Happy Monday before the big gameday!
May I suggest these burgers for the big day. Black beans and amaranth with smoky spices and red bell pepper. Patted up into fat patties and baked. Served on home made multigrain burger buns, with slices of juicy tomato and red onions and topped with Roasted red bell pepper sauce. Of course there needs to be some cilantro too!
The patties are gluten-free, soy-free, corn-free and can be made oil-free. Serve them wih gf buns or without for a gluten-free meal. They have Amaranth toasted and cooked with just enough water, added to black beans, red bell pepper and mashed up with taco spices. The patties are 2 inches, hence the taller looking burgers. You can make larger patties.
Amaranth grain in the patties is this tiny cute grain packed full of high quality protein, calcium, iron, b6, and lot of other nutrients! Black beans are rich in folate, protein, b1. With the beans and all the spices, amaranth adds texture to the patties without adding much of its own taste hence working very well for these burgers. The lightly sweet roasted red pepper sauce and juicy tomatoes work beautifully with the smoky and quite spicy patties.
I added a Print button to the blog(finally). It is on the top of every post with the Pinit button. You can choose to add or remove images and remove text before printing.
Eat me!
I have to figure out a set up for black background pictures in the new house. More windows, means more light from many directions! And not a perfect picture. Le sigh.
More Burgers and Sammishes
Lentil Veggie BBQ Burger with Mango Slaw
Sweet Potato Adzuki Bean Sliders with Dill aioli
Baked Tempeh Fritter patty Burger
Grilled sammish with Buffalo Millet and creamy ranch
Mushroom Frittata Hashbrown Sandwich
Grilled Nacho Cashew Millet Cheese Sandwich with sweet potato and pea pesto
Steps:
Cook the amaranth.
Meanwhile, assemble the rest of the ingredients in a bowl. Add cooked amaranth.
Mix and mash, then add brown rice flour to help make patties.
Press a handfull of the mixture through a 2 inch cookie cutter.
Bake until crisp on the outside.
Top the bun with greens, a juicy tomato slice, patty, a good amount of the red bell pepper dressing, red onion rings and cilantro.
Served.
Smoky Amaranth black Bean Burgers
Ingredients
Patties
- 1/4 cup (48.25 ml) dry amaranth
- 3/4 cup (187.5 ml) water scant
- a genenerous pinch of salt thyme, smoked paprika
- 15 oz (425.24 g) can black beans about 1.5 cups cooked
- 1/2 (0.5 ) red bell pepper finely chopped
- 1 green chili pepper finely chopped (use less or more or omit per spice preference. I liked the added heat from the fresh Serrano peppers)
- 1/2 tsp (0.5 tsp) each of garlic powder salt, smoked paprika, cumin powder, chipotle pepper powder, onion flakes, dried parsley
- 1/2 cup (2 ) + 1 or 2 Tbsp brown rice flour or bread crumbs or regular flour
- 2 tsps (2 tsp) extra virgin olive oil optional
Roasted red pepper cream sauce
- 1/2 cup (113 ml) full fat coconut milk or thin cashew cream
- 1/4 cup (35 g) roasted red peppers loaded
- 1/4 tsp (0.25 tsp) each of salt garlic powder
- 2-3 slices (2 to 3 slices) of pickled Jalapeno optional
- a dash of tabasco chipotle sauce or hot sauce optional
Toppings
- Juicy tomato slices
- Red onion slices/rings
- cilantro leaves
- lettuce or greens
Instructions
Method
- Cook the amaranth: Wash and drain 1/4 cup amaranth. (You can skip the washing and directly cook the grain too). Heat a deep pan at medium, add washed amaranth to the pan and toast for half a minute. Add water, salt, thyme, paprika, mix and cook on medium heat. Reduce heat to medium-low once it starts to boil. Cook for 12-15 minutes or until the grains are tender. Stir once or twice towards the end to avoid sticking.
- Meanwhile make the red pepper sauce: In a blender, blend everything under sauce. Taste and adjust.
- Back to patties: Chop up the red pepper and chili, In a bowl, add black beans, peppers, salt and spices. Add the cooked amaranth and oil and give everything a good mix. Mash a bit to mash the black beans. Taste for spice and salt. Now add the brown rice flour to the mixture to make it less sticky. Add less or more just enough to handle the mixture without it being a sticky mess. Use a cookie cutter and press a good dollop of the mix into and through it to shape the patties on parchment lined baking sheet. Even them out and brush a little oil on top.(optional). I used 2 inch cookie cutter as my buns were 2.5 inches. and got 6 patties.
- Bake at pre-heated 350 degrees F / 180ºc for 25 minutes.
- Meanwhile, slice up the topping veggies and greens and set up the plates and buns for assembly. Grab your favorite drink and catch up on Instagram.
- Assemble the burgers. Layer lettuce/greens, a fat juicy tomato slice, hot patties, a good load of the roasted red pepper sauce, red onion slices, cilantro and bun.
Notes
Nutrition
This burger is being shared at Allergy free Wednesdays. Rickis wellness weekend
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Caitlin says
January 27, 2014 at 5:22 pmi’ve never cooked or eaten amaranth before, but now i’m buying some next time i’m at whole foods. i always notice it in the bulk bins, too. but i’ve read weird things about the texture. i’m sure it’s fine, though. and i love the little speckles of the grain in these burgers!
these burgers look delicious! perhaps i will make them this weekend 😉
Richa says
January 29, 2014 at 4:49 amits like baby quinoa. i dont get bothered by the texture. i havent tried it in porridge as a lot of recipes i have sen do. it probably will work out fine. just a new grain 🙂
i’ve used amaranh flour before and wanted to use the grain too
Lisa Kelly says
January 27, 2014 at 5:32 pmHOLY CRAP I NEED ONE NOW!
coconutandberries says
January 27, 2014 at 8:56 pmI virtually never eat amaranth and only buy it to make flour but now you’ve convinced me I should give it another go. It looks like it works wonders as a binder in these gorgeous burgers!
Richa says
January 29, 2014 at 4:51 amdefinitely give this one a try. more whole and nutritious grains added to the diet the better:)
Laura says
January 28, 2014 at 12:25 amThese look awesome and incredibly hearty and delicious!
Richa says
January 29, 2014 at 4:51 amThank you Laura!
Annie says
January 28, 2014 at 9:44 pmThank you for adding the Print button, Richa! Yay!
How cute are these little guys? I’ve only ever put amaranth in my morning oats – – time to try something new!
Richa says
January 29, 2014 at 4:53 amits a fun grain. tiny and pretty. i cant wait to make more goodies with it.
Andrea says
January 29, 2014 at 4:00 amI have a couple of bags of amaranth that have just been hanging around in the cupboard. Now I know what to do with them.
Richa says
January 29, 2014 at 4:54 ami have just a pound that i got from the bulk bin to try it out:)
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[email protected] says
February 18, 2014 at 11:21 amI know this is February but I am just reading through your recent posts and this caught my eye. My niece has been labelling herself as a vegan to try and disguise a budding, but clinically verified eating disorder. I, her UK-based cancer nutritionist aunt, am compiling a list of quality vegan sites to give her to not only show her about what veganism is all about – that it involves protein and whole grains and not just raw vegetables – but also that vegan food can nurturing, delicious, and not primarily about controlling your weight. She is a teen living with her mom, so this easy recipe – full of flavour, colour and goodness – is the top of my list to help show her that she can have some positive control in her life. Feeling empowered doesn’t need to be about denying yourself and getting smaller and smaller. Power and control can manifest itself positively by nurturing the only body she has. Your blog is fabulous, and this recipe is the one I shall link to first. Thanks for all of the beautiful recipes. Btw, your black background image here is gorgeous.
Richa says
February 18, 2014 at 9:06 pmThank you Kellie. I hope my recipes will help her eat more protein, beans, easy cooked food. i like my food with a whole lot of beans and lentils everyday and that is what reflects on the blog as well. all the very best to you and her. Thank you once again!
Findingvegan.com is a great collection of all sorts of plant based recipes. you can find lots of protein rich burgers, pizzas and other things and even protein rich salads there as well.
Katinka M says
April 28, 2014 at 4:33 amHi! First time on your blog, already adore it. Any idea whether or not these would freeze OK? I really want to make them, but cooking on a budget means batches are required! Thanks, can’t wait to keep browsing!
Richa says
April 28, 2014 at 5:00 pmHi Katinka,
Yes they will freeze just fine. shape and freeze on a sheet and then place them together in a ziplock or airtight container. or prebake for 15 mins, then freeze.
Thaw, bake and serve.
Indigo Moon BC says
May 23, 2014 at 11:32 pmGreat looking recipe! I can’t eat amarant so hope it works with rice. And great Orca poster! Thanks for getting the word out!
Greg A. says
May 26, 2014 at 2:33 amI just made this, so I have something to eat at the family cookout tomorrow. I had a sample and it is so good. The sauce is a perfect compliment for the burger. Thanks!
Richa says
July 17, 2014 at 11:32 pmI know right. i love that sauce with the burger!
Jesse Thom says
May 26, 2014 at 2:36 pmI discovered your blog not long ago and have made the aged nut cheese and these burgers. They were both amazing. Vegans and meat eaters alike were big fans.
The recipes are very clear and easy-to-follow. I can’t wait to make a zillion others!
Richa says
July 17, 2014 at 11:31 pmawesome!! so glad to hear that!
Hayley says
July 17, 2014 at 11:03 pmI have everything except rice flour…can I substitute another flour? Whole wheat, maybe??
Richa says
July 17, 2014 at 11:31 pmyes use any flour. you might need slightly more flour.
Hayley says
July 18, 2014 at 12:34 amGreat, thank you! Can’t wait to try these!
Alina says
March 17, 2015 at 3:02 amHi Richa,
your recipes look very delicious! 🙂
Do you have the recipe for the burger bun?
Thank you very much, greetings from Germany 🙂
Richa says
March 17, 2015 at 11:22 amhttp://www.veganricha.com/?s=burger+bun
Casey says
April 22, 2015 at 4:48 amThis burger looks absolutely amazing! Cannot wait to try this!
Amanda says
May 13, 2015 at 11:19 amHi! Love the blog! I just made this to prep for dinner and it’s not sticky at ALL. It won’t hold up and I don’t know what to do! 🙁 I omitted the green chili pepper and I used some of the jarred roasted red pepper for the burgers. I followed the recipe as written. It looks like there’s hardly any amaranth in it, is 1/4 cup enough?
Richa says
May 13, 2015 at 11:25 amits 1/4 cup dry which will cook to about 3/4 cup cooked. usually these patties have excess moisture and are too sticky to cook on the pan, hence i bake them. if they are too dry, then add a tablespoon or more tahini and a bit of oil. if too moist, then add more flour. also mash the beans, mash all the beans and amaranth really well.
Mae says
March 6, 2017 at 8:46 pmI tried these tonight, and they were delicious! Also, they held together really well, which is something I have a hard time with veggie burgers – they always fall apart! I used quinoa and white beans because that’s what I had on hand. Great recipe!
Laurie Zubritsky says
December 16, 2019 at 5:38 amJust found you, can’t wait to try these amaranth burgers. Please sign me up to receive your recipes