Ingredients
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For the Black Bean Patties:
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2 (15 oz) cans black beans, drained and rinsed
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1 cup rolled oats (gluten-free if needed)
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1/2 cup diced onion
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2 cloves garlic, minced
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1/4 cup chopped fresh cilantro
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1 teaspoon ground cumin
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1 Salt and pepper to taste
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For the Gochujang Mayo:
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1/2 cup vegan mayonnaise
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2 tablespoons gochujang (Korean red pepper paste)
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1 tablespoon rice vinegar
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1 teaspoon maple syrup or agave nectar
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For the Burger Assembly:
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4 whole-grain or gluten-free burger buns
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1 Vegan kimchi
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1 Lettuce leaves
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1 Sliced tomato
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1 Sliced red onion
Directions
Adjust the spice level of the burger by adding more or less gochujang to the mayo. Vegan Korean Kimchi Burger is a fusion delight that combines the best of Korean and burger traditions. Enjoy the unique flavors!
Steps
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1
Done
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For the Black Bean Patties: |
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2
Done
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In a food processor, combine black beans, rolled oats, diced onion, minced garlic, chopped cilantro, ground cumin, salt, and pepper. |
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3
Done
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Pulse the mixture until well combined but not completely smooth, leaving some texture. |
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4
Done
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Form the mixture into 4 equal-sized patties and place them on a baking sheet lined with parchment paper. |
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5
Done
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Bake the patties at 375°F (190°C) for 20-25 minutes or until they are firm and lightly browned, flipping them halfway through. |
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6
Done
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For the Gochujang Mayo: |
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7
Done
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In a small bowl, whisk together vegan mayonnaise, gochujang, rice vinegar, and maple syrup. Adjust the spice level to your liking by adding more or less gochujang. |
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8
Done
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For Assembling the Burger: |
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9
Done
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Toast the burger buns in a toaster or on a grill until they are lightly golden. |
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10
Done
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Spread a generous amount of gochujang mayo on the bottom half of each bun. |
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11
Done
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Place a black bean patty on the mayo-coated bun. |
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12
Done
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Top with lettuce leaves, sliced tomato, red onion, and a hearty portion of vegan kimchi. |
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13
Done
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Place the top half of the bun on the kimchi, and secure with a toothpick if needed. |
