Twirled aubergine burger with selfmade tomato ketchup and caramelised onions

 

As alfresco ingesting time receives underneath way, why not appreciate an array of tasty flavours in a bun? No meat essential!

 

Begin with the caramelised onions, as they consider the longest to put together. Peel and chop two onions and place them in a chilly saucepan. Incorporate 2tbsp butter and place the saucepan on a medium warmth. The onions will shortly begin to launch liquid, and the flavours will be concentrated as a outcome of cooking in their possess juices. Stir with a picket spoon about every single five minutes for 30-40 minutes, and check out that they are not burning. If you discover they are commencing to get dry you can insert the vinegar previously. Pour 1tbsp purple wine vinegar into the saucepan of onions, increase the warmth and significantly minimize with no a lid. Place to a single facet.

 

Preheat the oven to 180°C. Reduce two aubergines lengthways into slim slices, preferably by employing a mandoline. Pour a lot of oil into a frying pan and warmth right up until it starts off to smoke. Fry the slices of aubergine on equally sides so they consider on a wonderful color, then transfer them to paper towels so they launch the surplus body fat.

 

Lay three-four slices of aubergine in a row so they kind a prolonged strip. Repeat with the remaining slices of aubergine so you get six prolonged strips. Consider 200g tomato purèe and unfold a slim layer on every strip, then sprinkle 250g grated mozzarella and 100g grated Parmesan on best. Roll every size up to kind a spherical – as if creating a cinnamon roll – of about the very same diameter as the bun. Transfer the aubergine rolls to ramekins or warmth-resistant teacups. Place in the oven and bake for about 20 minutes.

These aubergine patties function very best if they are offered time to settle, so, after baked permit them to great in the fridge for an hour or so, then reheat them in an oven at 175°C for 10 minutes right up until warmed via. Butter the buns on the minimize area and fry them swiftly in a frying pan or grill.

 

Slide a tiny knife all around the edges of the ramekins or teacups to loosen, switch them more than and slide the aubergine patties out on to
a big plate. Very carefully spot a patty on every bun and best with pickled gherkins, caramelised onion and a good dollop of ketchup.

 

 

Green Burgers  (£15, Hardie Grant) Pictures © Martin Nordin

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