I’ve really been feeling this veggie burger of late! I’m on a very substantial miso hype, and I realised that burgers were as good a vehicle as any to eat more of it. Plus, I’m adorning my miso burger with a lovely roasted tomato ketchup: my boyfriend hates regular ketchup so I made this beautifully sticky and smoky one with roasted cherry toms. This is quick to whip up and very satisfying. Enjoy!
Ready in 30 mins
- 1 tin of chickpeas, well drained
- Half a small head of broccoli
- Half a small onion
- 1 heaped tbsp. miso paste
- 2 tbsp. oats
- 2x wholemeal burger buns to serve
- 8-10 cherry tomatoes
- ½ tsp. smoked paprika
- 1 tbsp. nutritional yeast
- 3 tbsp. tomato passata
- First up, heat your oven to gas mark 6. Place your tomatoes on a tray, drizzle with a spot of oil, and roast for 20-30 minutes. Sometimes I take the opportunity to put some potato wedges in at this point too!
- Whilst they cook, blitz your onion and broccoli in a chopper. Place a large saucepan on a medium heat, and sauté until soften and a little browned- this should take around 8 minutes.
- Return the veg to your food processor along with the oats, miso and chickpeas, and blend again until well combined and mostly smooth.
- Return to your veg pan and add a little more oil. Use your hands to shape the mixture into two patties, and return to the pan to fry for 5-8 minutes on each side.
- When your tomatoes are done, remove from the oven and squash them with the back of a fork. Add in the other ingredients and squish and mix into a chunky sauce.
- Warm your buns for a minute in the oven, then split open and top with your burger, spoon on your ketchup, and add any other goodies you like (avocado, fried onion, mushroom).
- Eat with your hands.