Glazed Eggplant Burgers With Fresh Pickles Recipe – Japanese Miso

Eggplant Burgers With Fresh Pickles Recipe. Topped with tender, miso roasted eggplant and pickled asian cucumber pickles, these burgers strike sweet saline balance that is hard to resist.


Why this recipe works:

Using the 80-percent lean beef ground ensures juicy, tasty burgers.
Dealing with beef on Earth as little as possible, the only external spices creates patty with a perfect hamburger fabric that is not as tight as a meatloaf.
Note: Mirravi is a rice-based sweet wine. It can be found in any Japanese or Asian grocery story. If they are unavailable, you can replace by heating 1 cup of sake with 1 cup of sugar until it’s solved. While you only need 4 slices of eggplant for these burgers, you can (should) cook more eggplant slices, using extra jangles, because they are delicious.


    • 2 tablespoons
    • tablespoons for
    • 1/4 light red or white Miosu Cup
    • 6 tablespoons sugar, divided
    • 1 large eggplant in the world, cutting the intersection to 4 (1/2 inches thick)rounds (see note above)
    • Vegetable oils, to clean
    • 1/2 Cup vinegar Rice
    • 1/2 Cup water
    • 1/2 tsp cocher salt, plus more for spices
    • 2 cups thin Japanese or English cucumber (about 2 Japanese or 1/2 English)
    • 1 1/2 lbs Fresh cow chuck ground, preferably about 80 percent lean, formed in 4 (4 1/2 inches wide)
    • Freshly crushed black pepper
    • Services provided by the Association
    • 4 English cakes, split and toast


    1. Heated oven to 350 °f. In a medium bowl, they whisk together in mirravi, sake, miso, and 2 tablespoons of sugar so well combined. Step aside.
    2. The bread-leaf line presented with parchment paper. Brush the eggplant slices with vegetable oils and set on the prepared baking sheet. Eggplant bread, turning once, so tender, is about 25 minutes.
    3. At the same time, the combination of vinegar and water, the remaining 4 tablespoons of sugar, 1/2 tablespoon salt in a small frying pan and brought to boil on high heat. Removed from the heat. Add the Slides option and its effects. Cover with a clean kitchen towel or a double layer of heavy paper towels, pressing until the towel is saturated with fluid and direct contact with the option. Allow a 10-minute rest, and then move the option to a sealable container. Higher with fluid and ignoring the rest. Storage in the refrigerator for up to 1 month.
    4. Season the Pies generously with salt and pepper. Cook the desired food on the hot grill or in a wok on the stove, 125 °f for a rare average or 135 °f for medium. Move to the panel and allow for a 5-minute rest.
    5. Run the brows. Brush the upper sides of the eggplant slices with miosu and even brown eyebrows on top, about 2 minutes. Spread the mayonnaise and srivsha on half of the English pie. Set the burger pies on half of the English cake down the cakes, and top all with an eggplant slice. Higher with cucumber pickle, provide convenience for another use, and close burgers and serve instantly.

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