Miso Bean Burger
i used to think the defintition ofvegetarian was lack of taste. I was so wrong. these have body and flavour.
i used to think the defintition ofvegetarian was lack of taste. I was so wrong. these have body and flavour.
Servings 6 people
Ingredients
- 1 tsp smoked paprika
- 2 cloves garlic chopped
- 1/2 medium onion chopped
- 1 tbsp Brown Rice Miso paste
- 1 tbsp olive oil
- 3 tbsp tomato puree
- 1/2 tsp ground cumin
- 400 g kidney beans canned/drained/rinsed
- 100 g gluten-free oats
- 1 tbsp ground flaxseed
- 60 g sweetcorn drained
Instructions
- Put the spices, onion, oil, miso, puree in a processor and blitz to form a thick paste.1 tsp smoked paprika, 1/2 medium onion, 1 tbsp Brown Rice Miso paste, 1 tbsp olive oil, 3 tbsp tomato puree, 1/2 tsp ground cumin, 2 cloves garlic
- Add the beans, oats, flaxseed and sweetcorn.400 g kidney beans, 100 g gluten-free oats, 1 tbsp ground flaxseed, 60 g sweetcorn
- Season with salt and pepper, and whiz briefly to combine everything, retaining some texture.
- Divide the mixture into 6 - 8 burgers.
- Place on a greased baking tray and ideally chill for a minimum of 30 minutes to firm up.
- Preheat the grill/broiler.
- Grill the burgers for 5 minutes on each side until golden and crisp.
- Serve in buns with lettuce, onion and sliced tomato with coleslaw on the side.
Nutrition
Calories: 156kcal | Carbohydrates: 24g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 202mg | Potassium: 229mg | Fiber: 5g | Sugar: 2g