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Before you jump to Vegan Korean BBQ Burger recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Save Money In The Kitchen.
Remember when the only individuals who cared about the natural environment were tree huggers and hippies? That has fully changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we are unable to adjust things for the better without everyone's active contribution. This must happen soon and living in ways more friendly to the environment should become a mission for every individual family. The kitchen area is a good place to begin saving energy by going more green.
A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is definitely clean, which means that the motor needs to run less frequently, will also save electricity.
The kitchen on its own gives you many small methods by which energy and money can be saved. Environmentally friendly living just isn't that hard. It's about being sensible, usually.
We hope you got benefit from reading it, now let's go back to vegan korean bbq burger recipe. You can have vegan korean bbq burger using 29 ingredients and 10 steps. Here is how you do that.
The ingredients needed to prepare Vegan Korean BBQ Burger:
- Provide of Kimchi Ketchup:.
- Prepare of Kimchi, 2 Cabbages.
- Use of Tomato Ketchup, 2 Heaped TBSP.
- You need of @chillibellasg's Korean Chili Paste / Gochujang, 2 Heaped TBSP Adjust To Preference.
- Prepare of Maple Syrup Preferable Grade 'A', 2 Heaped TBSP Adjust To Preference.
- Use Pinch of Nori Flakes,.
- Get of Fresh Lemon Zest, 1/4 Lemon.
- Take of Fresh Lemon Juice, 1/4 Lemon.
- Prepare of Korean BBQ Sauce:.
- Use 4 TBSP of Maple Syrup Preferable Grade 'A',.
- You need 1 Dash of Liquid Smoke,.
- Take 4 TBSP of Vegan-Friendly Soy Sauce / Tamari,.
- You need 1 TBSP of Rice Wine / Mirin,.
- Take 1 TBSP of Sesame Oil,.
- Take Pinch of Garlic Powder,.
- Prepare Pinch of Ginger Powder,.
- You need Pinch of Dried Mushroom Powder,.
- Provide Pinch of Gochugaru,.
- Take 1 Stalk of Scallions,.
- Take of Burger:.
- Prepare of Sesame Oil, A Drizzle.
- You need 2 Cloves of Crushed Garlic,.
- Prepare of Crushed Ginger, 1" Sliced Into Halves.
- Take 2 Stalks of Crushed Scallion,.
- Get 4 of Beyond Meat Burger Patties,.
- Provide 2 of King Oyster Mushrooms,.
- You need 4 of Vegan Burger Buns,.
- Use 1 Handful of Kimchi Finely Chopped,.
- You need 1 Handful of Scallions Finely Sliced,.
Instructions 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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