Braaied Veggie Burgers with Maille Mustard Miso Mayo
Ingredients
- 4 whole black Mushrooms
- 2 red peppers, cored and quartered
- 1 large eggplant, 1cm thick sliced longways and scored
- Extra virgin olive oil
- 2 cups fresh rocket
- 4 sourdough hamburger buns
- 1 Tbsp sweet white miso
- 1 Tbsp wholegrain mustard
- 2 tsp toasted sesame oil
- 2 tsp honey
- 1 Tbsp water
- 1 cup vegan mayo
- 1 Tbsp fresh lemon juice
- 1 Tbsp Maille Dijon mustard
- 1 Tbsp sweet white miso
- 1 Tbsp fresh dill, chopped
- Sea salt and freshly ground black pepper
Preparation
In a medium bowl, mix the mayo ingredients together and chill.
Combine the marinade ingredients together. Rub the scored eggplant in the marinade and set aside for 10 minutes.
In the meantime, brush the red pepper and whole black mushrooms with olive oil and season well.
Heat a charcoal or gas grill to medium-hot. Place the red pepper, eggplant, and mushrooms on the grill, skin-side down. Cook for 10 to 15 minutes until tender and charred. You can remove the blackened skin from the peppers if you prefer.
Stack the rocket and grilled veggies on the burger bun, layering with mayo.