Double Miso Beef Burger and Sticky Aubergine
with Caramelised Sweet Potato Wedges and Sesame Mayo Dressed Asian Slaw
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 unit(s)
Pak Choi
1 pack(s)
Radish
1 unit(s)
Carrot
1 unit(s)
Garlic Clove
2 unit(s)
Seeded Burger Bun
(ContainsCereals containing Gluten, Egg, Soya)2 unit(s)
Sweet Potato
1 unit(s)
Aubergine
3 sachet
Honey
25 grams
Panko Breadcrumbs
(ContainsCereals containing Gluten)1 sachet
Ginger Puree
2 pot(s)
Miso Paste
(ContainsSoya)360 grams
Beef Mince
1 pot(s)
Sesame Seeds
(ContainsSesame)2 sachet
Mayonnaise
(ContainsEgg, Mustard)1 sachet
Soy Sauce
(ContainsCereals containing Gluten, Soya)Not included in your delivery
1 tbsp
Water
Trim the bok choy, slice the green leaf from the stalk and set aside for later, then thinly slice the remainder widthways. Trim the radishes and thinly slice. Trim the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the centre, discard the centre. Pop the chopped bok choy, radishes and carrot in a bowl and set aside for later. Peel and grate the garlic (or use a garlic press). Halve the burger buns.
Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and set aside. Trim the aubergine and slice into rounds 2cm wide. Pop on another baking tray in a single layer and drizzle with oil.
Roast the potatoes on the top shelf and the aubergines on the middle until the potatoes are nearly tender and the aubergine is soft and golden, 15-20 mins. Once the time is up, remove the aubergine from the oven and set aside, drizzle two thirds of the honey over the sweet potato and pop back into the oven until golden and tender, 10-15 mins more.
Pop the panko breadcrumbs in a bowl and add the garlic, half the ginger puree and half the miso paste. Mix together, then add the beef mince. Season with salt and pepper and mix together with your hands until well combined. Shape into burgers about 2cm thick, 2 per person. IMPORTANT: Remember to wash your hands after handling raw meat! Heat a frying pan on medium high heat (no oil). Once hot, add the sesame seeds and toast them until golden, 2-3 mins, stirring them regularly so they don’t burn. Remove the seeds to a bowl, keeping the pan.
Pop your pan back on medium high heat, add a drizzle of oil. Once hot, add the burgers, fry until browned on the outside and cooked through, 8-10 mins total. Carefully turn them every 3 mins, lower the heat if they are burning. IMPORTANT: The burgers are cooked when no longer pink in the middle. Remove to a plate and cover with foil. Meanwhile, add the mayo and water (see ingredients list for amount) to the sesame seeds along with the remaining ginger puree. Stir together. Put the remaining miso, remaining honey and soy sauce into another bowl and stir together.
Pop your pan back on medium high heat and add the cooked aubergine. Pour in the miso mixture and turn the aubergine so it's coated in the sauce. Simmer until the sauce is sticky, 3-4 mins. Pop the burger buns in the oven to warm through, 2-3 mins. Meanwhile, add half the mayo dressing to the radish, bok choy and carrot, toss to coat. Serve one burger on the bottom of the bun, followed by a couple of slices of aubergine, another burger and some more aubergine. Finish with the bok choy leaf, a dollop of remaining dressing and the bun lid. Serve with the wedges and salad. Enjoy!