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Before you jump to Vegan Korean BBQ Burger recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Inside the Kitchen.

Until fairly recently any person who portrayed concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared obligation we have for turning things around. According to the experts, to clean up the surroundings we are all going to have to make some adjustments. Each and every family must start making changes that are environmentally friendly and they should do this soon. The cooking area is a good place to start saving energy by going much more green.

Even though it may not taste as good, baking food in the microwave as an alternative to in the oven will save you a packet of money. Perhaps the realization that an oven utilizes 75% more energy will motivate you to use the microwave more. Countertop appliances will certainly boil water or steam vegetables faster than your stove, and use a lot less electricity. You would be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned way, but you would be wrong. You get the highest energy savings by completely loading the dishwasher ahead of commencing a wash cycle. Save even more money by air drying as well as cool drying your dishes instead of heat drying them.

As you can see, there are lots of little elements that you can do to save energy, as well as save money, in the kitchen alone. Environmentally friendly living is not really that difficult. Mostly, 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. You can cook vegan korean bbq burger using 29 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Vegan Korean BBQ Burger:

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

Steps 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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