Recipes
Crispy aubergine smashed burger
Soft, roasted aubergine pressed and fried until golden and crisp, layered with sweet caramelised onions, melting cheese, and a bold, punchy samurai sauce.
Messy, indulgent, and full of flavour.
Ingredients
For the aubergine
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2 large aubergines
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60g plain flour
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1 tsp salt
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120ml chickpea water (aquafaba, from a tin of chickpeas)
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120g tortilla crumbs (see method)
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Rapeseed or vegetable oil, for frying
For the onions
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2 large onions, finely sliced (julienne)
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2 tbsp oil or butter
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Salt
For the samurai sauce
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100g mayonnaise
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100g ketchup
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50ml soy sauce
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50g gochujang paste
To serve
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4 burger buns (brioche or similar)
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4–8 slices American-style cheese
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Iceberg lettuce, shredded
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Pickled cucumber or gherkins
Method
Preheat the oven to 190°C (fan 170°C).
Slice the aubergines into thick rounds and place on a tray. Roast for 35–40 minutes until softened but still holding their shape.
Allow to cool slightly, then gently press the aubergine to release a little moisture and flatten slightly.
To make the tortilla crumb:
Dry leftover tortillas or trims in the oven until crisp, then blitz into a coarse crumb. Alternatively, crush tortilla chips.Season the flour with salt. Coat each aubergine piece in flour, dip into the aquafaba, then coat generously in tortilla crumbs, pressing firmly to adhere.
Heat oil in a pan over medium-high heat. Fry the coated aubergine, pressing lightly, until golden and crisp on all sides. Turn gently for even colouring.
Add slices of cheese and allow to melt, then remove and rest briefly on a rack to keep crisp.
For the onions, heat oil or butter in a pan and add the sliced onions without salt initially. Cook gently until softened, then add a pinch of salt and continue cooking until golden and caramelised.
To make the samurai sauce, add all ingredients to a bowl and mix until smooth and fully combined. Taste and adjust if needed.
Lightly toast the burger buns, cut-side down, in a hot pan.
To assemble, spread samurai sauce on both halves of the bun. Add lettuce, crispy aubergine, caramelised onions, and pickles. Close and serve immediately.
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