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.

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

½ 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

Heat oven to 220C/200C fan/gas 7
Cook the bulghar in a small pan of water for 5 minutes.
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.
Add the carrots and chilli, and cook, stirring frequently, for 5 mins until the carrots soften.
Add the cumin, ground coriander, coriander stalks and lime zest, and stir well.
Tip the chickpeas into a bowl and crush with a masher or fork, then add the eggs and miso to form a chunky paste.
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.
Bake in the oven for 15-20 minuters or until firm and starting to turn golden.
For the slaw, combine all the ingredients in a big bowl with the lime juice and coriander leaves.
Serve with the burgers and lime wedges for squeezing over.

Recipe taken from BBC Good Food