We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Homemade Veggie Burgers
with Miso Cabbage & Carrot Slaw
-
Cook Timemins
-
Servings2
-
NutritionEst. 700 calories
You’ll use black chia seeds and mashed chickpeas to form fresh, satisfying veggie burgers. Chia seeds, known far and wide for their nutritional value, come from a plant in the mint family. Though they lack the trademark minty flavor, chia seeds are a little sweet and delightfully crunchy, making them the perfect addition to these burgers.
fresh
ingredients
Title
-
6 oz Silken Tofu
-
2 cloves Garlic
-
2 Potato Rolls
-
1 Carrot
-
1 large bunch Cilantro
-
1 Shallot
-
½ cup Cooked Chickpeas
-
¼ head Green Cabbage
-
½ cup Panko Breadcrumbs
-
1 Tbsp Chia Seeds
-
2 Tbsps Mayonnaise
-
2 Tbsps Hoisin Sauce
-
2 Tbsps Mirin
-
2 Tbsps Rice Vinegar
-
1 Tbsp White Miso Paste
-
2 tsps Sesame Oil
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Add the tofu to a small bowl and whisk until smooth. Peel and mince the garlic and shallot. Slice the buns in half horizontally. Peel and cut the carrot into thin matchsticks. Pick the cilantro leaves off the stems; discard the stems. Place half the cilantro leaves in a small bowl. Finely chop the remaining leaves. Finely chop the chickpeas then, using the flat side of a knife, smash until smooth. Remove and discard the core of the cabbage; thinly slice the leaves.
2
Make the slaw & the sauce:
In a medium bowl, combine the cabbage, carrot, miso paste, rice vinegar, sesame oil, mirin, half of the garlic and half of the finely chopped cilantro. Drizzle with olive oil and toss until well combined. Season with salt and pepper to taste. In a separate, small bowl, combine the mayonnaise and hoisin sauce.
3
Form the burgers:
In a medium bowl, combine the tofu, mashed chickpeas, shallot, chia seeds, panko breadcrumbs, remaining garlic and remaining finely chopped cilantro. Mix until thoroughly combined and season with salt and pepper. Using your hands, divide the mixture into 2 equal parts and flatten into patties.
4
Cook the burgers:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the burgers and cook 3 to 5 minutes per side, or until golden brown and crispy. Transfer the cooked burgers to a plate and wipe out the pan.
5
Toast the buns:
In the same pan used to cook the burgers, heat 1 teaspoon of olive oil on medium until hot. Add the buns, cut-side down, and toast for 2 to 3 minutes, or until golden.
6
Plate your dish:
Lay the toasted buns out on a work surface. Spread a thin layer of the hoisin-mayonnaise onto both halves of each toasted bun. Place a burger onto each bun bottom. Top each burger with the cilantro leaves. Complete the burgers with the tops of the buns. Serve with the carrot and cabbage slaw on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Add the tofu to a small bowl and whisk until smooth. Peel and mince the garlic and shallot. Slice the buns in half horizontally. Peel and cut the carrot into thin matchsticks. Pick the cilantro leaves off the stems; discard the stems. Place half the cilantro leaves in a small bowl. Finely chop the remaining leaves. Finely chop the chickpeas then, using the flat side of a knife, smash until smooth. Remove and discard the core of the cabbage; thinly slice the leaves.
2
Make the slaw & the sauce:
In a medium bowl, combine the cabbage, carrot, miso paste, rice vinegar, sesame oil, mirin, half of the garlic and half of the finely chopped cilantro. Drizzle with olive oil and toss until well combined. Season with salt and pepper to taste. In a separate, small bowl, combine the mayonnaise and hoisin sauce.
3
Form the burgers:
In a medium bowl, combine the tofu, mashed chickpeas, shallot, chia seeds, panko breadcrumbs, remaining garlic and remaining finely chopped cilantro. Mix until thoroughly combined and season with salt and pepper. Using your hands, divide the mixture into 2 equal parts and flatten into patties.
4
Cook the burgers:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the burgers and cook 3 to 5 minutes per side, or until golden brown and crispy. Transfer the cooked burgers to a plate and wipe out the pan.
5
Toast the buns:
In the same pan used to cook the burgers, heat 1 teaspoon of olive oil on medium until hot. Add the buns, cut-side down, and toast for 2 to 3 minutes, or until golden.
6
Plate your dish:
Lay the toasted buns out on a work surface. Spread a thin layer of the hoisin-mayonnaise onto both halves of each toasted bun. Place a burger onto each bun bottom. Top each burger with the cilantro leaves. Complete the burgers with the tops of the buns. Serve with the carrot and cabbage slaw on the side. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!
Get This Recipe Delivered