Directions
Subtitle: Budget-Friendly, Gluten-Free, High-Fiber, Low-Carb, Raw, Whole Foods Plant-Based, Kid-Friendly Option Available!
Description: This mouthwatering vegan burger recipe is packed with bold Korean flavors and textures, thanks to its fermented black bean paste, gochujang, kimchi, and crispy onion toppings. It’s also gluten-free, high-fiber, low-carb, and can be made raw till 4. Plus, there’s a kid-friendly option without the spice!
Servings: 4 burgers + toppings
Difficulty: Easy
Ingredients
1 cup cooked brown rice or quinoa (for burgers)
1/2 cup cooked sweet potato (for buns)
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 yellow bell pepper, diced
1/2 medium onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon vegetable oil
For the patty:
3/4 cup cooked black beans, drained and rinsed well
3/4 cup cooked chickpeas, drained and rinsed well
1/2 cup cooked lentils, drained and rinsed well
1 large carrot, grated
1 small apple, grated
1/2 cup panko breadcrumbs
2 tablespoons nutritional yeast flakes
1/4 cup water
1/2 teaspoon salt
1 tablespoon cornstarch
1/4 cup barbecue sauce (optional)
For the topping:
1 cup store-bought premade kimchi (or homemade if you have it)
1/4 cup store-bought premade pickled ginger (optional)
2 tablespoons gochujang (Korean chili paste)
1/4 cup soaked and squeezed sesame seeds
Instructions
1. Make the burgers: In a large bowl, mash the cooked black beans, chickpeas, and lentils until mostly smooth. Add the shredded carrots and apples, panko breadcrumbs, nutritional yeast, water, and salt. Mix well to combine.
2. Form the patties: Using wet hands, shape the mixture into four evenly sized patties about 1/2-inch thick. Place them on a plate and set aside.
Optional – For the kid-friendly version, omit the gochujang and reduce the amount of kimchi used in the topping.
3. Make the buns: Divide the cooked sweet potatoes into four equal portions. Flatten each portion slightly and use a round cookie cutter (about 3 inches in diameter) to cut out circles. Press down firmly and twist the cutter to remove the circle from the center of the potato. This will create two halves for your bun. Alternatively, you can slice the potatoes thinly and layer them on top of each other to form thicker buns.
4. Cook the burgers: Heat a non-stick pan over medium heat. Add the vegetable oil and swirl to coat the bottom of the pan. Add the formed patties and cook for about 4 minutes per side, or until they start to release easily from the pan. Flip and continue cooking for another 3-4 minutes, or until they reach your desired doneness. Remove from heat and let rest for a few minutes before assembling the burgers.
5. Assemble the burgers: Spread a generous amount of barbecue sauce (if using) on the bottom half of each hamburger bun. Top with a burger patty, kimchi, gochujang, and optional pickled ginger. Drizzle with any remaining barbecue sauce. Add the lettuce leaves and onion slices. Cover with the top bun and serve immediately.
Note: If you prefer your burger less messy, wrap it in a piece of lettuce leaf instead of using the full bun.
