6mediumportobello mushrooms(this will be your “burger bread”)
For The Miso Sauce:
2tablespoonsmiso paste
2tablespoonshoney
1tablespoonmustard
1tablespoonrice vinegar
Instructions
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.
Enjoy!!
Notes
By the way, you can add any other ingredients you love to this burger, such as pickles, onions, etc. There is no limit to your fantasy and preferences.