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Vegan Korean BBQ Burger
Vegan Korean BBQ Burger

Before you jump to Vegan Korean BBQ Burger recipe, you may want to read this short interesting healthy tips about Goodies that give You Energy.

Healthy eating helps bring about a feeling of wellness. Increasing our daily allowance of healthy foods while decreasing the intake of unhealthy kinds plays a role in a more wholesome feeling. A salad allows us to feel better than a piece of pizza (physically at any rate). Sometimes it’s tough to find healthier foods for snacks between meals. Shopping for goodies can be a difficult task because you have countless options. Why not try one of many following healthy snacks the next time you need some extra energy?

Certain foods made from whole grains are fantastic for a fast snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for lunch break. When you require a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than refined grains included in white bread.

You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. Being healthy doesnt really need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight from reading it, now let’s go back to vegan korean bbq burger recipe. To cook vegan korean bbq burger you only need 29 ingredients and 10 steps. Here is how you do that.

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

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