Miso Burgers With Mint Pomegranate Slaw Recipes

MISO BURGERS WITH MINT & POMEGRANATE SLAW

Miso burgers with mint & pomegranate slaw image

If you're after some healthy vegetarian burgers look no further than these, made with chickpeas plus a delicious mint and pomegranate slaw on the side

Provided by Good Food team

Categories Dinner

Time 40m

Number Of Ingredients 20

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

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.

Nutrition Facts : Calories 442 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 23 grams sugar, Fiber 21 grams fiber, Protein 19 grams protein, Sodium 1.2 milligram of sodium

MISO-SESAME SLAW

Miso-Sesame Slaw image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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

Miso-Glazed Maitake Mushroom Burgers image

This is my version of a veggie burger-the meatiness of seared clusters of maitake mushrooms gets an additional layer of umami with a miso glaze.

Provided by Linda Shiue, MD

Categories Hamburger Vegetarian Summer Cheese Mushroom miso Pan-Fry

Yield Makes 4 burgers

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter
1 pound maitake mushrooms, cleaned and divided into 4 clusters, or oyster mushrooms
6 scallions, cut into 2-inch lengths
Salt and freshly ground black pepper
1 tablespoon miso thinned with 2 tablespoons water
4 soft burger buns, ideally potato or brioche
1 cup grated Swiss cheese
½ cup thinly sliced red onion
2 cups arugula

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

Cole Slaw With Miso Dressing image

Red cabbage is especially pretty in this dish, but green cabbage, Napa or Savoy would work just as well, so use whatever you like. This recipe makes a generous amount of dressing so that you can dress the slaw to your liking. Start by tossing the cabbage with half the miso mixture, then add more until it's dressed to your idea of perfection. Whatever you don't use can be tossed with other salad greens, drizzled over rice, or used as a dip for crunchy cucumbers, snap peas or carrots.

Categories easy, lunch, salads and dressings, vegetables, side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons yellow or red miso
2 tablespoons honey
1/3 cup rice vinegar
1/3 cup vegetable or other neutral oil
Kosher salt (Diamond Crystal)
Black pepper
1 1/4 pounds red cabbage (about 1/2 large head), cored and thinly sliced (about 6 cups)
1 cup coarsely chopped cilantro leaves and tender stems
1/2 cup roasted, salted peanuts
1 tablespoon lime juice

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.

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