\"Veggie is beautiful\" burger

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cook the amaranth in boiling water according to the package instructions. Peel and wash the potatoes and cook in salted water for about 20 minutes. Boil the lentils covered in 600 ml of cold water and cook over low heat for about 15 minutes until the lentils are super soft.

2. 2

   Pour the lentils into a sieve and let them drain. Mix with amaranth in a large bowl. Leave to cool completely. Drain the potatoes and let them evaporate.

3. 3

   Finely mash the potatoes with a fork or a potato masher. Peel and finely dice the onions. Wash parsley, shake dry, remove leaves and chop finely. Potatoes, onions, parsley, breadcrumbs,

4. 4

   Knead with your hands to a smooth mass. Shape approx. 8 balls (approx. 125 g each) from the amaranth lentil mixture with moistened hands, press slightly flat and chill.

5. 5

   Peel garlic and chop finely. Halve the avocado, stone it and remove the flesh from the skin with a tablespoon. Coarsely mash avocado, garlic and lemon juice with a hand blender. Stir in yoghurt.

6. 6

   Season to taste with salt and pepper. Wash the tomatoes and cut them into approx. 0.5 cm thick slices. Peel red onions, cut into fine rings. Heat 2 tablespoons of oil in a frying pan. Fry the onions briefly.

7. 7

   Sprinkle with sugar and caramelise while stirring. Deglaze with vinegar and simmer for about 2 minutes.

8. 8

   Toasting toasties in a toaster. Heat 3 tablespoons of oil in a frying pan. Fry the amaranth patties for 3-5 minutes until crispy. Spread the undersides of the toastie with avocado cream. Cover with tomatoes, amaranth patties, balsamic onions and the upper halves of the toastie.

9. 9

   Press lightly and you're done.