A plate with miso burgers with mint & pomegranate slaw

Miso burgers with mint & pomegranate slaw

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(10 ratings)

Prep: 15 mins Cook: 25 mins


Serves 4

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

Nutrition and extra info

  • Healthy
  • Vegetarian


  • kcal442
  • fat10g
  • saturates1g
  • carbs58g
  • sugars23g
  • fibre21g
  • protein19g
  • salt1.2g
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  • 75g bulghar wheat
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, chopped
  • 2 carrots, coarsely grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 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



    The same shape, but smaller than…

  • 2 x 400g cans chickpeas, drained
  • 2 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp white miso paste

For the slaw

  • ½ small white cabbage, shredded
  • 1 red onion, halved and thinly sliced
  • 2 carrots, shredded (ideally with a julienne peeler)



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 pomegranate seeds only



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • 2 tbsp chopped mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tbsp cider vinegar
  • 1 tbsp extra virgin rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…


  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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Comments, questions and tips

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30th Jan, 2018
These were tasty and the coleslaw was a big hit, but prep time was significant (much longer than the 15 minutes suggested). I'm also not sure what I did wrong, but mine didn't hold shape at all, especially when I tried to flip them over! I think the recipe is missing a few steps as well.
5th Nov, 2017
These were lovely. I served 1 burger each with a homemade chicken and lemongrass patty and the 2 went together well. I used thai basil instead of mint in the slaw and served with pita breads
23rd Oct, 2017
Went down with the whole family - we have one vegetarian in the family so I am always on the look out for recipes that everyone likes. I would never think of putting miso in and thought it added an extra dimenstion. I wouldn't change the recipe in any way, it worked really well. Didn't look at the coleslaw recipe but made my own! Will definitely make again. Didn't really find it too much of a faff - grated the carrot and onion in the food processor which I then used for the chickpeas to whizz up afterwards. You can cook the carrot and onion together to speed things up!
26th Jul, 2017
This took quite a while to prepare (even with a food processor to shred and grate), so it's certainly not one for your average week-night in our house. I really enjoyed it, though - -and, much to my surprise, so did my chickpea-hating, salad-avoiding husband, who said he loved both the burgers and the slaw.
3rd Jul, 2017
I love this recipe but oh my goodness 15 mins is not a realistic prep time when you don't have all the latest gadgets! Didn't stop me making it again though!
23rd Jun, 2017
I lreally liked this. I make various versions of chickpea burgers regularly and will definitely add this one to my repertoire. I thought the miso added real substance to the flavour. I loved the slaw, too. So this is not a 'useful' comment but just to say this recipe works well exactly as is, and makes a tasty dinner.
22nd Jun, 2017
Nice taste but this misses some sauce. Wether it is a simple tahini and lemon sauce, some yoghurt or such as otherwise it is far too dry even with the so called slaw. Here is another problem with the recipe. What and how much is a small white cabbage? I opted for Chinese cabbage and eyeballed the acidic components but it was a bit "meh". I would serve this with a tabouleh and some tzatziki style yoghurt mixture instead.
8th Jun, 2017
A really nice meat free burger - I think a step is missing of combining the chickpeas and the bulgar vegetable mix.
12th Jul, 2017
Thank you. I'm about to make this and wasn't sure about that step.
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6th Jun, 2017
Try using a hand blender to mash the chickpeas