Cooking amaranth for the first time was a disaster. I added way too much water which resulted in a sticky, runny, porridge-like mush. So the mixture ended up in the bin, I am ashamed to say. What I didn’t know was that I could just rinse the amaranth after cooking it! Once it’s rinsed and the water allowed to drain off it can be added to various dishes, including these simple burgers. Thanks to the addition of the amaranth the burgers have a nice moist and light texture. The subtle nutty flavour of the amaranth blends in extremely well with the herbs and the meat. Last but certainly not least, these are the most nutritious burgers I have ever made! Click – here – for more amaranth facts and cooking tips.
3 chicken breasts (about 500g), diced
1 cup cooked amaranth (rinsed, water drained off)
2 garlic cloves, finely chopped
3 green onions, finely chopped
4 tablespoons finely chopped parsley
Salt and pepper to taste
3 tablespoons breadcrumbs (plus more for coating)
Olive oil for frying
Place the garlic, onions, parsley and half the meat in a blender (you can process all the meat in one batch if you have a very large blender) and process for a few seconds, until the mixture is well combined and solid. Remove from the blender and process the remaining meat (if you are working in batches). Combine both mixtures, add the amaranth and breadcrumbs, season and stir well. Form burgers and coat in breadcrumbs. Heat up a little oil, then lower the heat to medium/low and fry the burgers for 2-3 minutes on each side. Serve in a burger bun of your choice with fresh salad leaves or this easy bbq sauce.
See also Salmon and amaranth burgers
I am linking this recipe up to Brilliant Blog Posts hosted by Vicki at Honest Mum.