Vegetarian burger

Preparation

Cut and discard the ends of the aubergine, slice into 8 thick rounds (about 1.5 – 2 cm thick). Brush the cut sides all over with 3 tbsp of the oil. Place in a frying pan and cook for 4 minutes on each side, over a medium heat until the aubergine is golden and the inside softened. Pour in the Kikkoman Teriyaki BBQ Sauce with Honey, turn the heat down and cook for another couple of minutes, turning the aubergines in the sauce to coat them well. 

Meanwhile heat the remaining oil in another frying pan or griddle and cook the halloumi for 1 – 2 minutes on each side, until golden.

Put a handful of rocket leaves on the base of each of the toasted buns, then top with 2 slices of the aubergine, followed by a spoonful of any teriyaki sauce left in the pan, then top with the halloumi and the burger lid.

TO BBQ

Brush the aubergine as instructed with oil, then grill on the bbq for 4 – 5 minutes, or until cooked through. Remove from the bbq and brush with the teriyaki sauce, then return to the grill for a minute or two on each side to glaze. Meanwhile brush the halloumi with the remaining oil and bbq for 2 – 3 minute on each side until golden and softened.