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Amaranth Veggie Burger

Amaranth Veggie Burger

Amaranth is a highly nutritious small seed that is high in protein, iron and fiber and can be used in a variety of different dishes. For more information about Amaranth, please see our “Amaranth – A Super Food” article.

I developed this gluten-free recipe one evening when I was craving for a good veggie burger. Although it takes a little more time to prepare, it’s definitely worth it because the burgers are simply delicious. Make a big batch and freeze.

Amaranth Veggie Burger


Preparation time: 45 minutes
Difficulty: Medium
Serves: 6 people




30 g (2 tablespoons) extra virgin olive oil
1 large shallot diced
5 g (1 teaspoon) cumin seeds
400 g (1 cup) cooked chickpeas
400 g (1 cup) cooked pinto beans
400 g (1 cup) cooked amaranth
400 g (1 cup) fresh breadcrumbs
400 g (1 cup) grated Parmigiano cheese
400 g (1 cup) almond flour
200 g (1/2 cup) fresh parsley, chopped
2 eggs
5 g (1 teaspoon) grated ginger
Salt to taste
Amaranth flour for dusting
Extra olive oil for frying

To serve:

6 hamburger buns
Lettuce leaves
Sliced tomatoes
Sliced red onions
Your favourite condiments


To prepare the amaranth:

  1. Rinse the amaranth seeds under running water.
  2. In a pot, bring three cups of water to a boil add the amaranth seeds, cover with a lid and cook the amaranth for 15 minutes on a low heat.
  3. Remove from the heat, let cool and set aside

To prepare the veggie burgers:

  1. In a frying pan, heat the olive oil and add the diced shallot and cook until soft and translucent. Add the cumin seed and cook for an additional 30 seconds. Remove the mixture from the heat and set aside.
  2. In a food processor, add the chickpeas and pinto beans and pulsate to obtain a course mixture. If you don’t have a food processor, you can use a potato masher or a fork to mash the beans.
  3. Scrape the beans into a large bowl and add the cooked shallot and cumin seeds, cooked amaranth, breadcrumbs, cheese, almond flour, eggs, ginger, chopped parsley and salt to taste.
  4. Mix the ingredients with a wooden spoon. The mixture will be a bit sticky. If the mixture is too wet, add more breadcrumbs.
  5. Form the mixture into 12 burgers. Dust each side of the burger with the flour and chill for at least 10 minutes.
  6. Heat 2 tablespoons of extra virgin olive oil in a frying pan until hot. Fry only three to four burgers at a time for 3 to 4 minutes on each side, keeping the heat on medium-high heat. Repeat this step for each batch of burgers adding more oil as needed.
  7. Remove from the pan and place the burgers on paper towels to absorb the excess oil.

To serve, fill the buns with a slice of tomato, two burger patties, a few red onion slices and your favourite condiments.

  • For a complete vegan burger, replace the two eggs with two teaspoons of “Egg Replacer” and four tablespoons of water.
  • If you are allergic to almonds, you can replace it with your favourite nut flour.


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