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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 Wholesome Vitality Goodies.

Ingesting healthy foods tends to make all the difference in the way we feel. We have a tendency to feel way less gross whenever we increase our daily allowance of nutritious foods and lower our consumption of unhealthy foods. A salad allows us to feel much better than a piece of pizza (physically at any rate). This can be a problem, however, with regards to eating between snacks. You can spend hours at the supermarket searching for the right snack foods to help you feel healthy. There’s nothing like one of these simple healthy foods when you need an energy-boosting snack.

Have a shot at eating almonds if you don’t have problems with nut allergies. As an all-in-one vitality booster, almonds offer many health benefits. Different minerals and vitamins are located in these wonderful nuts. They generally do, however, contain tryptophan-the same enzyme that makes you tired after eating turkey. When it comes to almonds, however, they wont make you yearn for a nap. Instead, these nuts help in lowering stress and provide a soothing feeling throughout your body. Sometimes eating almonds could even be a mood increaser!

There are lots of healthy snack foods you can choose that never involve a lot of preparation or searching. When you make the decision to be healthy, it’s easy to find exactly what you need to be successful at it.

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 it.

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