How to Prepare Perfect Vegan Korean BBQ Burger

How to Prepare Perfect Vegan Korean BBQ Burger Delicious, fresh and tasty.

Vegan Korean BBQ Burger. These vegan Korean BBQ burgers are loaded with flavor. Made with tempeh for protein packed goodness, glazed with a Korean barbecue sauce, and topped with a kimchi slaw they are veggie burger perfection! I am obsessed with these vegan burgers!

Burgers-Heat the sesame oil in a skillet over medium high.

The definition of fusion cuisine as a traditional burger meets spicy and flavorful kimchi to create magic.

Simple Korean Kimchi BBQ Burgers [Vegan] - One Green Planet If this vegan simple korean kimchi BBQ burger isn't a delicious plant-powered burger, I don't know what is… This tall stack of saucy goodness is the Simple Korean Kimchi BBQ Burger from Mastering the Art of Vegan Cooking by Annie and Dan Shannon.

You can have Vegan Korean BBQ Burger using 29 ingredients and 10 steps. Here is how you cook that.

Ingredients of Vegan Korean BBQ Burger

1. It’s of Kimchi Ketchup:.

2. You need of Kimchi, 2 Cabbages.

3. You need of Tomato Ketchup, 2 Heaped TBSP.

4. You need of @chillibellasg's Korean Chili Paste / Gochujang, 2 Heaped TBSP Adjust To Preference.

5. You need of Maple Syrup Preferable Grade 'A', 2 Heaped TBSP Adjust To Preference.

6. You need Pinch of Nori Flakes,.

7. You need of Fresh Lemon Zest, 1/4 Lemon.

8. Prepare of Fresh Lemon Juice, 1/4 Lemon.

9. It’s of Korean BBQ Sauce:.

10. Prepare 4 TBSP of Maple Syrup Preferable Grade 'A',.

11. It’s 1 Dash of Liquid Smoke,.

12. Prepare 4 TBSP of Vegan-Friendly Soy Sauce / Tamari,.

13. Prepare 1 TBSP of Rice Wine / Mirin,.

14. It’s 1 TBSP of Sesame Oil,.

15. Prepare Pinch of Garlic Powder,.

16. It’s Pinch of Ginger Powder,.

17. It’s Pinch of Dried Mushroom Powder,.

18. Prepare Pinch of Gochugaru,.

19. You need 1 Stalk of Scallions,.

20. You need of Burger:.

21. It’s of Sesame Oil, A Drizzle.

22. Prepare 2 Cloves of Crushed Garlic,.

23. It’s of Crushed Ginger, 1" Sliced Into Halves.

24. Prepare 2 Stalks of Crushed Scallion,.

25. It’s 4 of Beyond Meat Burger Patties,.

26. You need 2 of King Oyster Mushrooms,.

27. It’s 4 of Vegan Burger Buns,.

28. Prepare 1 Handful of Kimchi Finely Chopped,.

29. Prepare 1 Handful of Scallions Finely Sliced,.

They're also the brilliant and compassionate minds behind the vegan blog Meet the Shannons.

The meatballs were made of tofu, which, as I already knew, is a great main ingredient for vegan meatballs.

But I think it worked particularly well with spicy Korean flavors, so I went and made a burger using the same basic formula as the meatballs.

The recipe included features a sweet, spicy and tangy Korean BBQ sauce that you can use with any vegan/vegetarian Korean barbeque recipe.

Vegan Korean BBQ Burger instructions

1. You can check out my previous vegan kimchi and vegan burger buns recipes..

2. Prepare the kimchi ketchup. Blitz kimchi, ketchup, chili paste and maple syrup in a blender until smooth. Transfer into a bowl. Add nori flakes, lemon zest and juice. Mix until well combined. Taste and adjust for sweetness and spiciness. Set aside in the fridge until ready to use..

3. Prepare the Korean bbq sauce. In a bowl, add maple syrup, soy sauce, wine, sesame oil, garlic, ginger, mushroom powder and gochugaru. Mix until well combined. Add in scallion. Set aside until ready to use..

4. Prepare the burger. In a skillet over medium heat, drizzle some sesame oil. Once the oil is heated up, add in 2 patties. Add in the crushed garlic, 1/2" ginger and 1 stalk of scallion. You can crush them with a back of a knife..

5. Brush the patties with the bbq sauce. Cook until the bottom is crispy brown. Flip and brush the patties with some more bbq sauce. Baste the patties with all the liquid. Cook until the bottom is crispy brown. Remove from heat and set aside on a plate with all the crushed aromatics..

6. Brush the patties again with more bbq sauce. Repeat the steps for the remaining patties. By cooking the patties in batches will prevent overcrowding of the skillet, which will create steam rather than searing and cooking. Slice the mushroom lengthwise into 4 slices. You should have a total of 8 slices..

7. In the same skillet, drizzle some sesame oil. Place in the mushroom slices. Again, you can do this in batches. Brush the mushrooms with bbq sauce. Cook until the bottom is lightly caramelized. Flip and brush with more bbq sauce..

8. Slice burger buns into 3 tiers. Toast the buns in the same skillet. Once all the patties and mushrooms have been cooked, buns have been toasted, in the same skillet, pour in the remaining bbq sauce. Deglaze and reduce slightly until thick consistency. It should coat the back of a spoon. Remove from heat and transfer into a bowl..

9. Assemble the burger. Smear kimchi ketchup on the bottom buns. Add some kimchi over the top. Place the patties over the kimchi and drizzle some reduced bbq sauce over the top. Scatter some scallions..

10. Add on the 2nd tiers and smear on some more kimchi ketchup. Followed by 2 slices of mushrooms each. Drizzle some reduced bbq sauce over the top and some scallions. Close the top of the burger buns. Serve immediately..

It would even pair well with traditional meats.

Plus, you don't have to have a tabletop Korean BBQ grill, you can make the most delicious dishes right on your own grill or an indoor grill alternative.

Add oil to a large skillet and heat over medium heat.

Add Incogmeato burgers and cook until both sides start to brown.

Burger of the Month: Korean BBQ Burgers These burgers require lots of chopping, but they are so worth it, especially if you love Korean BBQ.