Aubergine Katsu Burger (Eggplant Katsu Burger)

This Aubergine Katsu Burger is an irresistible fusion of textures and flavours. The golden, crispy aubergine katsu is the star, nestled in a soft brioche bun with a zingy, crunchy cabbage slaw. Finished with rich tonkatsu sauce and creamy kewpie mayo, every bite delivers a perfect balance of zing, crunch, and umami.

Table of Contents

• Ingredient Breakdown
• How to Make the Perfect Aubergine Katsu
• Frying vs. Air Frying
• This Aubergine Katsu Burger Needs a Slaw
• The Katsu Dynamic Duo: Tonkatsu and Kewpie
• More Burger Recipes

Ingredient Breakdown

• Aubergine: The star of the show. Thick slices of aubergine become tender and juicy inside a crispy panko shell.
• Sweetheart Cabbage: Thinly sliced and tossed in a simple rice vinegar dressing, adding crunch and zing to balance the richness of the burger.
• Spring Onions: Sliced thin, these add a sharp, fresh bite to the slaw.
• Rice Vinegar: A light and tangy vinegar that gives the cabbage slaw its brightness.
• Sugar: Balances out the acidity of the vinegar for the perfect slaw.
• Plain Flour: Forms the base of the dredge for the aubergine.
• Garlic and Onion Granules: Add a subtle, savoury depth to the flour coating.
• Eggs: Helps the panko adhere to the aubergine, ensuring a crispy, golden crust.
• Panko Breadcrumbs: The key to achieving a light, crispy coating for the aubergine.
• Vegetable Oil: Used for frying the aubergine to golden perfection.
• Brioche Buns: Soft, slightly sweet buns that complement the savoury aubergine katsu.
• Kewpie Mayonnaise: Creamy and rich, this Japanese mayo brings an umami hit that ties everything together.
• Tonkatsu Sauce: A thick, tangy sauce that pairs perfectly with the crispy aubergine and creamy mayo.

How to Make the Perfect Aubergine Katsu

To nail this Aubergine Katsu Burger recipe, you need to understand how to make the perfect aubergine katsu. The key lies in three essential elements: salting the aubergine, the dredging process, and the magic of panko breadcrumbs.

The Importance of Salting the Aubergine

Salting the aubergine is a non-negotiable step. Why? Because aubergines are like sponges and they hold a lot of water. Water is the enemy of crispiness, so if you want your aubergine to get crispy, you must extract as much water from it as possible. This is where the salt comes in. When you salt the aubergine, it draws out the excess moisture, helping the flesh firm up.

Once you salt the aubergine slices and leave them to rest for at least 30 minutes, you’ll notice beads of moisture forming on the surface. Pat the slices dry with a clean tea towel to remove that excess liquid, then you’re good to go. Extracting the excess moisture will prevent the aubergine from over-steaming inside the katsu shell. This will ensure that the flesh gets tender without becoming mushy, and that the coating remains crispy.

The Dredging Process

The 3-part dredging process is essential for achieving that crispy, crunchy coating that makes this Aubergine Katsu Burger so delicious. It starts with plain flour, which helps the next layers stick. You season the flour with garlic and onion granules to build flavour from the ground up.

Next comes the egg wash. Beaten eggs act as the glue that holds the panko breadcrumbs in place. The eggs also add richness, contributing to the overall flavour of the dish.

Finally, you dredge the aubergine in panko breadcrumbs. Be sure to press the breadcrumbs into the aubergine firmly. This ensures that the coating sticks well and forms an even, crunchy crust when fried.

Why Panko Breadcrumbs are a Must

Panko is different from regular breadcrumbs, and it’s the secret to a light and airy crust. Originating from Japan, panko is made from bread without crusts and has a coarser, flakier texture. This unique structure creates more surface area, which results in a lighter, crisper fry than traditional breadcrumbs.

Frying vs. Air Frying

If you’re after the ultimate crunch and flavour, frying is your best bet. Cooking the aubergine in hot oil gives it an irresistibly crisp crust while keeping the interior soft and tender. However, if you’re after a healthier option, air frying is a viable alternative. It won’t give you quite the same depth of flavour or crunch, but it’s lighter and still satisfying.

Whichever method you choose, the key is making sure the aubergine is cooked until golden brown on the outside and tender on the inside. This contrast in textures is what makes this Aubergine Katsu Burger so moreish.

This Aubergine Katsu Burger Needs a Slaw

While the aubergine katsu is rich and indulgent, the cabbage slaw brings balance with its tangy, crunchy bite. Sweetheart cabbage, also known as pointed or hispi cabbage, is perfect for this slaw. Its tender leaves soften slightly as they soak in the rice vinegar and sugar dressing, creating a fresh, zingy counterpart to the richness of the aubergine.

Spring onions add a sharp, fresh element to the slaw, enhancing its texture and flavour. Don’t worry if the cabbage looks dry when you first toss it with the dressing—the salt will draw out moisture from the cabbage, hydrating it as it sits.

The Katsu Dynamic Duo: Tonkatsu and Kewpie

This Aubergine Katsu Burger burger wouldn’t be complete without these two signature condiments: tonkatsu sauce and kewpie mayo. These two sauces bring the flavours together, balancing the rich fried aubergine with tangy, umami-packed goodness.

What is Tonkatsu Sauce?

Tonkatsu sauce is a thick, sweet-savoury Japanese condiment made with a blend of fruits, vegetables, soy sauce, and spices. It’s similar to a Worcestershire sauce but thicker and slightly sweeter. In this Aubergine Katsu Burger recipe, the tonkatsu sauce adds a tangy, sweet depth that contrasts the creamy mayo and the crispy aubergine kastu.

You can find tonkatsu sauce in most Asian supermarkets and it’s increasingly more available in major supermarkets, too. If you’re UK-based, you can find it in Waitrose and Ocado. Alternatively, you can make your own at home with ingredients like Worcestershire sauce, ketchup, soy sauce, and sugar. I recommend Namiko Chen’s homemade tonkatsu sauce recipe, which uses just 4 simple ingredients and is very quick to make.

What is Kewpie Mayo?

Kewpie mayo is different from regular mayonnaise in both flavour and texture. Made with egg yolks (instead of whole eggs like standard mayo) and seasoned with rice vinegar instead of distilled vinegar, Kewpie has a richer, creamier consistency. It’s also smoother and has a subtle sweetness.

While you could use regular mayo in this Aubergine Katsu Burger, kewpie mayo is worth seeking out. You can find it in most Asian grocery stores and it’s increasingly more available in major supermarkets, too. If you’re UK-based, check out Sainsbury’s, Waitrose and Ocado.

More Burger Recipes

If you loved this Aubergine Katsu Burger, here are a few more burger recipes that you might like:

• Spicy Teriyaki Tofu Burger: This burger features crispy, sesame-crusted tofu, tossed in a spicy teriyaki glaze, charred pineapple and a vegan sriracha slaw.
• Harissa Lamb Burgers: Juicy lamb patties spiced with harissa, topped with cumin caramelised onions, minty mayo and rocket – you!
• Chilli Cheeseburger: Loaded with two cheesy patties, a smoky chipotle chilli, chunky guacamole and crispy tortilla chips, this burger is sensational.