Recipes
Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

Miso Burgers with Mint and Pomegranate Slaw

If you're looking for a healthy alternative to a burger, look no further with this vegetarian burger. Perfect for a summer BBQ in the sunshine. 

a hamburger on a plate
Recipes
Posted 17 May 2019
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Prep: 45 minutes (including cooking) Cook: 35 minutes
easy
Serves:
4
H
Healthy
V
Vegetarian

Ingredients

For the burgers

  • 75g Bulghar wheat
  • 1 tbsp rapeseed oil
  • 2 onions, chopped
  • 4 garlic gloves, chopped
  • 2 carrots, coarsely grated
  • 1 large red chilli, deseeded and finely chopped
  • 1 tsp cumin seeds
  • 1 tbsp ground corriander
  • 30g pack coriander, stalks and leaves chopped but kept separate
  • 1 lime, zested, ½ juiced, ½ cut into 4 wedges
  • 2 x 400g cans chickpeas, drained
  • 2 large eggs
  • 2 tbsp white miso paste

For the slaw

  • 1/2 small white cabbage, shredded
  • 1 red onion, halved and thinly sliced
  • 2 carrots, shredded
  • 1 pomegranate seeds only
  • 2 tbsp chopped mint
  • 1 tbsp cider vinegar
  • 1 tbsp extra virgin rapeseed oil

Method

Preparation

  1. Heat oven to 220C/200C fan/gas 7
  2. Cook the bulghar in a small pan of water for 5 minutes.
  3. Heat the oil in a large non-stick frying pan and fry the onions and garlic, stirring, for 5 minutes or until starting to turn golden.
  4. Add the carrots and chilli, and cook, stirring frequently, for 5 mins until the carrots soften.
  5. Add the cumin, ground coriander, coriander stalks and lime zest, and stir well.
  6. Tip the chickpeas into a bowl and crush with a masher or fork, then add the eggs and miso to form a chunky paste.
  7. Drain the bulghar well and stir into the spicy vegetables. Take off the heat, shape into eight burgers and place on a baking sheet lined with baking parchment.
  8. Bake in the oven for 15-20 minuters or until firm and starting to turn golden.
  9. For the slaw, combine all the ingredients in a big bowl with the lime juice and coriander leaves.
  10. Serve with the burgers and lime wedges for squeezing over.
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