¼ teaspoon salt
½ teaspoon sugar
1 tablespoon rice vinegar
1 cup shredded cabbage
1 spring onion, finely sliced
1 cup bean sprouts
2 tablespoons soy sauce
2 tablespoons lemon juice
300g tofu
1 eggplant
1 medium/large kūmara, peeled
oil for baking
4 hamburger buns, halved
200g firm mozzarella or vegan alternative, sliced
kimchi & carrot ketchup and mayonnaise, to serve
300g carrots, peeled and sliced
250ml apple juice
1 tablespoon apple cider vinegar
½ cup kimchi

This burger is super-simple to make, packed with flavour and different textures. You could use any vegetable in here that is suitable to slice and bake; I find the best combo is to use one vegetable that is dense, such as kūmara, pumpkin or cauliflower, and one that roasts soft and juicy, such as eggplant, portobello mushroom or zucchini. I have used the eggplant-kūmara combo here. The kimchi and carrot ketchup really adds some wow factor, and it is simple to make and a great addition to many other dishes.

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1.Heat the oven to 200°C.
2.To make the cabbage salad, mix the salt, sugar and vinegar in a bowl then toss in the cabbage, spring onion and bean sprouts and set aside, tossing occasionally, while you cook the burgers.
3.In a small bowl, mix the soy sauce and lemon juice.
4.Slice the tofu into four slices about 1cm thick and place in the middle of a large, well-oiled baking tray.
5.Cut the eggplant into 1cm-thick slices and arrange around the tofu, then slice the kūmara a little thinner and lay on the tray.
6.Brush everything with the soy sauce mix.
7.Bake for 10 minutes then remove from the oven, brush or spray everything with a little oil and turn each piece over.
8.Brush with more soy sauce and bake for a further 5 minutes, or until the vegetables are tender when pierced with a knife.
9.Cover the base of each bun with cheese and put in the oven to melt as the vegetables cook for the last few minutes.
10.When everything is done, turn off the oven and put the bun tops in to warm as you build the burgers.
11.Put some ketchup on top of the cheese then add the tofu, eggplant, kūmara, more ketchup and cabbage salad.
12.Spread the bun top with mayo and put it on top.
14.Put the carrots and juice in a saucepan and bring to the boil with the lid on, but offset.
15.Lower the heat and simmer for about 15 minutes until the carrots are very tender.
16.Cool and transfer to a food processor along with the vinegar and kimchi and blend to a sauce.
17.Store in a jar in the fridge; it keeps for 3 weeks.

Recipes and food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

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