Miso Veggie Burger

The Miso Veggie Burger combines the umami richness of miso with a medley of vegetables, creating a savory and satisfying vegetarian option. This burger is not only delicious but also brings a taste of Japan to your dinner table.

Ingredients

• Edamame (shelled) - 100 grams
• Carrot (grated) - 50 grams
• Mushrooms (finely chopped) - 100 grams
• Cooked quinoa - 100 grams
• Miso paste - 2 tablespoons
• Panko breadcrumbs - 50 grams
• Green onion (chopped) - 2 tablespoons
• Garlic (minced) - 1 clove
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Burger buns - 2
• Lettuce leaves - 2
• Sliced tomato - 1

Steps

1. In a food processor, combine the edamame, grated carrot, chopped mushrooms, cooked quinoa, miso paste, and minced garlic. Pulse until the mixture is combined but still has some texture.
2. Transfer the mixture to a bowl and add the panko breadcrumbs, chopped green onion, soy sauce, sesame oil, salt, and black pepper. Mix until well combined.
3. Form the mixture into two patties about 1.5 cm thick.
4. Heat a non-stick skillet over medium heat and add a drizzle of sesame oil. Cook the patties for about 4-5 minutes on each side, or until golden brown and heated through.
5. While the patties are cooking, toast the burger buns lightly in another skillet or in a toaster.
6. Assemble the burgers by placing a lettuce leaf and a slice of tomato on the bottom half of each bun, followed by the cooked veggie patty. Top with the other half of the bun and serve immediately.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from edamame and quinoa.
• Contains antioxidants and vitamins from vegetables like carrot and mushrooms.

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