Vegan Korean BBQ Burger

Name: Vegan Korean BBQ Burger
Total time: 7200 s
Yield: 4 burgers
Cuisine: American
Ingredients: Kimchi Ketchup:; Kimchi, 2 Cabbages; Tomato Ketchup, 2 Heaped TBSP; @chillibellasg's Korean Chili Paste / Gochujang, 2 Heaped TBSP Adjust To Preference; Maple Syrup Preferable Grade 'A', 2 Heaped TBSP Adjust To Preference; Pinch Nori Flakes,; Fresh Lemon Zest, 1/4 Lemon; Fresh Lemon Juice, 1/4 Lemon; Korean BBQ Sauce:; 4 TBSP Maple Syrup Preferable Grade 'A',; 1 Dash Liquid Smoke,; 4 TBSP Vegan-Friendly Soy Sauce / Tamari,; 1 TBSP Rice Wine / Mirin,; 1 TBSP Sesame Oil,; Pinch Garlic Powder,; Pinch Ginger Powder,; Pinch Dried Mushroom Powder,; Pinch Gochugaru,; 1 Stalk Scallions,; Burger:; Sesame Oil, A Drizzle; 2 Cloves Crushed Garlic,; Crushed Ginger, 1" Sliced Into Halves; 2 Stalks Crushed Scallion,; 4 Beyond Meat Burger Patties,; 2 King Oyster Mushrooms,; 4 Vegan Burger Buns,; 1 Handful Kimchi Finely Chopped,; 1 Handful Scallions Finely Sliced,

Daniel Lim @fatdoughsg

Singapore

#MyCookbook

When I received a jar of Korean chili paste from @chillibellasg, this is the 1st recipe idea that popped to my mind. I was even more thrilled when @chillibellasg confirmed that her chili paste is vegan-friendly. The only few questions are: how do I include her chili into my burgers and what kinda vegan patties would I create.

The answers to that are, kimchi ketchup and Beyond Meat, respectively! Yes, kimchi ketchup! I literally jumped up with excitement when I thought I had created something extraordinary. To my disappointment, I am not the 1st. As I researched more, kimchi ketchup seems to be a thing already. I might be living under a rock all this time...

Beyond Meat and Impossible Foods seems to take this world by storm with their 100% plant-based products. If you still do not have a chance to try them, please do. It tastes nothing like those rubbery fake meat; it tastes just like meat. Even my daughters are surprised. They even quoted that they can become vegan if they can eat this everyday. Yes, it is unreal!

In closing, I am pissed when 100% plant-based burgers contain dairy cheese, if you know what I mean. Fast Food chains and food vendors everywhere are misusing the term "plant-based", quite sadly. Don't you agree?

#MyCookbook

Daniel Lim @fatdoughsg

Saved

Ingredients

2hrs

4 burgers

Kimchi Ketchup:
Kimchi, 2 Cabbages
Tomato Ketchup, 2 Heaped TBSP
@chillibellasg's Korean Chili Paste / Gochujang, 2 Heaped TBSP Adjust To Preference
Maple Syrup Preferable Grade 'A', 2 Heaped TBSP Adjust To Preference
PinchNori Flakes,
Fresh Lemon Zest, 1/4 Lemon
Fresh Lemon Juice, 1/4 Lemon
Korean BBQ Sauce:
4 TBSPMaple Syrup Preferable Grade 'A',
1 DashLiquid Smoke,
4 TBSPVegan-Friendly Soy Sauce / Tamari,
1 TBSPRice Wine / Mirin,
1 TBSPSesame Oil,
PinchGarlic Powder,
PinchGinger Powder,
PinchDried Mushroom Powder,
PinchGochugaru,
1 StalkScallions,
Burger:
Sesame Oil, A Drizzle
2 ClovesCrushed Garlic,
Crushed Ginger, 1" Sliced Into Halves
2 StalksCrushed Scallion,
4Beyond Meat Burger Patties,
2King Oyster Mushrooms,
4Vegan Burger Buns,
1 HandfulKimchi Finely Chopped,
1 HandfulScallions Finely Sliced,

Saved

Steps

2hrs

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.