Name: Miso burgers with mint & pomegranate slaw
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 75g bulghar wheat -; 1 tbsp rapeseed oil -; 2 onions , chopped -; 4 garlic cloves , chopped -; 2 carrots , coarsely grated -; 1 large red chilli , deseeded and finely chopped -; 1 tsp cumin seeds -; 1 tbsp ground coriander -; 30g pack coriander , stalks and leaves chopped but kept separate -; 1 lime , zested, 1/2 juiced, 1/2 cut into 4 wedges -; 2 x cans chickpeas , drained -; 2 large eggs -; 2 tbsp white miso paste -; ½ small white cabbage , shredded -; 1 red onion , halved and thinly sliced -; 2 carrots , shredded (ideally with a julienne peeler) -; 1 pomegranate seeds only -; 2 tbsp chopped mint -; 1 tbsp cider vinegar -; 1 tbsp extra virgin rapeseed oil -

Miso burgers with mint & pomegranate slaw

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Miso burgers with mint & pomegranate slaw

1. 75g bulghar wheat -

2. 1 tbsp rapeseed oil -

3. 2 onions , chopped -

4. 4 garlic cloves , chopped -

5. 2 carrots , coarsely grated -

6. 1 large red chilli , deseeded and finely chopped -

7. 1 tsp cumin seeds -

8. 1 tbsp ground coriander -

9. 30g pack coriander , stalks and leaves chopped but kept separate -

10. 1 lime , zested, 1/2 juiced, 1/2 cut into 4 wedges -

11. 2 x cans chickpeas , drained -

12. 2 large eggs -

13. 2 tbsp white miso paste -

14. ½ small white cabbage , shredded -

15. 1 red onion , halved and thinly sliced -

16. 2 carrots , shredded (ideally with a julienne peeler) -

17. 1 pomegranate seeds only -

18. 2 tbsp chopped mint -

19. 1 tbsp cider vinegar -

20. 1 tbsp extra virgin rapeseed oil -

How to cook deliciously - Miso burgers with mint & pomegranate slaw

1. Stage

Heat oven to 220C/200C fan/gas 7. Cook the bulghar in a small pan of water for 5 mins. Meanwhile, heat the oil in a large non-stick frying pan and fry the onions and garlic, stirring, for 5 mins 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.

2. Stage

Tip the chickpeas into a bowl and crush with a masher or fork, then add the eggs and miso to form a chunky paste.

3. Stage

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 mins or until firm and starting to turn golden.

4. Stage

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.