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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Prep time
20 minutes
Cook time
20 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

196kcal
Calories
9g
Protein
8g
Total Fat
24g
Carbs
8g
Fibre
4g
Sugars
50mg
Calcium
4%
 
3mg
Iron
14%
 
70mg
Magnesium
17%
 
182mg
Phosporus
15%
 
418mg
Potassium
9%
 
134mg
Sodium
6%
 
1mg
Zinc
12%
 
0mg
Copper
38%
 
0mg
Vitamin B1
18%
 
0mg
Vitamin B2
6%
 
1mg
Vitamin B3
5%
 
0mg
Vitamin B6
10%
 
79mcg
Vitamin B9
20%
 
11mcg
Vitamin A
1%
 
0mcg
Vitamin B12
0%
 
5mg
Vitamin C
6%
 
0mcg
Vitamin D
0%
 
1mg
Vitamin E
6%
 
6mcg
Vitamin K
5%
 
Calories: 196kcal; Protein: 9g; Total Fat: 8g; Carbs: 24g; Fibre: 8g; Sugars: 4g; Calcium: 50mg (4%); Iron: 3mg (14%); Magnesium: 70mg (17%); Phosporus: 182mg (15%); Potassium: 418mg (9%); Sodium: 134mg (6%); Zinc: 1mg (12%); Copper: 0mg (38%); Vitamin B1: 0mg (18%); Vitamin B2: 0mg (6%); Vitamin B3: 1mg (5%); Vitamin B6: 0mg (10%); Vitamin B9: 79mcg (20%); Vitamin A: 11mcg (1%); Vitamin B12: 0mcg (0%); Vitamin C: 5mg (6%); Vitamin D: 0mcg (0%); Vitamin E: 1mg (6%); Vitamin K: 6mcg (5%)
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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

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Recipe categories: Summer Celebrations, BBQ style, Legumes
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