Recipe and photo courtesy of InHarvest
Makes 48 (4 oz.) patties
2 lbs. Aztec Blend™ amaranth grains
2 1/2 qts. water
2 bay leaves
2 T. olive oil
3 small yellow onions, minced
6 gloves garlic, minced
6 carrots, minced
2 c. celery, minced
2 c. garbanzo-bean flour
4 c. gluten-free panko breadcrumbs
1 T. fresh thyme, minced
3 T. flat-leaf parsley, minced
2 t. ground cumin, roasted
1/2 c. liquid soy-free egg replacer
1 T. ground smoked paprika
1 T. kosher salt
2 t. ground black pepper
4 c. rice flour
1/2 c. oil, for pan frying
In a large pot with the water, stir in InHarvest Aztec Blend. Add the bay leaves. Bring to a boil. Cover, reduce heat and cook for 40 minutes or until all the liquid is absorbed.
Remove the bay leaves. Transfer the grains to a large bowl; let cool to room temperature.
In a large skillet, heat the olive oil. Add the onion, garlic, carrot and celery and cook for 4 minutes. Stir the vegetables into the cooked grains.
To the grain/vegetable mixture, stir in the garbanzo-bean flour, panko, thyme, parsley, cumin, egg replacer, paprika, salt and pepper. Transfer the mixture to a food processor and pulse until blended. (Do not over-blend.)
Transfer the mixture back to the bowl and work the product until it holds together well. Store chilled, covered, for at least 1 hour and up to 4 days.
To prepare the burgers, shape the mixture into 4 oz. patties. Lightly dust both sides of each patty with the rice flour.
In a skillet over medium-high heat, heat some of the oil. Pan-fry the patties in batches until all are browned, about 4 minutes per side.