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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 Healthy Eating Doesn’t Need To Be A Chore.

Making the decision to eat healthily offers many benefits and is becoming a more popular way of living. Poor diet is one factor in illnesses such as heart disease and hypertension which can put a drain on the economy. No matter where you look, people are encouraging you to live a healthier way of living but then again, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. It is likely that a lot of people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, people can modify their eating habits for the better by making a couple of simple changes.

If you want to see results, it is definitely not essential to drastically change your eating habits. Even more crucial than wholly modifying your diet is just simply substituting healthy eating choices whenever you can. Sooner or later, you will probably find that you will eat more and more healthy food as your taste buds become accustomed to the change. Slowly, your eating habits will change and your new eating habits will totally replace the way you ate in the past.

Obviously, it’s not hard to begin integrating healthy eating into your life.

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 it.

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