Burgers, everyone loves them, so it is very rewarding to cook them and not that complicated.

Astonishing that I didn't post a burger recipe until now!

Serves 4

Preparation time: 10 minutes

Salad

1 Sweet Potato (or Butternut Squash)
Olive Oil
Salt
Cane Sugar
Roasted Sesame Seeds
Cilantro
Lemon (or Vinegar)
Ginger
Mint (optional)

For the slaw we just marinade the raw sweet potato. Peel for a pleasant look or don't for nutritional value, then julienne and mix with some caster sugar, salt and olive oil. Set aside to soak.

Egg Plant Burger

1 Egg Plant
Corn Starch
Paprika Powder
Cinamon
Salt
Olive Oil

Cut the aubergine into slices, 1-2 per burger. They soften faster if you slice them thicker.

Mix the starch with the paprika powder and the cinamon. Season with salt and use a little more if you like as the eggplant won't be salted.

Crumb egg plant slices and brush off.

Heat the olive oil in a pan and fry the slices for 3 minutes on each side. The aubergine sucks in the oil so refill if needed. When ready dab off on paper towels.

Barbecue Sauce

Ketchup
Soy Sauce
Chilli Paste
Apricot Jam
Pepper
Curry Powder

Mix all ingredients, the apricot jam gives this sauce a fruity bouquet.

Finish the slaw by adding the roasted sesame seeds, chopped cilantro with stems, julienned ginger and the juice of the lemon. You can also add some mint for extra freshness.