Korean Kimchi BBQ Burgers

Submitted by Marina Drake

Original recipe from Mastering the Art of Vegan Cookingby Annie and Dan Shannon

These spectacular vegan burgers combine the signature sweet Korean BBQ sauce with a “beefy” veggie burger and spicy kimchi (a sort of hot Korean sauerkraut usually
made with napa cabbage, radishes, and green onions) to create a perfect dinner. Plus, you’ll hopefully have some leftover kimchi as a side for lunch the next day.

2 cups your favorite ground beef substitute
1 green onion, diced
1 tablespoon blackstrap molasses
1/2 teaspoon ginger paste
1 tablespoon soy sauce or Bragg’s Liquid Aminos
dash of vegan liquid smoke flavor
1/2 teaspoon onion powder
1 clove garlic, minced

1 (6-ounce) can tomato paste
2 tablespoons soy sauce or Bragg’s Liquid Aminos
dash of vegan liquid smoke flavor
1 tablespoon Sriracha or Thai chili sauce
1/4 cup applesauce
2 teaspoons agave nectar
2 teaspoons sesame seeds
1/4 teaspoon ginger paste
1 clove garlic, minced

2 tablespoons sesame oil
4 whole wheat hamburger buns
1 cup vegan kimchi (read labels to make sure yours is vegan; some contain fish sauce)



Make the burger: In a large bowl, use your hands to mix together the vegan ground beef, green onion, molasses, ginger paste, soy sauce, vegan liquid smoke, onion powder, and garlic until blended. (NOTE: If your vegan ground beef is made from a dry mix, we’re assuming that it has been fully hydrated/prepared before beginning this recipe.) The molasses is really sticky, so this is kind of messy and weird, but it’s totally worth it —promise.

Form the mixture into 4 patties about the size of your hand. Place them on a plate, cover with plastic wrap, and refrigerate for at least 5 minutes.

Meanwhile, make the BBQ sauce: In a small bowl, whisk together all the BBQ sauce ingredients. Set aside.

In a cast-iron skillet or frying pan, heat 1 tablespoon of the sesame oil over medium heat. Working in batches, fry the burgers until lightly crispy around the edges, then reduce the heat to low and brush the burgers with BBQ sauce.

Flip and coat the burgers a few times to get a nice saucy patty, but watch out for the hot oil. Repeat with the remaining burgers, adding the remaining oil after the first batch. Toast the burger buns while the burger patties are cooking. Serve each burger in a toasted bun with lots of kimchi on top.




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