Japanese Miso-Glazed Eggplant Burgers With Fresh Pi

Name: Japanese Miso-Glazed Eggplant Burgers With Fresh Pickles Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons mirin (see note); 2 tablespoons sake; 1/4 cup mild red or white miso; 6 tablespoons sugar, divided; 1 large globe eggplant, cut crosswise into 4 (1/2 inch thick) rounds (see note); Vegetable oil, for brushing; 1/2 cup rice vinegar; 1/2 cup water; 1/2 tablespoon kosher salt, plus more for seasoning; 2 cups thinly sliced Japanese or English cucumbers (about 2 Japanese or 1/2 English); 1 1/2 pounds; , preferably about 80 percent lean, formed into 4 (4 1/2 inch wide) patties; Freshly ground black pepper; Mayonaise, preferably; , for serving; Sriracha, for serving; 4 English muffins, split and toasted

Servings: persons

2 tablespoons mirin (see note)
2 tablespoons sake
1/4 cup mild red or white miso
6 tablespoons sugar, divided
1 large globe eggplant, cut crosswise into 4 (1/2 inch thick) rounds (see note)
Vegetable oil, for brushing
1/2 cup rice vinegar
1/2 cup water
1/2 tablespoon kosher salt, plus more for seasoning
2 cups thinly sliced Japanese or English cucumbers (about 2 Japanese or 1/2 English)
1 1/2 pounds
, preferably about 80 percent lean, formed into 4 (4 1/2 inch wide) patties
Freshly ground black pepper
Mayonaise, preferably
, for serving
Sriracha, for serving
4 English muffins, split and toasted

1
Preheat oven to 350u00b0F. In a medium bowl, whisk together mirin, sake, miso, and 2 tablespoons sugar until well combined. Set aside.
2
Line a rimmed baking sheet with parchment paper. Brush eggplant slices with vegetable oil and set on prepared baking sheet. Bake eggplant, turning once, until very tender, about 25 minutes.
3
Meanwhile, combine vinegar, water, remaining 4 tablespoons sugar, and 1/2 tablespoon salt in a small saucepan and bring to a boil over high heat. Remove from heat. Add cucumber slices and stir. Cover with a clean kitchen towel or a double layer of heavy duty paper towels, pressing down until towel is saturated with liquid and in direct contact with the cucumbers. Let rest 10 minutes, then transfer cucumbers to a sealable container. Top up with liquid and discard the rest. Store in the refrigerator for up to 1 month.
4
Season patties generously with salt and pepper. Cook to desired doneness on a hot grill or in a skillet on the stovetop, 125u00b0F for medium rare or 135u00b0F for medium. Transfer to a plate and allow to rest for 5 minutes.
5
Turn on broiler. Brush top sides of eggplant slices with miso glaze and broil until browned on top, about 2 minutes. Spread mayonnaise and sriracha on English muffin top halves. Set burger patties on English muffin bottom halves, and top each with an eggplant slice. Top with pickled cucumbers, saving the rest for another use, close burgers and serve immediately.

118

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons mirin (see note), 2 tablespoons sake, 1/4 cup mild red or white miso, 6 tablespoons sugar, divided, and more.

Yes, Japanese Miso-Glazed Eggplant Burgers With Fresh Pickles Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese Miso-Glazed Eggplant Burgers With Fresh Pickles Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions