Spicy Korean Burgers Add A Summer Sizzle
Everything else on the grill will pale in comparison to these Asian-infused, sweet yet savory patties.
Add Eastern flair to your backyard barbecue sessions with this Spicy Korean Burger (featured in our July+August 2013 issue). Asian pear, kimchi, and Worchestershire sauce create a tasty amalgamation of sweet, savory, and smoky flavors that will surely have you coming back for seconds, or even thirds.
Makes 4 burgers
What You Need:
1/2 cup tamari
1 cup vegetable stock
1/4 cup plus 2 tablespoons brown sugar, divided
2 teaspoons sesame oil
1/4 teaspoon liquid smoke
1 teaspoon vegan Worchestershire sauce
1-inch piece ginger, peeled and sliced
4 garlic cloves, smashed
1/2 medium yellow onion, roughly chopped
2 portobello mushrooms, de-stemmed and cleaned
1 cup frozen edamame, thawed and drained
1 flax egg (see Egg Exchange, below)
1 tablespoon mushroom powder (see Mushroom Magic, below)
1-1/4 cups panko breadcrumbs
Olive oil, for brushing
1 cup vegan mayo
1 tablespoon plus 2 teaspoons gochujang (Available at Asian food markets)
4 sesame seed buns
1-1/2 cups kimchi, drained and sliced
2 cups shredded romaine lettuce
1 Asian pear, peeled and thinly sliced into rounds
What You Do:
1. Preheat oven to 350 degrees. In a large bowl, whisk together tamari, stock, 2 tablespoons brown sugar, sesame oil, liquid smoke, Worchestershire sauce, ginger, garlic, and onion. In a casserole dish, place mushrooms gill-side up, then pour tamari mixture over mushrooms. Cover with foil and bake for 45 minutes. While mushrooms are cooking, in a food processor, add edamame and pulse until chopped into small pieces. Place into a mixing bowl and set aside.
2. When the mushrooms are done, uncover, and let cool. Remove mushrooms from liquid and roughly chop them. Strain ginger, garlic, and onions from cooking liquid. Reserve ginger, garlic, onions, and liquid.
3. In a food processor, add mushrooms, ginger, garlic, and onions and combine well. Add mushroom mixture to chopped edamame, then fold in flax egg, mushroom powder, and breadcrumbs. Mix well to combine. If mixture is sticky, add 1 tablespoon breadcrumbs at a time until mixture isn’t sticky.
4. Divide mixture into 4 patties. Roll into a ball, then flatten into 1/2-inch thick patty. Brush tops with olive oil and bake for 30 minutes. In a small saucepan over medium-high heat, add reserved braising liquid and bring to a simmer until liquid is reduced by half, resulting in 3/4 cup liquid glaze. Whisk in 1/4 cup brown sugar and simmer until dissolved, about 2 minutes. Turn off heat and let cool. In a small bowl, add mayo and gochujang and whisk together until combined.
5. Remove patties from oven and let cool slightly. Brush one side of patty with brown-sugar glaze. In a well-oiled grill or grill pan, over medium-high heat, place patty glaze-side down. Grill for 3 to 4 minutes, brushing top with glaze, then flip burger and grill for an additional 3 to 4 minutes. Brush top of burger with more glaze.
6. Toast sesame seed buns and slather both halves of bun with mayo. Place patty on bottom bun and top with 1/4 cup kimchi, 1/4 cup lettuce, 3 pear slices, and top bun. Serve warm.
Mushroom powder adds an extra umami flavor to this burger. Purchase dried mushrooms (we recommend shiitake or porcini), and grind them into a powder with a blender or spice grinder. Many soups, sauces, stews, and burgers benefit from the addition of mushroom powder.
To make a flax egg, in a small bowl, add 1 tablespoon ground flaxseeds and 3 tablespoons water and whisk together until combined. Place in refrigerator for 15 minutes before using.
The Best Vegan Brunch Youll Ever Eat
Enjoy a springtime brunch courtesy of Jackie Sobon of Vegan Yack Attack.
Read More »
Colleen Hollands 15 Most-Anticipated Vegan Cookbooks of 2014
VegNews Colleen Holland shares the soon-to-be-published cookbooks she cant wait to cook with in 2014.
Read More »
Everything You Need to Know About Juicing
From health benefits to how you make it, weve got the basics of this white-hot health trend to get you started on your juice journey.
Read More »
It's Never Too Late to Go Vegan
Over 50? No problem. Co-author of the just-released Never Too Late to Go Vegan, Patti Breitman shares the life-changing reasons why embracing veganism is good for anyone at any age.
Read More »
A Guide to Vegan Sweeteners
Agave, stevia, Splenda, oh my! Read on for everything you wanted to know about the sweet stuff.
Read More »
- Your Valentine on Veganism: An Infographic
- How to Date a Vegan
- Three-Course Vegan Dinner for Two
- 8 Delicious Vegan Aphrodisiacs
- 4 Mouth-Watering Vegan Super Bowl Recipes
- The VegNews Guide to Vegan Beer
- Girl Scout Cookies Veganized!
- Colleen Holland: My Top 10 Favorite Vegan Foods in 2014
- VegNews Exclusive: Q&A with The Cooking Channels Jason Wrobel
- 6 Vegan Superfoods to Eat Now
- 31 Changes in 31 Days
- VegNews Vegan Starter Kit
- New Years Eve With the Spork Sisters
- Colleen Holland: How I Became a Healthy Vegan
- 4 Easy Vegan Sides Your Entire Family Will Love
- The Top 15 Vegan Recipes of 2013
- DIY Vegan Holiday Gifts
- 5 Foods to Keep Your Teeth Healthy this Holiday Season
- Holiday Classics Veganized
- 3 Vegan Thanksgiving Sides from the Experts