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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 Tips For Living Green And Spending less Inside the Kitchen.

Until fairly recently any individual who indicated concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it looks like we all recognize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living much more eco-friendly we won’t be able to correct the problems of the environment. Each and every family ought to start making changes that are environmentally friendly and they should do this soon. Here are a few tips that can help you save energy, mainly by making your kitchen more green.

You may possibly prefer cooking food with your oven, but using a microwave instead will cost you a lot less money. Maybe the realization that an oven makes use of 75% more energy will stimulate you to use the microwave more. When compared with your stove, you can make boiled water and also steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. Many people mistakenly believe that doing the dishes by hand uses less energy than a dishwasher. A dishwasher is particularly economical when it’s full before a cycle is going. Don’t dry the dishes using heat, utilize the cool dry or air dry functions to increase the money you save.

From the above it ought to be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Environmentally friendly living just isn’t that hard. Largely, all it takes is a little common sense.

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 only need 29 ingredients and 10 steps. Here is how you do that.

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