Japanese · Lunch
Grilled Eggplant Miso Burger
A grilled eggplant patty brushed with red miso glaze, topped with pickled daikon slaw, scallion, and miso mayonnaise on a toasted sesame bun. The eggplant is char-grilled until soft and lightly caramelized, giving a smoky, umami-rich bite with a tender center.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
440Calories
11.2gProtein
21.3gFat
51.8gCarbs
14.9gSugar
8.6gFiber
1402mgSodium
8mgChol
3.2gSat Fat
758mgPotassium
108mgCalcium
2.8mgIron
0.1mcgVitamin B12
8.2mgVitamin C
vegetarian
low-cholesterol
high-fiber
low-calorie
rich-umami
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Slice the eggplant into one thick round about three-quarter inch thick and score both cut faces lightly in a crosshatch pattern.
2
Marinate
Stir together red miso, mirin, and sesame oil. Brush the mixture over both sides of the eggplant and let sit 10 minutes.
3
Grill
Heat a grill pan over medium heat with vegetable oil. Grill the eggplant 5 to 6 minutes per side until deeply char-marked and tender throughout.
4
Build
Stir red miso into mayonnaise and spread on the bottom bun. Stack the eggplant, pickled daikon tossed with rice vinegar and sugar, sliced scallion, and sesame seeds before closing with the top bun.
5
Plate
Set the burger on a plate and serve immediately while the eggplant is still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g eggplant
- 2 tbsp2 tbsp red miso
- 2 tsp2 tsp mirin
- 2 tsp2 tsp sesame oil
- 22 hamburger bun
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp red miso (for the mayonnaise)
- 4 tbsp4 tbsp daikon
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar-white
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp vegetable oil
