Miso burgers with mint & pomegranate slaw

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

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 442
  • fat 10g
  • saturates 1g
  • carbs 58g
  • sugars 23g
  • fibre 21g
  • protein 19g
  • salt 1.2g


  • 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, ½ juiced, ½ cut into 4 wedges
  • 2 x 400g 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


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  1. 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. 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. 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. 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.

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