Quinoa-Amaranth Burger with Miso sauce

I got inspired for this recipe by the lovely Abby who runs the blog “Welcome to Abby’s Kitchen” – it’s amazing, please go have a look at her beautiful collection of innovative and healthy recipes! She had posted a recipe for Amaranth, Red Lentils & Chia seeds patties and I came across it. At that moment, I have never eaten Amaranth in my life before! I asked Abby about it and she gave me some great information about the health benefits of amaranth (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 few days later, I went to buy my first pack of amaranth grains! They reminded my 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 to make some healthy vegetarian burgers!

This dish contains following Superfoods:

  • Quinoa
  • Amaranth
  • Tomato
  • Spinach

Ingredients (f0r about 3 burger patties, 3 portions)

  • Cooked amaranth: 1/2 cup amaranth cooked in 1 1/2 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)
  • Scallions, cut into thin slices
  • A handful of green peas
  • 1 flax egg (flax egg = 1 tbsp ground flax seeds mixed with 3 tbsp water) or normal egg for non-vegan version
  • 1 – 2 tomatoes
  • A handful of fresh spinach
  • Olive oil for frying
  • 6 portobello mushrooms (this will be your “burger bread”)
  • Miso sauce: 2 tbsp miso paste, 2 tbsp agave (or honey for non-vegans), 1 tbsp mustard, 1 tbsp rice vinegar)

Quinoa-Amaranth-burger-ingredients-ws

Preparation

  • In a bowl, mix the cooked amaranth, the quinoa flakes, the scallions, the peas and the flax 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 tbsp olive oil, fry on each side 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 (in the picture I took, they are raw, as I thought I’d eat them raw, but I did not like the mushrooms raw, so I sautéed them very briefly after taking the pictures – tasted much better – I would definitely recommend to sauté them!)
  • Prepare the burger: put one portobello mushroom on a plate, now add the burger patty, then add some spinach, a few slices of tomato, put some sauce over it, cover with another portobello mushroom
  • Enjoy!! 😉

Quinoa-Amaranth-burger-dough-ws Quinoa-Amaranth-burger-patties-ws Quinoa-Amaranth-Burger-1-ws

Quinoa-Amaranth-Burger-2-ws Quinoa-Amaranth-Burger-3-ws

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 😉

Comments

  1. laurasmess says

    This is a simply brilliant idea! I love the idea of the mushroom bun, much more nutrients than plain bread. I will definitely try this and see if it passes the ‘husband test’! xx

    • superfoodista says

      Yes, aren’t these portobellos just great! love them too 😉 Cool, let me know if you try it and how you liked it. I loved the amaranth too and it’s a really great superfood!

    • superfoodista says

      Dear Fae!! Thank you so much for the kind comment!! 😉
      I quickly sautéd the mushroom on both sides in some olive oil, it got soft, but not completely cooked – very good that way 😉
      Thanks so much again for stopping by, hugs, Sylvia

  2. Abby's Kitchen says

    Wow those quinoa amaranth burgers sound and look amazing! This is truly a superfood burger. I love how you used the portobello mushrooms as buns. I have to make these soon. Oh, and thank you so much for mentioning my kitchen. You’re awesome!

    • superfoodista says

      Thank you so much Abby!! Yes, they are a perfect, healthy bun 😉 But I would really recommend to sauté them briefly, unless you like mushrooms raw, I found out I don’t so much 😉 And of course, you were the inspiration for these amazing burgers!! I simply love amaranth – such a great new discovery 😉 thanks for stopping by!

    • superfoodista says

      Thank you so much Dimple! 😉 Yes, please let me know how you like it! This is also a low-carb option 😉 I really do recommend to cook/ sauté the portobello mushroom though, I am not such a fan of raw mushroom 😉 thanks so much for stopping by today my friend! hugs, Sylvia

Trackbacks

  1. […] Abby, from the blog Welcome to Abby’s Kitchen: Abby’s blog is about real food and making sure we eat what our body really deserves – she states this also the headline of her blog “let food be thy medicine and medicine be thy food” – a saying I could not agree with more! Like her, I also believe in the importance of eating the right food to make ourselves feel good. Abby has inspired me for so many great recipes and encouraged me try new superfoods, amaranth for example! (I wrote about this in an earlier post) […]

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