Double Miso Beef Burger and Sticky Aubergine

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.