Broccoli-miso burger with roasted ketchup

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

Serves 2

BURGER

  • 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

KERCHUP

  • 8-10 cherry tomatoes
  • ½ tsp. smoked paprika
  • 1 tbsp. nutritional yeast
  • 3 tbsp. tomato passata

METHOD

  • 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.

One Comment Add yours

  1. Laura says:

    The first time I’ve seen a broccoli based veggie burger – love it!

    Like

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