Miso Burgers With Mint Pomegranate Slaw Recipes

MISO BURGERS WITH MINT & POMEGRANATE SLAW

Steps:

• 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.
• 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 mins 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.

MISO-SESAME SLAW

Steps:

• Whisk 3 tablespoons rice vinegar, 1 tablespoon each white miso, honey, toasted sesame oil and vegetable oil and 1 teaspoon soy sauce in a large bowl. Add 4 cups shredded red cabbage, 1 grated carrot, 1/2 grated small peeled celery root and 1 sliced scallion. Toss; season with salt and pepper.

MISO-GLAZED MAITAKE MUSHROOM BURGERS

Steps:

• Melt butter in a medium-size skillet over medium-high heat, then add mushrooms and cook for about 3 minutes on each side, or until golden and slightly crisped. Press down with a spatula to maximize browning.Add scallions to pan and cook for a minute, until wilted and slightly charred. Add salt and some black pepper to taste.Pour miso mixture over mushrooms, and turn over until evenly coated and absorbed.Toast buns, then assemble burger: First, place bottom half of each bun on a plate. Sprinkle each with ¼ cup of grated Swiss cheese. Place hot mushrooms and scallions on top of cheese layer. Top with sliced red onion and arugula.

COLE SLAW WITH MISO DRESSING

Steps:

• In a small bowl, whisk together miso, honey, vinegar and oil. Season with a pinch of salt (miso is salty, so don't overdo it) and a few grinds of black pepper.
• Roughly chop any long pieces of cabbage so they are bite-size. Transfer cabbage to a large bowl and toss with half the dressing, adding more as you like. Slaw can be made up to this point up to 1 day ahead.
• Just before serving, add cilantro, peanuts and lime juice, and toss to combine.