Kimchi Beyond Burger |
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¾ | cup | soy sauce | ||
¾ | cup | brown sugar | ||
¼ | cup | rice vinegar | ||
3 | cloves | garlic, pressed through a garlic press | ||
2 | teaspoons | chili garlic sauce | ||
1¼ | teaspoon | ginger, grated | ||
½ | tablespoon | cornstarch | ||
1 | tablespoon | Agave nectar | ||
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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.
½ | cup | vegan mayonnaise | ||
1 | teaspoon | chili garlic sauce | ||
1½ | teaspoons | green onion, finely minced | ||
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In a small bowl, whisk to combine all ingredients. Keep in fridge until ready to use.
3 | cups | green cabbage, finely shredded | ||
½ | cup | vegan mayonnaise | ||
1 | tablespoon | Agave nectar | ||
1 | tablespoon | rice vinegar | ||
1 | cup | sliced kimchi | ||
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In a bowl, gently toss all ingredients to combine; keep in the fridge until ready to use.
1 | package | |||
2 | cloves | garlic, pressed through garlic press | ||
½ | teaspoon | ginger, grated | ||
1 | teaspoon | sesame oil | ||
1 | teaspoon | soy sauce | ||
¼ | teaspoon | freshly ground black pepper | ||
¼ | teaspoon | salt | ||
2 | burger buns | |||
sesame seeds |
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.
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.
On a baking rack, place burger and pour KBBQ sauce over them.
Spread chili garlic mayo on the bottom of both buns followed and the burger patty.
Add kimchi slaw followed by the top bun.
Enjoy!