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
Serves 4
75g bulghar wheat1 tbsp rapeseed oil2 onions, chopped4 garlic cloves, chopped2 carrots, coarsely grated1 large red chilli, deseeded and finely chopped1 tsp cumin seeds1 tbsp ground coriander30g pack coriander, stalks and leaves chopped but kept separate1 lime, zested, 1/2 juiced, 1/2 cut into 4 wedges2 x cans chickpeas, drained2 large eggs2 tbsp white miso paste
STEP 1Heat 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.STEP 2Tip the chickpeas into a bowl and crush with a masher or fork, then add the eggs and miso to form a chunky paste.STEP 3Drain 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.STEP 4For 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.
