Miso chickpea and carrot veggie burgers
Serves: 4
Prep time: 55 minsTotal time: 
Recipe photograph by Kris Kirkham
Miso chickpea and carrot veggie burgers
Recipe by Cate Dixon
Miso is a soybean paste used a lot in Japanese cooking. It adds deep savouriness to any dish, especially these tasty, chunky burgers
Serves: 4
Prep time: 55 minsTotal time: 
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Nutritional information (per serving)
Calories
622Kcal
Fat
32gr
Saturates
5gr
Carbs
64gr
Sugars
10gr
Fibre
15gr
Protein
16gr
Salt
2.8gr
Cate Dixon
Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Cate Dixon
Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Ingredients
- 30g cashew kernels
- 2 x 400g tins chickpeas, drained and rinsed
- 2 medium carrots, coarsely grated
- 3 spring onions, thinly sliced
- 2 tbsp brown miso paste (we used Yutaka)
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 1½ tbsp finely grated root ginger
- 1 large garlic clove, finely crushed
- 50g panko or other dried breadcrumbs
- a pinch each of sea salt and white or black ground pepper
- 3 tbsp sesame seeds
- 1 tbsp vegetable oil, plus extra for drizzling
For the avocado ‘mayo’
- 1 very ripe avocado
- juice of ½ lime (approximately 1 tbsp), plus extra to taste
- a pinch of sea salt, plus extra to taste
To serve
- 4 sesame-topped burger buns, halved
- 1 Little Gem lettuce, leaves separated
- 6 radishes, thinly sliced
- 1 punnet salad cress, snipped
Step by step
Get ahead
Make the burgers up to 1 day in advance and chill, covered, in the fridge until you’re ready to grill. Make the avocado ‘mayo’ up to 1 hour before serving.
- Tip the cashews into a bowl, cover with just-boiled water and leave to soak for 20 minutes to soften while you prep all the burger ingredients.
- Drain the nuts, then transfer to the large bowl of a food processor along with the chickpeas, half the carrots and spring onions, and all of the miso, soy sauce, sesame oil, ginger and garlic. Pulse until you have a rough paste that’s starting to stick together and cling to the edges of the mixer, then transfer to a bowl and stir through the remaining carrots, spring onions and the breadcrumbs. Taste the mix for seasoning and adjust accordingly with sea salt and white or black pepper.
- With slightly damp hands, shape into 4 evenly-sized patties. Sprinkle the sesame seeds on to a plate and press both the sides and edges of the burgers into them until well coated. Chill in the fridge for 30 minutes to firm up. Preheat an outdoor barbecue.
- Meanwhile, make the avocado ‘mayo’. Place the avocado and lime juice in a small food processor with a pinch of sea salt. Blend until very smooth and velvety. Taste and adjust the seasoning with salt and lime juice, then set aside.
- Rub the vegetable oil over both sides of the chickpea burgers and cook on the grill for 6-8 minutes on each side until visibly charred and piping hot. if you're using a griddle pan, put over a high heat and drizzle the pan with a little oil before frying.
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To serve, toast the cut sides of the burger buns on the grill or griddle until golden. Spread the base of each bun with a tablespoon of the avocado ‘mayo’, then top with lettuce, a chickpea burger, sliced radishes, cress and the bun lid to serve, with more avocado ‘mayo’ alongside.TipGrill the burgers over a high heat for at least 2 minutes before flipping, to prevent them from sticking to the grill.
