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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 Difficult.

Opting to eat healthily has marvelous benefits and is becoming a more popular way of living. The overall economy is affected by the number of people who suffer from health conditions such as hypertension, which is directly related to poor eating habits. There are more and more campaigns to try to get us to follow a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that many people believe it will take so much 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 change their eating habits for the better by making several modest changes.

The first change you need to make is to pay more attention to what you buy when you do your food shopping since it is likely that you have the tendency to pick up many of the things without thinking. For instance, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before getting it? A great healthy alternative can be porridge oats which have been proven to be great for your heart and can give you good sustainable energy each day. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a usual part of your new healthy eating plan.

As you can see, it’s not at all difficult to start incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to vegan korean bbq burger recipe. You can have vegan korean bbq burger using 29 ingredients and 10 steps. Here is how you cook that.

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