Amaranth Black Bean Burgers With Avocado Cream

13 Ingredients

Number of servings

6

For the avocado cream

2 avocados
1 lemon, juice only

60grams amaranth
400grams black beans, drained
1 small red onion, finely chopped
1/2teaspoons garlic granules
1/2teaspoons chilli flakes
10grams rolled oats
1/4teaspoons salt
6 burger buns
1 handful cherry tomatoes, thinly sliced
1 small red onion, sliced into rings
1 pinch salt

Description

These vegetarian burgers are more than a match for any meat alternative. With a great texture from the combination of black beans and chewy amaranth and a hint of chilli, they work perfectly with the cool avocado cream.

Method

Step 1 of 4

Place the amaranth in a large saucepan and cover with 130 ml of water. Bring to the boil, then reduce to a simmer, and cook for 12 minutes or until all the water has been absorbed. Remove from the heat, drain any remaining water, and leave to cool slightly.

Step 2 of 4

Preheat the oven to 200°C. Grease and line a baking tray with baking parchment. Transfer the amaranth to a large bowl. Add the beans, onions, garlic granules, and chilli flakes. Mix well, using the back of a fork to mash the ingredients together. Then add the rolled oats and salt to the mixture. Mix until well incorporated.

Step 3 of 4

Divide the mixture into 6 equal portions and shape each one into a ball. Gently press down each ball to form a burger patty about 7.5cm in diameter. Place the burgers on the prepared baking tray and transfer to the oven. Bake for 30 minutes or until they are firm to the touch and crispy on the outside.

Step 4 of 4

For the avocado cream, scoop out the flesh from the avocado and place in a food processor. Add the lemon juice and salt and pulse until smooth. Place the burgers in the buns and top with the avocado cream. Serve alongside the tomatoes and onions.