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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 Guidelines For Living Green And Spending less Within the Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers and hippies? Those days are over, and it appears we all comprehend our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living more environmentally friendly we won’t be able to fix the problems of the environment. Each and every family must start making changes that are environmentally friendly and they must do this soon. Continue reading for some approaches to go green and save energy, generally in the kitchen.

You may possibly prefer cooking food with your oven, but using a microwave instead will cost you way less money. The energy used by cooking in an oven is definitely greater by 75%, and perhaps this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water as well as steam vegetables faster than your stove, and use a lot less electricity. You will be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned way, but you would be wrong. A dishwasher is especially efficient when it’s full before a cycle is commenced. By cool drying or perhaps air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.

As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. Eco-friendly living is not that difficult. Largely, all it takes is a bit of common sense.

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