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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 Strength Raising Snacks.

Wholesome eating encourages a feeling of wellness. We are likely to feel way less gross when we increase our consumption of wholesome foods and lower our consumption of processed foods. A bit of pizza will not make you feel as healthy as eating a fresh green salad. Selecting healthier food choices can be difficult when it’s snack time. Shopping for goodies can be a struggle because you have so many options. Here are some healthy snacks that you can use when you need a quick pick me up.

Foods made from whole grains are excellent for a easy snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for lunch. When you need a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than highly processed grains included in white bread.

A large variety of easy health snacks is easily available. When you make the choice to be healthy, it’s simple 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 cook vegan korean bbq burger you need 29 ingredients and 10 steps. Here is how you do that.

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