Miso Beetroot Burgers

Miso Beetroot Burgers

Packed with chickpeas, bulgar wheat and lots of fresh veggies, it’s never been easier to get your fibre and plant-based protein fix... in burger form! Each element is bound together by Lucy’s NEW flavour-packed Miso & Garlic Dressing



50g bulgar wheat

3 tbs olive oil

1 large onion , finely chopped

2 cloves garlic , crushed

1 red chilli, finely chopped

1 tsp ground coriander

1 large cooked beetroot, coarsely grated

Large handful of coriander , chopped

1 lime, zested and juiced

1 cans chickpeas, drained

1 large eggs

Salt and black pepper

Lucy’s Miso & Garlic Dressing

1 large avocado

100g feta

Alfalfa sprouts

4 burger buns or ciabatta rolls

Wedges of limes


1. Cook the bulghar in a small pan of water for 5 minutes, drain and allow to cool.

2. Heat one tablespoon of the  oil in a small pan, add the onion and gently cook for 10 minutes until soft. Add the garlic, chili and ground coriander and cook for a further 2 - 3 minutes.

3. Place the bulgar, chickpeas, onion mix , beetroot, egg, coriander,  lime zest, salt and pepper and two tablespoons of dressing into a food processor and pulse until just combined. Shape into 4 burgers.

4. Heat the remaining oil in a large frying pan over a medium heat. Add the  burgers and cook for 4- 5 minutes on each side or until golden brown.

5. Meanwhile place the avocado, feta and lime juice in a small bowl and mash  with a fork.

6. Divide the avocado mixture between the rolls and top with the alfalfa, burgers and a drizzle of the dressing. Top with the roll tops and serve with wedges of lime

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