I guess I could call these Edamaranth burgers – but then you wouldn’t know what I was banging on about. This was my second attempt at making burgers with amaranth – my first attempt at was a bit of a disaster.
I outlined some of the nutritional benefits of amaranth before, but a quick recap:
- Amaranth is a seed, but can be used as a ‘grain’ in recipes
- Amaranth contains more protein than any other gluten-free grains, including lysine, ‘albumins’ and ‘globulins’ which are easier to digest than wheat proteins
- Amaranth contains more iron, magnesium and fibre than other gluten-free grains
- Amaranth is second only to teff in calcium content
- Amaranth contains Vitamin E in similar amounts to olive oil
I have a bag of amaranth open, so I thought I would give it another go. I refuse to be beaten by a recipe.
I wanted to keep them simple, natural and healthy.
- I could have added egg to bind, BUT I wanted them vegan
- I could have added flax seed to bind, BUT I wanted them low fat
- I could have added breadcrumbs to make them stick together, BUT I wanted them gluten free
- Overall, I wanted the flavours to shine through
They were lovely and crunchy having been cooked in the oven but didn’t hold together very well, and crumbled a bit on serving.
According to calculations from MyFitnessPal nutrition for two large patties:
Edamame Amaranth burgers
- 20g amaranth
- 20g yellow split peas
- 50g edamame beans
- dash tamari sauce
- Simply cook the amaranth, split peas and edamame beans according to pack instructions. I put the amaranth and split peas in my slow cooker on med-high for 1 hour. Cook the edamame beans separately.
- Preheat oven to 200C and prepare a baking sheet.
- Place all the ingredients in a food processor and pulse until textured, but starting to stick together.
- Form into two patties, and put in the oven until cooked, 20-30 mins. They will go brown and crunchy on the outside.