Black Bean Amaranth Burgers

So, I love the concept of amaranth, but haven’t found a way to prepare it as a side (like rice or quinoa) that I like.  So, these are perfect!

IMG_0570

  • 1/2 cup amaranth, rinsed
  • 1 cup veggie broth
  • 1/2 cup water
  • 1/4 tsp paprika
  • 1/4 tsp thyme
  • 2 cans black beans, drained
  • 1 red pepper, diced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp dried parsley
  • if beans are unsalted: 1/2 tsp salt
  • 1/2 – 3/4 cup flour of your choice (I used spelt); breadcrumbs would work, too!
  • 1/2 cup coconut milk (I made my own by processing 1/4 cup shredded unsweetened coconut with 1/2 cup water and then straining using a paint strainer bag or nut bag)
  • 1/4 cup roasted red pepper

Cook amaranth in veggie broth and water with paprika and thyme.  Simmer until done and all water is absorbed.

In a mixing bowl combine all ingredients in first group with the cooked amaranth.  Use a masher to smush the beans up.  Add flour as need to make a thick batter.  It will be very wet and not as dry as most veggie burger mixtures.  Preheat oven to 400.  Prepare a baking sheet with parchment and a light spray of oil.  Form patties and place on baking sheet.  Bake about 20 – 25 minutes on each side, flipping carefully.

While they are baking, use a blender to prepare the sauce with the coconut milk and roasted red pepper, pureed until smooth.

Serve burgers with sauce on top.  Yum.

Modified from this recipe as inspiration.

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