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Homemade Veggie Burgers
with Miso Cabbage & Carrot Slaw
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
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2 Servings
- Est. 700 Cals/serving
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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.
Get Cooking
fresh
ingredients
Title
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6 oz Silken Tofu
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2 cloves Garlic
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2 Potato Rolls
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1 Carrot
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1 large bunch Cilantro
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1 Shallot
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½ cup Cooked Chickpeas
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¼ head Green Cabbage
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½ cup Panko Breadcrumbs
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1 Tbsp Chia Seeds
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2 Tbsps Mayonnaise
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2 Tbsps Hoisin Sauce
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2 Tbsps Mirin
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2 Tbsps Rice Vinegar
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1 Tbsp White Miso Paste
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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.
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