Mince the cooked eggplant on a cutting board until it forms a paste.
Finely chop the other eggplant and sprinkle with salt. Let sit for 10 minutes. Lightly wring it out! (For those who would like to work through the extra step, you can briefly soak the eggplant in water before sprinkling with salt).
Add all of the eggplants to a bowl and mix with your hands!
Heat some oil in a frying pan and just like you would with normal burgers, close the lid and steam fry! (Don't touch them too much!)
Flip over and continue frying.
Here I added grated daikon radish, soy sauce, and kabosu citrus for a Japanese twist.
You could also top with mozzarella cheese and ketchup to make a rice burger.
Or try it in sandwiches.
Story Behind this Recipe
I wanted to share this eggplant burger that's still delicious even when cooled.
Adding miso to the eggplant burger. You can also change the oil to sesame oil. Depending on your mood, you can top with cheese, lemon, or onion sauce. There are so many different ways to enjoy this burger, so try it with your favorite toppings!