Miso Aubergine Burger
with Wedges, Pickled Cucumber and Satay Sauce
We love good Miso Aubergine Burger with Satay Sauce and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Aubergine
(May contain Celery)
450 grams
Potatoes
15 grams
Sesame Seeds
½ unit(s)
Cucumber
(May contain Celery)
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Lime
15 milliliter(s)
Rice Vinegar
2 pot(s)
Peanut Butter
32 grams
Sweet Chilli Sauce
15 grams
Miso Paste
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
2 unit(s)
Burger Buns
Not included in your delivery
1 tsp
Sugar
milliliter(s)
Water for the Cucumber
milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat the oven to 200°C. Trim the aubergine and slice into 0.5 cm thick rounds. Pop onto a baking tray in a single layer, drizzle with oil and season with salt and pepper. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on another large baking tray in a single layer. Drizzle with oil, sprinkle over half the sesame seeds, season with salt and pepper. Toss to coat, then spread out and roast the aubergines on the top shelf of your oven. Place the potatoes on the middle shelf. Cook both until they are golden, 20-25 mins. Turn halfway through cooking.
Halve the cucumber lengthways. Use a vegetable peeler to peel long ribbons from one half of the cucumber. Stop when you get to the seeds and set aside into a bowl (discard the part with the seeds). Trim the remaining cucumber then halve lengthways. Thinly slice widthways. Trim the root from the baby gem lettuce then separate the leaves. Pop the sliced cucumber and lettuce into a bowl and set aside. Halve the lime.
Pop the vinegar, sugar and water (see ingredients for amounts) into a small saucepan, season well with salt and heat over medium heat until the sugar has dissolved, 1-2 mins. Remove from the heat, pour over the ribboned cucumber, mix well and set aside. Pop the peanut butter into a small bowl with the sweet chilli sauce, half the lime juice and a pinch of salt and pepper. Mix well and add a splash of water to loosen.
Pop the remaining sesame seeds into a medium frying pan over medium heat (no oil!), stir until they’re golden brown, 2-3 mins. TIP: Watch them like a hawk as they can easily burn!. Pop the toasted sesame seeds into a small bowl but don’t wash the pan! Pop the miso paste, soy sauce, water and sugar (see ingredients for both amounts) into the frying pan over medium heat and bubble until thickened, 1-2 mins, stirring regularly to prevent the mixture from burning. Once the aubergine is cooked, add this to the miso pan with half the toasted sesame seeds, and carefully turn to coat in the mixture.
Halve the burger buns and pop them into the oven to warm through during the last 2-3 mins of potato cooking time. Mix the remaining sesame seeds through the lettuce and cucumber with the remaining lime juice, a drizzle of olive oil and a pinch of salt and pepper. Toss together.
Divide the burgers between plates and top with the miso aubergine. Add a spoonful of the peanut butter sauce then top with the pickled cucumber. Divide the wedges between plates with the salad on the side and any remaining peanut sauce alongside. Enjoy!
