons miso paste
- 2 tablespoons honey
- 1 tablespoon mustard
- 1 tablespoon rice vinegar
- In a bowl, mix the cooked amaranth, the quinoa flakes, the scallions, the peas and the egg.
- Form patties – if you have time, chill them in the fridge a bit. It will help to make them more “stable” to fry; if you don’t have time, no problem, you just need to be more careful when you flip them over.
- Fry the patties in about 2 tablespoons of olive oil, fry on each side for about 5 minutes, medium heat, until you get a nice, brown and crunchy crust.
- Also, sauté the spinach leaves very briefly.
- Cut the tomatoes into thin slices.
- Mix all the ingredients for the miso sauce.
- Saute the portobello mushrooms very briefly as well.
- Prepare the burger: put one portobello mushroom on a plate, now add the burger patty, then add some spinach, and a few slices of tomato, put some sauce over it, and cover with another portobello mushroom.