Recipe of Vegan Korean BBQ Burger in 24 Minutes at Home

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vegan korean bbq burger. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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!

Vegan Korean BBQ Burger is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Vegan Korean BBQ Burger is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have vegan korean bbq burger using 29 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vegan Korean BBQ Burger:

1. Take Kimchi Ketchup:
2. Prepare Kimchi, 2 Cabbages
3. Prepare Tomato Ketchup, 2 Heaped TBSP
4. Make ready @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. Get Fresh Lemon Zest, 1/4 Lemon
8. Make ready Fresh Lemon Juice, 1/4 Lemon
9. Take Korean BBQ Sauce:
10. Make ready 4 TBSP Maple Syrup Preferable Grade 'A',
11. Get 1 Dash Liquid Smoke,
12. Prepare 4 TBSP Vegan-Friendly Soy Sauce / Tamari,
13. Prepare 1 TBSP Rice Wine / Mirin,
14. Take 1 TBSP Sesame Oil,
15. Take Pinch Garlic Powder,
16. Make ready Pinch Ginger Powder,
17. Get Pinch Dried Mushroom Powder,
18. Make ready Pinch Gochugaru,
19. Get 1 Stalk Scallions,
20. Make ready Burger:
21. Take Sesame Oil, A Drizzle
22. Prepare 2 Cloves Crushed Garlic,
23. Take Crushed Ginger, 1" Sliced Into Halves
24. Get 2 Stalks Crushed Scallion,
25. Make ready 4 Beyond Meat Burger Patties,
26. Prepare 2 King Oyster Mushrooms,
27. Make ready 4 Vegan Burger Buns,
28. Take 1 Handful Kimchi Finely Chopped,
29. Make ready 1 Handful 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.

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.

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. This recipe, for a vegetable-packed vegan version of the classic Bulgogi Korean barbecue, might just change your mind. With its savoury-sweet and only gently spicy kick (or no kick if you wish), this is a one-pan dish perfect for spooning over hand-held bowls of hot, steaming rice. Korean BBQ may ring a bell.

So that’s going to wrap this up for this exceptional food vegan korean bbq burger recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!