Smoky Miso Bean Burgers

Ingredients - Serves (Makes 8 small burgers)

  • 1tsp smoked paprika
  • ½ onion, chopped
  • 1tbsp Tideford Brown Rice Miso
  • 1tbsp olive oil
  • 3 tbsp tomato purée or tomato ketchup
  • ½ tsp ground cumin
  • 400g/14oz can kidney beans, drained and rinsed
  • 100g gluten-free oats
  • 1 tbsp ground flaxseed
  • 60g/2¼oz can sweetcorn, drained

Smoky Miso Bean Burgers

Posted on 9th October 2017

These smoky vegan bean burgers are a wonderfully rich combination of kidney beans, smoked paprika

and Brown Rice Miso.

Delicious served in a bun with salad or Vegan Coleslaw.

Preparation time: 20 minutes

Cooking time: 10 minutes



  1. Put the spices, onion, oil, miso, ketchup or puree in a food processor and whiz to form a thick paste. Add the beans, oats, flaxseed and sweetcorn. Season with salt and pepper, and whiz briefly to combine everything, retaining some texture.
  2. Divide the mixture into 8 small burgers. Place on a greased baking tray and ideally chill for a minimum of 30 minutes to firm up.
  3. Preheat the grill/broiler. Grill the burgers for 5 minutes on each side until golden and crisp.
  4. Serve in buns with lettuce, onion and sliced tomato with vegan coleslaw on the side.

With thanks to Christine Bailey – you can find more of her delicious recipes here.