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!
Korean BBQ Veggie Burgers with Kimchi Slaw
Spice up burger night with these Korean BBQ veggies burgers! Make a homemade gochujang sauce (Korean BBQ), and top your burgers with a tangy kimchi slaw!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 6 burgers
- Category: Main
- Cuisine: Korean
Ingredients
- 3/4 cup short grain brown rice
- 1 1/2 cups water
- 1/2 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
- 3/4 cup bread crumbs
- 1/4 cup flax seed meal
- 1/4 tsp each: cumin, salt, red pepper flake
- 1 large egg, beaten
BBQ Sauce
- 2 TBS each: sriracha and miso
- 2 tsp molasses
Slaw
- 1 cup red cabbage
- 1/4 cup prepared kimchi
Burgers
- 6 whole wheat buns, toasted
- Mayo, for serving (optional)
Instructions
- Cook rice in 1 1/2 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.
Notes
While rice cooks, prep all of your ingredients, like onions, mushrooms, and pecans.
Recipe inspired by A Clean Bake.
This looks incredible!
Thanks Jenny!
This sounds so good!
Thanks Stephanie!
Korean flavors are so hot right now! This sounds and looks amazing!
Korean flavors are hot with good reason, they are so tasty! I love the sweet and spicy BBQ sauce, it’s perfect for burgers!
This looks so good!
Thank you Kara!
You had be at Korean BBQ, I love it! and crunchy red cabbage is one of my favorite things!
I completely agree! Thanks Cara!
These look great and I love all the colors!
Thank you Jessica!
Look so delicious!!
Thanks Chelsey!
Sounds yummy!
It’s a little spicy, but I think you would like it Lin! We could always hold back on the sriracha in the BBQ sauce!