Japanese Eggplant Burger with Teriyaki Sauce

Ingredients

• 2 Japanese eggplants (Cut into 1 cm-thick rounds)
• 1 tbsp Vegetable oil (For cooking)
• 1 tbsp All-purpose flour (For lightly coating the eggplant sandwiches)
• 1 tbsp Sake (For steaming)
• 200 g Ground meat (The source does not specify the type; a beef-and-pork or ground beef mixture works well)
• 0.333 Japanese leek (Finely chopped; approximately one-third of a leek)
• 1 tsp Fresh ginger (Grated)
• 1 tbsp Potato starch (For binding the meat mixture)
• 1 tbsp Sake (Mixed into the meat mixture)
• 0.25 tsp Salt
• Black pepper (To taste)
• 2 tbsp Soy sauce (For the sauce)
• 2 tbsp Mirin (For the sauce)
• 2 tbsp Sake (For the sauce)
• 1 tbsp Sugar (For the sauce)
• White sesame seeds (For topping)
• Shiso leaves (For topping)

Steps

1. 1

   Slice the Japanese eggplants into rounds approximately 1 cm thick. Keep the slices in pairs of similar size so they can sandwich the meat evenly.

2. 2

   Place the eggplant slices in a bowl of water and soak them for 5 minutes. Drain and pat them thoroughly dry with paper towels so the oil does not splatter and the flour adheres properly.

3. 3

   Finely chop the Japanese leek and grate the ginger. Combine the ground meat, leek, grated ginger, potato starch, 1 tablespoon sake, salt, and black pepper in a bowl.

4. 4

   Mix the meat mixture thoroughly until evenly combined and slightly sticky. Divide it into small portions and shape each portion into thin patties sized to fit between the eggplant slices.

5. 5

   Place one small meat patty between each pair of eggplant slices, pressing gently so the filling contacts the eggplant without squeezing it out.

6. 6

   Lightly coat both sides and the exposed edges of each eggplant sandwich with the flour, shaking off any excess.

7. 7

   Heat the vegetable oil in a large skillet over medium heat. Add the eggplant sandwiches in a single layer and cook until the undersides are browned, about 3 to 4 minutes.

8. 8

   Turn the sandwiches carefully and cook the second side until browned and the eggplant begins to soften, about 3 to 4 minutes more.

9. 9

   Pour 1 tablespoon sake into the skillet. Immediately cover the skillet and steam until the meat is fully cooked through and the eggplant is tender, approximately 4 to 6 minutes. The meat should reach 160°F/71°C for a beef mixture or 160°F/71°C for ground pork.

10. 10

    Uncover the skillet and add the soy sauce, mirin, 2 tablespoons sake, and sugar. Simmer, turning the sandwiches gently to coat them, until the sauce thickens and becomes glossy, about 2 to 3 minutes.

11. 11

    Transfer the eggplant burgers to plates. Spoon over any remaining teriyaki sauce and finish with white sesame seeds and shiso leaves. Serve hot.

Notes

The source does not specify the type of ground meat or exact amounts of sesame seeds and shiso. Take care when turning the sandwiches, as the eggplant slices and meat filling may separate before the flour coating sets.

Nutrition per serving

• main
• Japanese
• pan-fried
• teriyaki
• eggplant
• ground meat
• high-protein
• home cooking