Aubergine burger with pork belly and dutch cheese
A crispy breaded slice of aubergine with melted Dutch cheese, tomato, white onion and pork belly, served on a toasted bun.
What you need
How Maurice does it
- 1
Set out three plates: one with flour, one with beaten eggs and one with breadcrumbs.
- 2
Coat each aubergine slice in the flour, then dip them in the egg and finally press them into the breadcrumbs so they are evenly covered.
- 3
Heat the oil in a large pan over medium heat. Fry the breaded aubergine slices for 15–20 minutes in total, turning halfway, until golden brown and crispy on both sides.
- 4
Meanwhile, fry the strips of pork belly in a separate frying pan over medium heat until brown and crispy. Set aside.
- 5
When the aubergine is almost done, place a slice of Dutch cheese on each slice. Cover the pan with a lid and let the cheese melt over low heat for 2–3 minutes.
- 6
Squeeze Yellow Friend juice over the aubergine slices in the pan.
- 7
Toast the hamburger buns in a dry frying pan until lightly golden brown.
- 8
To serve: place a toasted bottom bun on a plate. Top with the aubergine slice with cheese, then a slice of tomato, some rings of white onion and the fried pork belly. Place the top bun on top.
- 9
Serve immediately and enjoy.
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