Miso and maple aubergine ‘steak’ burger

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Mix the miso paste, maple syrup and soy in a shallow bowl to make a marinade. Slice the aubergine lengthways into 3cm-thick strips (you’ll have leftovers – see tips) and coat thoroughly in the marinade.
2. Heat a griddle pan over a medium-high heat. Toss the onions in a little oil, then griddle for 3 minutes on each side. Put on a large baking sheet, then transfer to the oven to cook for 20 minutes while you char the aubergine slices.
3. Turn the heat under the griddle pan to medium, then griddle the aubergine slices for 5 minutes on each side. Add to the tray with the onions for the last 10 minutes, so they’re cooked through and tender.
4. Meanwhile, mix the mayonnaise and half the lime zest. If you like, warm the burger buns in the oven. Spread a little of the mayo mixture on the bottom half of each bun, drizzle with sriracha, then top with the aubergine steaks, onions, salad and peanuts (if using). Finish the burger with a squeeze of lime juice and the top half of the bun (see tips).