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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 Option.
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To sum up, it is not difficult to begin to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to vegan korean bbq burger recipe. To make vegan korean bbq burger you only need 29 ingredients and 10 steps. Here is how you do it.
The ingredients needed to prepare Vegan Korean BBQ Burger:
- Get Kimchi Ketchup:
- Prepare Kimchi, 2 Cabbages
- Use Tomato Ketchup, 2 Heaped TBSP
- Take @chillibellasg's Korean Chili Paste / Gochujang, 2 Heaped TBSP Adjust To Preference
- Get Maple Syrup Preferable Grade 'A', 2 Heaped TBSP Adjust To Preference
- Provide Nori Flakes,
- Take Fresh Lemon Zest, 1/4 Lemon
- Take Fresh Lemon Juice, 1/4 Lemon
- Get Korean BBQ Sauce:
- Use Maple Syrup Preferable Grade 'A',
- Provide Liquid Smoke,
- Prepare Vegan-Friendly Soy Sauce / Tamari,
- You need Rice Wine / Mirin,
- Use Sesame Oil,
- Get Garlic Powder,
- Provide Ginger Powder,
- Take Dried Mushroom Powder,
- Take Gochugaru,
- Get Scallions,
- Provide Burger:
- Provide Sesame Oil, A Drizzle
- Take Crushed Garlic,
- Use Crushed Ginger, 1" Sliced Into Halves
- You need Crushed Scallion,
- Take Beyond Meat Burger Patties,
- Prepare King Oyster Mushrooms,
- You need Vegan Burger Buns,
- Take Kimchi Finely Chopped,
- Prepare Scallions Finely Sliced,
Steps to make Vegan Korean BBQ Burger:
- You can check out my previous vegan kimchi and vegan burger buns recipes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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