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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 Green Living In The Kitchen area Can save you Cash.

Remember when the only men and women who cared about the ecosystem were tree huggers and hippies? That has fully changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we are unable to transform things for the better without everyone’s active involvement. Each and every family ought to start generating changes that are environmentally friendly and they have to do this soon. The kitchen is a good starting point saving energy by going more green.

A massive amount of electricity is definitely consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. Another way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.

The kitchen alone provides you with many small ways by which energy and money can be saved. Environmentally friendly living just isn’t that tough. A lot of it is merely using common sense.

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

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