Recipe: Yummy Vegan Korean BBQ Burger

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!

Hearty, savory, and just a bit spicy, these burgers are packed with flavor and healthy goodness. The base for these Korean BBQ Veggie Burgers is made up of sweet potato, celery, and mushrooms sautéd with sesame oil and tamari. You can check out my previous vegan kimchi and vegan burger buns recipes. You can cook Vegan Korean BBQ Burger using 29 ingredients and 10 steps. Here is how you cook that.

Ingredients of Vegan Korean BBQ Burger

1. Prepare of Kimchi Ketchup:.
2. It's of Kimchi, 2 Cabbages.
3. It's of Tomato Ketchup, 2 Heaped TBSP.
4. It's of @chillibellasg's Korean Chili Paste / Gochujang, 2 Heaped TBSP Adjust To Preference.
5. It's of Maple Syrup Preferable Grade 'A', 2 Heaped TBSP Adjust To Preference.
6. It's Pinch of Nori Flakes,.
7. It's of Fresh Lemon Zest, 1/4 Lemon.
8. Prepare of Fresh Lemon Juice, 1/4 Lemon.
9. You need of Korean BBQ Sauce:.
10. You need 4 TBSP of Maple Syrup Preferable Grade 'A',.
11. Prepare 1 Dash of Liquid Smoke,.
12. It's 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. Prepare Pinch of Ginger Powder,.
17. It's Pinch of Dried Mushroom Powder,.
18. It's Pinch of Gochugaru,.
19. You need 1 Stalk of Scallions,.
20. You need of Burger:.
21. You need of Sesame Oil, A Drizzle.
22. You need 2 Cloves of Crushed Garlic,.
23. You need of Crushed Ginger, 1" Sliced Into Halves.
24. Prepare 2 Stalks of Crushed Scallion,.
25. It's 4 of Beyond Meat Burger Patties,.
26. It's 2 of King Oyster Mushrooms,.
27. Prepare 4 of Vegan Burger Buns,.
28. You need 1 Handful of Kimchi Finely Chopped,.
29. You need 1 Handful of Scallions Finely Sliced,.

Blitz kimchi, ketchup, chili paste and maple syrup in a blender until smooth. Add nori flakes, lemon zest and juice. You can check out my previous vegan kimchi and vegan burger buns recipes. Blitz kimchi, ketchup, chili paste and maple syrup in a blender until smooth.

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..

Add nori flakes, lemon zest and juice. They're glazed with a umami rich Korean barbecue sauce and topped with kimchi slaw for a flavorful meal! #veganburger #veggieburger #tempeh #KoreanBBQ #barbecue #veganBBQ 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. Bulgogi is a Korean BBQ dish that features thinly sliced marinated sirloin or tenderloin.