Vegan Miso Aubergine Sushi Burger

Its aubergine burger time, vegan style! Try this aubergine burger patty smooshed between two fried sushi rice buns

Done in 1 hour

Serves 2

Dish by Spencer Lengsfield

Ingredients

for the mayo

2green chillies

1garlic clove

1 tbsprice vinegar

1spring onion

Squeezelemon

2 tbspchickpea aquafaba

200mlvegetable oil

Salt, to taste

for the slaw

1/3red cabbage, thinly sliced

1/3white cabbage, thinly sliced

2spring onions, thinly sliced

2 heaped tbspspicy green mayo

1lemon, juice

2 tbsprice vinegar

Salt and pepper, to taste

for the aubergine

2aubergines

3 tbspmiso paste

2 tbspbrown sugar

3 tbspsoy sauce

2 tbsprice vinegar

Water, splash

to serve

300gsushi rice, cooked and cooled

Vegetable oil, to fry

1avocado, sliced

We've piled sticky miso aubergine, spicy green mayo, slaw, and avocado onto two deep fried sushi rice buns to make the perfect miso aubergine burger. Flavour combos out of this world, AND it's vegan! Win-win. You can find the recipe to this delicious vegan aubergine burger below and watch the video about.

Method

Wash your rice until the water runs clear, then let it soak for 30 minutes. This is optional, but recommended. Drain one more time, then top up with fresh water, enough to come up to your first finger knuckle.

Bring to a boil, then cover and turn down to low and leave to cook for 15-18 minutes. Leave to stand for 10 minutes, then press into a dish and leave to chill in the fridge for at least 1 hour.

Add all of your mayo ingredients to a jug, then blend using an immersion blender until it's thick and emulsified.

For the slaw, combine your cabbage, spring onions, mayo, lemon, and vinegar. Season with salt and pepper.

Whisk together the miso paste, brown sugar, soy sauce, rice vinegar, and water. Dice your aubergine.

Brown all of your aubergine in batches. Pour over the miso glaze, then let it reduce on a medium heat.

Heat your vegetable oil to 180 C. Tip out your cooled sushi rice, then cut out into four circles. Carefully place the circles into the oil and fry until golden and crispy.

Assemble: rice bun, green mayo, avocado slices, aubergine, slaw, top bun. Enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.