Tempura Zucchini Burgers on Avocado Buns | VegNews

Ingredients

• For the spicy miso mayonnaise:
• ⅓ cup
• vegan mayonnaise
• 2 teaspoons
• sriracha
• 1 teaspoon
• white miso paste
• 1 pinch cayenne pepper 
• For the tempura zucchini patty:
• 2 cups cake flour, divided
• 1 cup ice water
• Canola oil for frying
• 1 zucchini, sliced lengthwise into ¼-inch pieces
• For the burger toppings:
• 4 avocados, peeled, halved, and pitted
• 2 tablespoons pickled ginger
• Nori strips
• 1 tablespoon black sesame seeds