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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 Can Be An Easy Thing To Follow.

Deciding to eat healthily offers great benefits and is becoming a more popular way of life. Poor diet is a contributing factor in health conditions such as heart disease and high blood pressure which can place a drain on the economy. Wherever you look, people are encouraging you to live a more healthy way of living but then again, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. In all likelihood, most people believe that it takes a lot of work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, people can change their eating habits for the better by making some small changes.

If you want to see results, it is definitely not a requirement to drastically change your eating habits. It’s not a bad idea if you desire to make major changes, but the most crucial thing is to gradually switch to making healthier eating selections. As you get used to the taste of healthy foods, you will realize that you’re eating more healthily than before. As with many other habits, change happens over a period of time and as soon as a new way of eating becomes part of who you are, you are not going to feel the need to return to your old diet.

Thus, it should be fairly obvious that it’s not hard to add healthy eating to your life.

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

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