Japanese burgers with eggplant and fresh cucumber
4 servings
45 minutes
Japanese burgers with eggplant and fresh cucumber are an original blend of traditional Japanese cuisine with a modern street food approach. A tender beef patty infused with the aroma of rice wine and sake is complemented by roasted eggplant, adding a pleasant sweet depth to the burger. Pickled cucumbers add freshness and a slight tang, balancing the rich flavors. Miso sauce with sriracha creates a spicy harmony, while the soft bun completes the flavor composition. This burger is a great example of how Japanese cuisine carefully transforms traditional recipes into new gastronomic discoveries. Perfect for a cozy dinner or an unusual treat for friends.
1
Preheat the oven to 180 degrees. In a medium bowl, mix mirin, sake, miso, and 2 tablespoons of sugar. Set aside.
- Rice wine: 2 tablespoons
- Sake: 2 tablespoons
- Miso paste: 0 g
- Sugar: 6 tablespoons
2
Line a baking sheet with parchment. Clean and slice the eggplant into rounds, brush with vegetable oil, and place on the parchment. Bake the eggplant on both sides for about 25 minutes.
- Eggplant: 1 piece
- Vegetable oil: to taste
3
While the eggplants are in the oven, mix vinegar, water, 4 tablespoons of sugar, and 1/2 tablespoon of salt in a small saucepan and bring to a boil over high heat. Remove from heat. Add cucumber pieces and stir. Cover with a kitchen towel or double layer of paper towels. The towel should absorb the liquid. Let sit for 10 minutes, then remove the cucumbers and place them in a container. Pour the liquid over the cucumbers and discard any excess. Store the cucumbers in the refrigerator.
- Rice vinegar: 0.5 glass
- Water: 0.5 glass
- Sugar: 6 tablespoons
- Salt: 0.5 tablespoon
- Cucumbers: 2 pieces
4
Divide the minced meat into 4 equal portions and make round patties slightly larger than the buns. Season with salt and pepper. Grill or fry in a pan. Place on a plate.
- Beef: 700 g
- Salt: 0.5 tablespoon
- Ground black pepper: to taste
5
Using a brush, apply miso on both sides of the eggplant and return it to the oven for 2 minutes. Cut the burger buns in half, spread mayonnaise and sriracha on the top half. Place a patty on the bottom half, then a piece of eggplant and cucumbers. Cover with the bun and your burger is ready. Enjoy your meal!
- Miso paste: 0 g
- Mayonnaise: to taste
- Sriracha: to taste
- Hamburger bun: 4 pieces