Have you heard of the Korean BBQ sauce, gochujang? I recently tried in on my Bi Bim Bop Spaghetti Squash Bowls and loved the sweet and spicy tangy sauce. This recipe for Korean BBQ veggie burgers uses a homemade gochujang sauce!
Do you ever feel like your fridge is just loaded with condiments? Maybe something you needed for a single recipe that you have never used again? I hate throwing out half used jars of this and that because they are long expired in the back of the fridge.
Instead, I like to stock staples that I can use to make multiple different kinds of things. Homemade gochujang sauce uses miso paste, sriracha, and molasses or honey.
I use molasses to make bread, and miso in dishes like this pasta bake recipe, and this miso soup recipe. Finally, I use sriracha in all kinds of dishes, like this banh mi bowl, or this fish sliders recipe.
Variations to the Korean BBQ veggie burgers recipe:
- Turn it into an appetizer! These burgers would make perfect sliders for gathers… like the upcoming superbowl!
- No food processor? Use sunflower seeds in place of the pecans. Because they are small, you won’t need to process them, and it makes these burgers nut-free!
- Have a picky eater? The burger recipe is not specific to this dish. You could make this patty with lettuce, tomato, and ketchup just as easily to avoid making another separate dish!
- ¾ cup short grain brown rice
- 1½ cups water
- ½ cup pecans
- 8 oz mushrooms, diced
- 1 small onion, diced
- 1 TBS each: rice vinegar and reduce sodium soy sauce
- 1 cup cooked/canned chickpeas
- 4 garlic cloves, minced
- ¾ cup bread crumbs
- ¼ cup flax seed meal
- ¼ tsp each: cumin, salt, red pepper flake
- 1 large egg, beaten
- 2 TBS each: sriracha and miso
- 2 tsp molasses
- 1 cup red cabbage
- ¼ cup prepared kimchi
- 6 whole wheat buns, toasted
- Mayo, for serving (optional)
- Cook rice in 1½ cups water until tender and sticky. Always use freshly cooked rice as it is sticky.
- Toast pecans in a skillet. Transfer to a food process and process until their are no large chunks left.
- Remove pecans and process mushrooms until diced. Alternatively, you can dice the mushrooms by hand.
- Add mushrooms and onion to the skillet and cook until the mushrooms release their liquid. Mix in rice vinegar and soy sauce. Cook stirring until all the liquid is absorbed.
- Smash chickpeas using a fork, or by pressing them flat with a plate or cutting board.
- Mix together pecans, mushroom mixture, smashed chickpeas, garlic, bread crumbs, flaxs eed meal, cumin, salt, and red pepper flake. Taste test mixture and adjust seasoning as necessary. Mix in egg.
- Form the mixture into 6 patties. Cook patties until golden brown on each side in a skillet, 6-8 minutes.
- Meanwhile, mix together sauce ingredients. Set aside.
- Mix together slaw ingredients. Set aside.
- Toast buns in the skillet, top with a smear of Korean BBQ sauce, a burger patty, and some kimchi slaw.
- Serve with mayo to add moisture and a creamy texture.
Recipe inspired by A Clean Bake.
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