Recipe: Vegan Korean BBQ Burger

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Vegan Korean BBQ Burger.

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These vegan Korean BBQ burgers are made with tempeh for a delicious protein packed meal. The burgers are glazed with Korean BBQ sauce for an extra punch of savory and topped with kimchi slaw for the perfect veggie burger! In a bowl, add maple syrup, soy sauce, wine, sesame oil, garlic, ginger, mushroom powder and gochugaru.

Vegan Korean BBQ Burger Make the burger: In a large bowl, use your hands to mix together the vegan beef, green onion, molasses, ginger paste, soy sauce, vegan liquid smoke, onion powder, and garlic until blended. 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.
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Turns out ingredients Vegan Korean BBQ Burger below:

You Set Up of Kimchi Ketchup:.
You Need of Kimchi, 2 Cabbages.
You Need of Tomato Ketchup, 2 Heaped TBSP.
You Need of @chillibellasg's Korean Chili Paste / Gochujang, 2 Heaped TBSP Adjust To Preference.
You Set Up of Maple Syrup Preferable Grade 'A', 2 Heaped TBSP Adjust To Preference.
You Need Pinch of Nori Flakes,.
You Set Up of Fresh Lemon Zest, 1/4 Lemon.
You Need of Fresh Lemon Juice, 1/4 Lemon.
You Need of Korean BBQ Sauce:.
You Set Up 4 TBSP of Maple Syrup Preferable Grade 'A',.
You Set Up 1 Dash of Liquid Smoke,.
Set Up 4 TBSP of Vegan-Friendly Soy Sauce / Tamari,.
You Need 1 TBSP of Rice Wine / Mirin,.
You Need 1 TBSP of Sesame Oil,.
Set Up Here Pinch of Garlic Powder,.
You Need Pinch of Ginger Powder,.
You Need Pinch of Dried Mushroom Powder,.
You Set Up Pinch of Gochugaru,.
You Need 1 Stalk of Scallions,.
You Set Up of Burger:.
You Need of Sesame Oil, A Drizzle.
You Need 2 Cloves of Crushed Garlic,.
You Set Up of Crushed Ginger, 1" Sliced Into Halves.
You Set Up 2 Stalks of Crushed Scallion,.
Set Up 4 of Beyond Meat Burger Patties,.
You Need 2 of King Oyster Mushrooms,.
You Need 4 of Vegan Burger Buns,.
You Need 1 Handful of Kimchi Finely Chopped,.
You Set Up 1 Handful of Scallions Finely Sliced,.

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. They're also the brilliant and compassionate minds behind the vegan blog Meet the Shannons. Glazed with a Korean barbecue sauce and topped with a kimchi slaw they are veggie burger perfection! Say goodbye to boring veggie burgers!

How to make Vegan Korean BBQ Burger step by step

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

You'll want to try them all! The quintessential Korean BBQ, made of cooked vegan steak, can be found at Oh Se Gae Hyang in Insa-dong. Site Design by The Denizen Co. Place Beyond Burger patties on a baking rack and pour Korean BBQ sauce over them. Spread Chili Garlic Mayo on the bottom of both buns followed by the glazed patty. .

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