Miso and maple aubergine ‘steak’ burger

Name: Miso and maple aubergine ‘steak’ burger
Yield: Serves 2
Ingredients: 2 tbsp white miso paste (from Waitrose, Ocado and Amazon); 1 tbsp maple syrup; 1 tbsp dark soy sauce; 1 large aubergine; 2 medium onions, cut into wedges; 2 tbsp vegan mayonnaise; Grated zest and juice ½ lime; 1 tbsp sriracha sauce; 2 burger buns, split in half; Salad (we used an Asian herb/salad mix but you could use a combination of coriander and pea shoots) and a few salted peanuts (optional) to serve

Published: 6 Nov 18
Updated: 18 Mar 24

Test kitchen approved

A quick miso marinade gives an umami-rich flavour to aubergine ‘steaks’ to replace traditional beef in this meat-free burger – and it happens to be vegan.

Serves 2
Hands-on time 25 min, oven time 20 min

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Ingredients

2 tbsp white miso paste (from Waitrose, Ocado and Amazon)
1 tbsp maple syrup
1 tbsp dark soy sauce
1 large aubergine
2 medium onions, cut into wedges
2 tbsp vegan mayonnaise
Grated zest and juice ½ lime
1 tbsp sriracha sauce
2 burger buns, split in half
Salad (we used an Asian herb/salad mix but you could use a combination of coriander and pea shoots) and a few salted peanuts (optional) to serve

Method

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.
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.
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.
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).

Recipe from August 2018 Issue

Nutrition

Nutrition: per serving

Calories: 440kcals
Fat: 17.2g (1.8g saturated)
Protein: 10.6g
Carbohydrates: 55.6g (21.9g sugars)
Fibre: 10.3g
Salt: 3.3g

delicious. tips

We griddled the aubergine first to maximise flavour, while the miso marinade adds a savoury umami dimension that leaves you feeling satisfied.

Serve the aubergine on half a bun if you want to reduce the calorie content. Save any offcuts of aubergine and cook and use in pasta sauces or rice dishes.

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Miso and maple aubergine ‘steak’ burger

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