Burgers, everyone loves them, so it is very rewarding to cook them and not that complicated.
Astonishing that I didn't post a burger recipe until now!
Serves 4
Preparation time: 10 minutes
Salad
1 Sweet Potato (or Butternut Squash)
Olive Oil
Salt
Cane Sugar
Roasted Sesame Seeds
Cilantro
Lemon (or Vinegar)
Ginger
Mint (optional)
For the slaw we just marinade the raw sweet potato. Peel for a pleasant look or don't for nutritional value, then julienne and mix with some caster sugar, salt and olive oil. Set aside to soak.
Egg Plant Burger
1 Egg Plant
Corn Starch
Paprika Powder
Cinamon
Salt
Olive Oil
Cut the aubergine into slices, 1-2 per burger. They soften faster if you slice them thicker.
Mix the starch with the paprika powder and the cinamon. Season with salt and use a little more if you like as the eggplant won't be salted.
Crumb egg plant slices and brush off.
Heat the olive oil in a pan and fry the slices for 3 minutes on each side. The aubergine sucks in the oil so refill if needed. When ready dab off on paper towels.
Barbecue Sauce
Ketchup
Soy Sauce
Chilli Paste
Apricot Jam
Pepper
Curry Powder
Mix all ingredients, the apricot jam gives this sauce a fruity bouquet.
Finish the slaw by adding the roasted sesame seeds, chopped cilantro with stems, julienned ginger and the juice of the lemon. You can also add some mint for extra freshness.
Assemblage
4 Buns
1 Tomato
1 Onion
Salad Leaves
Salt
Vegan Mayonnaise (optional)
Preheat the oven to 200°C/390°F, cut the buns in half and crisp them for 3 minutes.
Cut the tomato and onion into slices. The onion peels easier when you do it afterwards.
Spread the barbecue sauce over the buns.
Distribute the sweet potato slaw.
Add the aubergine burgers. For a fuller and hearty taste you could top them with some vegan mayonnaise.
Add onion and tomato slice and season with a little salt.
Top with salad leaves.
Serve and enjoy this superfast end easy but savory dish!
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Until next time,
Miron