Korean BBQ Veggie Burger (Vegan + GF)
Prep time
Cook time
Total time
Hemp crusted Korean BBQ Veggie Burgers topped with kimchee slaw and avocado. Hearty, savory, spicy, and packed with flavor!
Recipe type: Main Course
Cuisine: Vegan
Serves: 6 burgers
  • Korean BBQ Burgers
  • 1 sweet potato, peeled and diced
  • 1 celery stalk, diced fine
  • ½ cup sliced mushrooms
  • 3 cloves garlic, minced
  • 1 can chickpeas
  • 1 cup rolled oats
  • 2 Tbsp Follow Your Heart vegan egg (can swap 2 flax eggs)
  • 1 cup cooked brown rice
  • 3 Tbsp soy sauce or GF tamari
  • ½ tsp red pepper flakes
  • 1 Tbsp minced ginger
  • 1 Tbsp sesame oil
  • ¼ cup hemp seeds
  • Sauce
  • ½ cup soy sauce
  • 2 Tbsp sriracha
  • 1 Tbsp cornstarch
  • 1 tsp garlic powder
  • 3 Tbsp agave nectar
  • Assembly
  • 4 hamburger buns (GF if desired)
  • 2 avocados
  • ⅔ cup kimchee, chopped
  • ⅓ cup shredded cabbage
  • 2 Tbsp vegan mayo
  1. Sauce- In a small bowl, whisk together all ingredients. Set aside to thicken.
  2. Burgers- Heat the sesame oil in a skillet over medium high. Add the sweet potato and cook for 5 minutes. Stir in the mushrooms, celery, 2 Tbsp soy sauce or tamari, and garlic and cook for another 7 minutes, until the mushrooms release all of their liquid. Meanwhile, combine the Follow Your Heart vegan egg with ¼ cup ice cold water. Whisk well and set aside.
  3. Process the oats in a food processor until they become a flour. Add the cooked vegetable mixture from the skillet, along with the chickpeas, and rice. Pulse several times, but do not let the mixture become a paste. Transfer to a bowl. Stir in the vegan egg, red pepper flakes. Mash well with your hands to combine. Freeze the patties for 10 minutes to firm them up.
  4. Preheat the oven to 375F. Divide the mixture into 4 patties and sprinkle each one with hemp seeds on both sides. Cook the patties in a large skillet with the ⅔ of the sauce for 3-4 minutes on each side to caramelize the sauce. Using a spatula, carefully transfer the patties to a baking sheet lined with parchment paper. Bake at 375 for 20-25 minutes.
  5. Kimchee Slaw- Combine the kimchee, cabbage, and vegan mayo. Stir well.
  6. Serve the burgers on toasted buns (GF if desired) with kimchee slaw and sliced avocado.
*The sauce may stick to the pan as it cooks, so I recommend using metal so it can be easily scrubbed. (not a non-stick pan!)
*To make a flax egg, combine 1 Tbsp ground flax with 2½ Tbsp water. Whisk well and set aside to thicken for 5-10 minutes. Using flax instead of vegan egg will make the burgers a bit softer.
*Recipe inspired by Eat Drink Shrink's Hawaiian Burger.
Nutrition Information
Serving size: 1 burger Calories: 340 Fat: 14.2 Carbohydrates: 45g Fiber: 10g Protein: 11.2g Cholesterol: 0mg
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/korean-bbq-veggie-burgers/