Vegan Korean BBQ Burger

Updated: 2 days ago

When I received a jar of Korean chili paste from @chillibellasg, this is the 1st recipe idea that popped to my mind. I was even more thrilled when @chillibellasg confirmed that her chili paste is vegan-friendly. The only few questions are: how do I include her chili into my burgers and what kinda vegan patties would I create.



The answers to that are, kimchi ketchup and Beyond Meat, respectively! Yes, kimchi ketchup! I literally jumped up with excitement when I thought I had created something extraordinary. To my disappointment, I am not the 1st. As I researched more, kimchi ketchup seems to be a thing already. I might be living under a rock all this time...



Beyond Meat and Impossible Foods seems to take this world by storm with their 100% plant-based products. If you still do not have a chance to try them, please do. It tastes nothing like those rubbery fake meat; it tastes just like meat. Even my daughters are surprised. They even quoted that they can become vegan if they can eat this everyday. Yes, it is unreal!



In closing, I am pissed when 100% plant-based burgers contain dairy cheese, if you know what I mean. Fast Food chains and food vendors everywhere are misusing the term "plant-based", quite sadly. Don't you agree?


Ingredients:

(Make 4 burgers)

  • Kimchi Ketchup:

  • Kimchi, 2 Cabbages

  • Tomato Ketchup, 2 Heaped TBSP

  • @chillibellasg's Korean Chili Paste / Gochujang, 2 Heaped TBSP Adjust To Preference

  • Maple Syrup Preferable Grade 'A', 2 Heaped TBSP Adjust To Preference

  • Nori Flakes, Pinch

  • Fresh Lemon Zest, 1/4 Lemon

  • Fresh Lemon Juice, 1/4 Lemon

  • Korean BBQ Sauce:

  • Maple Syrup Preferable Grade 'A', 4 TBSP

  • Liquid Smoke, A Dash

  • Vegan-Friendly Soy Sauce / Tamari, 4 TBSP

  • Rice Wine / Mirin, 1 TBSP

  • Sesame Oil, 1 TBSP

  • Garlic Powder, Pinch

  • Ginger Powder, Pinch

  • Dried Mushroom Powder, Pinch

  • Gochugaru, Pinch

  • Scallions, 1 Stalk

  • Burger:

  • Sesame Oil, A Drizzle

  • Crushed Garlic, 2 Cloves

  • Crushed Ginger, 1" Sliced Into Halves

  • Crushed Scallion, 2 Stalks

  • Beyond Meat Burger Patties, 4

  • King Oyster Mushrooms, 2

  • Vegan Burger Buns, 4

  • Kimchi Finely Chopped, A Handful

  • Scallions Finely Sliced, A Handful

Equipment:

  • Blender

  • Cast Iron Skillet / Pan

Directions:

  1. Please visit my "How To Make Vegan Kimchi" page for the recipe.

  2. Please visit my "How To Make Homemade Vegan Burger Buns" page for the recipe.

  3. Prepare the kimchi ketchup.

  4. Blitz kimchi, ketchup, chili paste and maple syrup in a blender until smooth.

  5. Transfer into a bowl.

  6. Add nori flakes, lemon zest and juice.

  7. Mix until well combined.

  8. Taste and adjust for sweetness and spiciness.

  9. Set aside in the fridge until ready to use.

  10. Prepare the Korean bbq sauce.

  11. In a bowl, add maple syrup, soy sauce, wine, sesame oil, garlic, ginger, mushroom powder and gochugaru.

  12. Mix until well combined.

  13. Add in scallion.

  14. Set aside until ready to use.

  15. Prepare the burger.

  16. In a skillet over medium heat, drizzle some sesame oil.

  17. Once the oil is heated up, add in 2 patties.

  18. Add in the crushed garlic, 1/2" ginger and 1 stalk of scallion.

  19. *You can crush them with a back of a knife.*

  20. Brush the patties with the bbq sauce.

  21. Cook until the bottom is crispy brown.

  22. Flip and brush the patties with some more bbq sauce.

  23. Baste the patties with all the liquid.

  24. Cook until the bottom is crispy brown.

  25. Remove from heat and set aside on a plate with all the crushed aromatics.

  26. Brush the patties again with more bbq sauce.

  27. Repeat the steps for the remaining patties.

  28. *By cooking the patties in batches will prevent overcrowding of the skillet, which will create steam rather than searing and cooking.*

  29. Slice the mushroom lengthwise into 4 slices.

  30. You should have a total of 8 slices.

  31. In the same skillet, drizzle some sesame oil.

  32. Place in the mushroom slices.

  33. Again, you can do this in batches.

  34. Brush the mushrooms with bbq sauce.

  35. Cook until the bottom is lightly caramelized.

  36. Flip and brush with more bbq sauce.

  37. Slice burger buns into 3 tiers.

  38. Toast the buns in the same skillet.

  39. Once all the patties and mushrooms have been cooked, buns have been toasted, in the same skillet, pour in the remaining bbq sauce.

  40. Deglaze and reduce slightly until thick consistency. It should coat the back of a spoon.

  41. Remove from heat and transfer into a bowl.

  42. Assemble the burger.

  43. Smear kimchi ketchup on the bottom buns.

  44. Add some kimchi over the top.

  45. Place the patties over the kimchi and drizzle some reduced bbq sauce over the top.

  46. Scatter some scallions.

  47. Add on the 2nd tiers and smear on some more kimchi ketchup.

  48. Followed by 2 slices of mushrooms each.

  49. Drizzle some reduced bbq sauce over the top and some scallions.

  50. Close the top of the burger buns.

  51. Serve immediately.

Here's the recipe video:


#burger #vegan #korean #kimchi #chillibellasg

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