Ingredients
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For the Kimchi Chickpea Patties:
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2 cups canned chickpeas, drained and rinsed
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1 cup napa cabbage kimchi, finely chopped
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1/4 cup kimchi juice (from the kimchi jar)
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1/4 cup rolled oats (gluten-free if needed)
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1/4 cup chickpea flour
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2 cloves garlic, minced
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 teaspoon sesame oil
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1 teaspoon gochugaru (Korean red pepper flakes, adjust to taste)
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1 Salt and pepper to taste
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1 Cooking oil for pan-frying
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For the Spicy Korean Sauce:
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3 tablespoons vegan mayonnaise
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1 tablespoon gochujang (Korean red pepper paste)
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1 teaspoon sesame oil
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1 teaspoon agave nectar (or any sweetener)
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1/2 teaspoon garlic powder
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1/2 teaspoon soy sauce (or tamari for gluten-free)
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For Assembly:
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1 Gluten-free or whole wheat burger buns
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1 Fresh lettuce leaves
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1 Sliced cucumber
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1 Sliced red onion
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1 Extra kimchi for topping (optional)
Directions
Serve your Kimchi Chickpea Burgers hot and enjoy the bold and spicy flavors inspired by Korean cuisine.
Adjust the amount of gochugaru in the patty mixture to control the level of spiciness. You can also customize your toppings to include other Korean ingredients like pickled daikon or sesame spinach for an authentic touch.
Steps
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1
Done
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In a food processor, combine the drained chickpeas, finely chopped kimchi, kimchi juice, rolled oats, chickpea flour, minced garlic, soy sauce, sesame oil, gochugaru (Korean red pepper flakes), salt, and pepper. Pulse until the mixture is well combined but still slightly chunky. You want some texture in your patties. |
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2
Done
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Form the mixture into burger patties. If the mixture is too wet to handle, add more chickpea flour as needed. |
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3
Done
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Heat a bit of cooking oil in a pan over medium-high heat. Add the chickpea patties and cook for about 4-5 minutes on each side, or until they develop a golden crust and are heated through. |
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4
Done
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While the patties are cooking, prepare the spicy Korean sauce by mixing vegan mayonnaise, gochujang, sesame oil, agave nectar, garlic powder, and soy sauce in a small bowl. |
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5
Done
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Toast the burger buns lightly in the same pan or on the grill. |
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6
Done
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To assemble the burgers, spread a generous amount of the spicy Korean sauce on the bottom half of each bun. Add a chickpea patty, fresh lettuce leaves, sliced cucumber, and red onion. Top with extra kimchi if you like it extra spicy. Finish with the top bun. |
