Red Onion and Miso Bean Burgers
A base of slowly cooked sticky red onions is the key to these succulent veggie burgers. Do not be tempted to fast-forward this part - you want them soft and sticky to create a rich flavour. A scattering of finely chopped walnuts adds texture and bite. Though they look meaty do not cook them on a grill - they are softer than meat burgers so will fall apart.
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NUTRITION PER SERVING (Read more)
Notes
Freezing Instructions: Wrap burgers individually and freeze for up to 3 months. Defrost overnight in the refrigerator, then let sit out on the counter for 30 minutes to lose fridge chill before cooking as per the instructions.
Each burger has 183cal, and 8g of protein. For context, a 75g beef patty has about 200 cal and 18g of protein. When served with a bun, cheese, condiments and toppings it amounts to a full meal.
Alternatives:
milled flax - use 1 regular egg, beaten, for every tablespoon of milled flax