These delicious Amaranth Chicken Burgers are very low in fat yet are light and moist thanks to the addition of amaranth, a superfood that’s much less known than its ‘cousin’ – quinoa – though equally healthy (if not more) and versatile.
AMARANTH CHICKEN BURGERS
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 Amaranth Chicken 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!
Actually, my Salmon Amaranth Burgers with Radish Slaw are equally nutritious (as well as easy to make!)
In addition to being super nutritious (thanks to the amaranth as well as being very low in fat!), these burgers are also super quick and easy to make. I am not just saying it either. The burgers consist of a handful of ingredients, which are simply whizzed up briefly in a blender (except for the amaranth, which gets added into the mixture once it’s been blended). So all you need is a blender and about 25 minutes of your time!
Amaranth, much like quinoa, can be cooked ahead and, once cooled, refrigerated (for up to 3 days) until you are ready to use it. This keeps preparation time quite short.
If you have never tried amaranth I strongly recommend you do as it cooks quickly and is very nutritious – definitely worth including in our diet, if only occasionally!
You may be interested in reading my post on amaranth facts and amaranth cooking tips.
I am linking this recipe up to Brilliant Blog Posts hosted by Vicki at Honest Mum.
- 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 the meat in a blender and process for a few seconds, until the mixture is well combined and solid.
Add the amaranth and 3 tablespoons of the breadcrumbs, season and stir well. Form burgers and coat in the remaining breadcrumbs.
Heat up a little oil (2-3 tablespoons) and fry the burgers over a low/medium heat for 2-3 minutes on each side. Serve in a burger bun of your choice with fresh lettuce or this easy bbq sauce.
Pin this recipe so you can always find it!