Eggplant Sriracha BBQ Burger with Zucchini Slaw

Makes 4 to 6 burgers

www.ZsusVeganPantry.com

1 tablespoon plus 1 teaspoon olive oil, divided

1 teaspoon toasted sesame seed oil

1 small onion, minced

6 garlic cloves, minced

⅔ cups ketchup

2 tablespoons plus 1 teaspoon reduced sodium tamari

2 tablespoons rice vinegar

2 teaspoons sriracha (or more)

1 tablespoon brown sugar

½ teaspoon Chinese 5-spice powder

½ teaspoon dry ground ginger

2 tablespoons vegetable broth

1 large eggplant, cut into ¾-inch slices (you will need 8 slices for 4 burgers)

4 to 6 (3-inch) buns, not sliced

Vegan Mayonnaise, to taste

Zucchini Slaw, recipe below

1. Heat 1 tablespoon olive oil and sesame oil in a medium saucepan over medium heat. Add the onion and garlic and cook until golden, about 8 minutes. Add the ketchup, 2 tablespoons tamari, vinegar, sriracha, brown sugar, 5-spice and ginger, stir and cook over medium-low for 8 minutes to thicken and marry flavors. Remove from heat.

2. Combine the remaining teaspoon oil and tamari and the vegetable broth in a large bowl. Toss the eggplant in the marinade and set aside while grill pan preheats.

3. Heat a grill pan over medium heat. Spray each slice of eggplant with oil before placing on grill pan. Cook the eggplant until almost tender, about 2 minutes per side. Baste the eggplant with the BBQ sauce and cook until glazed and the eggplant is tender, about 1 more minute per side.

4. Toast the buns to warm. Cut the buns in half almost all the way through, but not completely. This will help keep the sandwich together. Spread a little mayo on one side of the bun, add 2 eggplant slices, a bit more BBQ sauce and top generously with the slaw. Serve.

Zucchini Slaw

2 tablespoons fresh lime juice

1 tablespoon reduced-sodium tamari

2 tablespoons brown sugar

½ teaspoon fresh ground ginger

1 garlic clove. minced

1 medium zucchini, julienned or grated (use a julienne peeler)

2 cups shredded baby kale

¼ small onion, grated

2 tablespoons minced cilantro

Sea salt and fresh ground black pepper

1. Combine the lime juice, tamari, sugar, ginger and garlic in a large bowl.

2. Add the zucchini, kale, onion and cilantro. Toss to mix. Season with salt and black pepper.