Recipe: Perfect Vegan Korean BBQ Burger

Vegan Korean BBQ Burger. These vegan Korean BBQ burgers are loaded with flavor. Glazed with a Korean barbecue sauce and topped with a kimchi slaw they are veggie burger I am obsessed with these vegan burgers! We've got a toothsome, flavorful tempeh patty glazed with an umami rich Korean barbecue sauce.

If this vegan simple korean kimchi BBQ burger isn't a delicious plant-powered burger, I don't know what is… They're also the brilliant and compassionate minds behind the vegan blog Meet the Shannons. Juicy burger dipped in Korean-style BBQ sauce, then topped off with a spicy kimchi slaw, all on a buttery brioche-style bun—this is the Korean BBQ Burger! If you're feeling a little adventurous and are craving a truly unique burger, then this Korean BBQ Burger with Kimchi Slaw has got your name. You can have Vegan Korean BBQ Burger using 29 ingredients and 10 steps. Here is how you cook it.

Ingredients of Vegan Korean BBQ Burger

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

It's Dev's Vegan Mac n Cheese Burger vs Ka. Our summer kick off would not be complete without a challenge video and burgers seemed like the perfect challenge! It's Dev's Vegan Mac n Cheese Burger vs Kat's Vegan Korean BBQ Burger. A classic Japanese stir fried thin noodles with vegetables, seasoned with homemade vegan sweet & savoury sauce.

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..

Korean cuisine - it's interesting, it's flavorful, it's sometimes animals. Delicious Korean BBQ bowls filled with cabbage slaw, spicy pan-fried tofu, and sautéed broccoli and carrots, this weeknight meal is hearty and delicious. This recipe is actually an oldie that was in need of some sprucing up. I tweaked the recipe for a new and improved spin on the vegan Korean BBQ. Sweet and spicy Korean Style BBQ sauce smothered on a juicy grilled burger that gets topped with kimchi and a fried egg.