VegNews
Korean BBQ Super Protein Burgers
Packed with flavor and plant protein, this towering, Korean-inspired burger may be the one of the best burgers we’ve ever tasted.
August 1, 2025
There are so many reasons to love this burger. Kimchi mayo, check. Quick-pickled cucumbers, check. Robust Korean flavors, check and check. But the secret ingredient to these burgers is actually protein powder—but not just any protein powder. We used the brand-new Just One, which not only adds a healthy dose of plant protein but also helps to bind the burgers. And if you share your favorite Just One protein powder recipes with VegNews during the month of August, you could win $8,000 in cash! Check out our VegNews x Just One Great Big Summer Cash Giveaway here.
What you need:
For the quick-pickled cucumbers:
1 cucumber, sliced
1 cup seasoned rice wine vinegar
For the kimchi mayo:
¼ cup kimchi
½ cup vegan mayonnaise
1 teaspoon gochujang
¼ teaspoon sugar
¼ teaspoon salt
For the burger patties:
2 tablespoons olive oil, divided
½ white onion, chopped
2 cloves garlic, finely chopped
1 teaspoon finely chopped fresh ginger
1½ cups raw walnuts
½ cup rolled oats
1 cup cooked black beans
2 tablespoons Just One protein powder
2 tablespoons water
1 cup cooked short-grain brown rice
⅓ cup panko crumbs
1 tablespoon brown sugar
3 tablespoons Korean BBQ sauce, plus more for serving
½ tablespoon soy sauce
¼ cup chopped scallions (white and light green parts)
1 tablespoon sesame oil
¼ teaspoon salt
¼ teaspoon pepper
For serving:
5 toasted sesame burger buns
2 cups thinly shaved purple cabbage
Vegan queso, warmed
What you do:
- For the quick-pickled cucumbers, combine sliced cucumbers and vinegar. Store in refrigerator until ready to serve.
- For the kimchi mayonnaise, into a food processor, blend kimchi, mayonnaise, gochujang, sugar, and salt until smooth. Transfer to a bowl, cover, and refrigerate.
- For the burger patties, in a skillet over medium heat, warm 1 tablespoon olive oil. Add onion, garlic, and ginger. Sauté until caramelized, about 15 minutes. Let cool slightly.
- Into clean food processor, pulse walnuts, oats, and black beans until a coarse mixture forms. In a large bowl, whisk protein powder and water until smooth. Add walnut mixture, onion mixture, rice, panko crumbs, brown sugar, Korean BBQ sauce, soy sauce, scallions, sesame oil, salt, and pepper.
- Form into 5 large patties (about ⅔ cups each), pressing firmly to hold together. Alternatively, make 10 smaller patties.
- Over medium heat, add 1 tablespoon olive oil to warm skillet. Cook patties in batches 4 minutes per side, until browned and heated through. Brush each patty generously with extra Korean BBQ sauce after cooking.
- Serve burgers on toasted buns with kimchi mayonnaise, pickled cucumbers, shaved cabbage, and queso.
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