Burger with amaranth patties

Name: Burger with amaranth patties
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 125 g Amaranth; 100 g red lentils; 600 g Potatoes; 7-10 Tbsp Salt; 2 Onions; 1/2 bunch Parsley; 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper; 1 Garlic clove; 1 Avocado; 7-10 Tbsp Juice of 1 lemon; 150 g Natural soy yoghurt; 2 Meat Tomatoes; 3 red onions; 4 TABLESPOONS Sunflower oil; 1 TABLESPOON Sugar; 3 TABLESPOONS Red wine vinegar; 8 Wheat toasties (approx. 50 g each)

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

125 g Amaranth
100 g red lentils
600 g Potatoes
7-10 Tbsp Salt
2 Onions
1/2 bunch Parsley
3 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper
1 Garlic clove
1 Avocado
7-10 Tbsp Juice of 1 lemon
150 g Natural soy yoghurt
2 Meat Tomatoes
3 red onions
4 TABLESPOONS Sunflower oil
1 TABLESPOON Sugar
3 TABLESPOONS Red wine vinegar
8 Wheat toasties (approx. 50 g each)

Directions

1
Prepare amaranth in water according to package instructions. Put the lentils and 600 ml water in a pot. Bring to the boil covered and cook over a low heat for about 15 minutes.
2
Mix the lentils and amaranth and leave to cool. Peel and wash the potatoes and simmer in boiling salted water for about 20 minutes.
3
Drain the potatoes, let them evaporate and press them through a potato ricer to the amaranth-lentil mixture. Peel and finely dice the onions. Wash parsley, shake dry and chop finely. Add onions, parsley, breadcrumbs, salt and pepper to the amaranth mixture and mix.
4
Shape the mixture into approx. 8 balls (approx. 125 g each), press flat and chill.
5
Peel and finely chop the garlic. Halve avocado and remove core. Remove the flesh from the skin and dice roughly. Coarsely puree avocado, garlic and lemon juice with a hand blender, stir in yoghurt, season to taste with salt and pepper.
6
Wash and slice the tomatoes. Peel onions and cut into fine rings. Heat 1 tablespoon of oil in a frying pan, sauté the onions in it, sprinkle with sugar, allow to caramelize and deglaze with vinegar.
7
Heat the remaining oil in a frying pan. Fry the amaranth patties in it in portions, turning on each side for about 3 minutes. Roast the toasties, spread the avocado cream on the lower halves, cover with tomato slices, place the amaranth patties on top, spread the onions on top and cover with a lid.