SERVES 2PREP 25mCOOK 6m

KBBQ sauce

¾cup

soy sauce

¾cup

brown sugar

¼cup

rice vinegar

3cloves

garlic, pressed through a garlic press

2teaspoons

chili garlic sauce

teaspoon

ginger, grated

½tablespoon

cornstarch

1tablespoon

Agave nectar

  1. In a small saucepan, whisk to blend add all ingredients except the Agave nectar over medium-high heat, and allow the sauce to simmer for a few minutes until it glossy and thickened; finish with the Agave nectar, and allow to cool slightly to warm.


chili garlic mayo

½cup

vegan mayonnaise

1teaspoon

chili garlic sauce

teaspoons

green onion, finely minced

  1. In a small bowl, whisk to combine all ingredients. Keep in fridge until ready to use.


kimchi slaw

3cups

green cabbage, finely shredded

½cup

vegan mayonnaise

1tablespoon

Agave nectar

1tablespoon

rice vinegar

1cup

sliced kimchi

  1. In a bowl, gently toss all ingredients to combine; keep in the fridge until ready to use.


burger

1package

Beyond Burger

2cloves

garlic, pressed through garlic press

½teaspoon

ginger, grated

1teaspoon

sesame oil

1teaspoon

soy sauce

¼teaspoon

freshly ground black pepper

¼teaspoon

salt

2

burger buns

sesame seeds

  1. In a large mixing bowl, thoroughly mix Beyond Burger, soy sauce, ginger, sesame oil, salt, and freshly ground black pepper with hands and form into two patties.

  2. On a lightly oiled and heated gas grill, place patties over medium-high heat for 3 mins on one side. Flip and grill for another 3-4 mins. Remove.




  1. On a baking rack, place burger and pour KBBQ sauce over them.

  2. Spread chili garlic mayo on the bottom of both buns followed and the burger patty.

  3. Add kimchi slaw followed by the top bun.

    Enjoy!