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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 Boosting Snacks.

Healthy and balanced eating encourages a feeling of well being. When we eat more healthy snacks and less of the unhealthy ones we usually feel much better. Eating more fresh vegetables helps you feel better than eating a slice of pizza. Sometimes it’s tough to find wholesome foods for something to eat between meals. Finding snacks that will help us feel better and enhance our energy levels often involves lots of shopping and painstaking reading of labels. Here are a few healthy snacks that can be used when you need a quick pick me up.

If you might be looking for a quick snack, you can’t go drastically wrong with a whole grain one. Starting your day with a piece of whole grain toast can give you that extra boost you need to get going. When you require a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products including white bread to the healthier whole grain alternatives.

You will not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Choosing to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to vegan korean bbq burger recipe. You can cook vegan korean bbq burger using 29 ingredients and 10 steps. Here is how you cook that.

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