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Korean BBQ Veggie Burger (Vegan + GF)

February 8, 2017 By Carrots and Flowers

INCREDIBLE Korean BBQ Veggie Burgers | Sweet, savory, and just a bit spicy | Vegan + Gluten-free | Perfect healthy recipe for lunch or dinner

Meet my latest creation… Korean BBQ Veggie Burgers!

Hearty, savory, and just a bit spicy, these burgers are packed with flavor and healthy goodness.

INCREDIBLE Korean BBQ Veggie Burgers | Sweet, savory, and just a bit spicy | Vegan + Gluten-free | Perfect healthy recipe for lunch or dinner

The base for these Korean BBQ Veggie Burgers is made up of sweet potato, celery, and mushrooms sautéd with sesame oil and tamari. So YUM.

INCREDIBLE Korean BBQ Veggie Burgers | Sweet, savory, and just a bit spicy | Vegan + Gluten-free | Perfect healthy recipe for lunch or dinner INCREDIBLE Korean BBQ Veggie Burgers | Sweet, savory, and just a bit spicy | Vegan + Gluten-free | Perfect healthy recipe for lunch or dinner

The sautéd veggies are then combined with chickpeas and oat flour then crusted in hemp seeds and cooked in the most delicious sauce.

INCREDIBLE Korean BBQ Veggie Burgers | Sweet, savory, and just a bit spicy | Vegan + Gluten-free | Perfect healthy recipe for lunch or dinner INCREDIBLE Korean BBQ Veggie Burgers | Sweet, savory, and just a bit spicy | Vegan + Gluten-free | Perfect healthy recipe for lunch or dinner

You can throw these Korean BBQ Veggie Burgers on top of a colorful salad with kimchee and lots of sriracha…

INCREDIBLE Korean BBQ Veggie Burgers | Sweet, savory, and just a bit spicy | Vegan + Gluten-free | Perfect healthy recipe for lunch or dinner

Or make giant burgers topped with kimchee slaw and avocado.

So much goodness in just one bite!

INCREDIBLE Korean BBQ Veggie Burgers | Sweet, savory, and just a bit spicy | Vegan + Gluten-free | Perfect healthy recipe for lunch or dinner

These Korean BBQ Veggie Burgers taste amazing! They are:

Spicy

Savory

Just a bit sweet

Moist

Crunchy on the outside

Packed with flavor

Hearty

Filling  

SO SO TASTY! 

INCREDIBLE Korean BBQ Veggie Burgers | Sweet, savory, and just a bit spicy | Vegan + Gluten-free | Perfect healthy recipe for lunch or dinner

If you try these Korean BBQ Veggie Burgers, be sure to rate them in the comments and/or tagging a photo with #carrotsandflowers on Instagram! We love to see what you come up with!

If you love Korean BBQ Veggie Burgers and other massive savory sandwiches, be sure to check out our Smoky Portobello Black Bean Burger or our BBQ Pulled Jackfruit Sandwich.

INCREDIBLE Korean BBQ Veggie Burgers | Sweet, savory, and just a bit spicy | Vegan + Gluten-free | Perfect healthy recipe for lunch or dinner

Korean BBQ Veggie Burger (Vegan + GF)
 
Save Print
Prep time
35 mins
Cook time
30 mins
Total time
1 hour 5 mins
 
Hemp crusted Korean BBQ Veggie Burgers topped with kimchee slaw and avocado. Hearty, savory, spicy, and packed with flavor!
Author: Carrots and Flowers
Recipe type: Main Course
Cuisine: Vegan
Serves: 6 burgers
Ingredients
  • 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
Instructions
  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.
Notes
*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
3.5.3226

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INCREDIBLE Korean BBQ Veggie Burgers | Sweet, savory, and just a bit spicy | Vegan + Gluten-free | Perfect healthy recipe for lunch or dinner

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Tagged With: avocado, Burger, Dinner, korean bbq, Sweet Potato, veggie burger

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Comments

  1. Dalya Rubin says

    July 23, 2017 at 3:52 am

    Yum!! Your burger looks awesome! My sister just started eating a vegan diet, and I don’t eat dairy, so I cannot wait to make your recipe! Thank you!

    Reply
  2. khushi says

    October 14, 2018 at 10:50 am

    Hi. Can I leave out the celery stalk. Would it impact on the taste. Any substitute? Take care

    Reply
    • Carrots and Flowers says

      October 15, 2018 at 9:16 pm

      Hi Khushi!

      You could either leave it out or swap it out for cabbage for a bit of texture. You may need to add a tiny pinch of extra salt. Hope this help!

      Megan

      Reply
  3. Marina says

    April 2, 2019 at 1:43 am

    Way too salty. The patties were good but I will definitely skip the sauce if I ever make this recipe again.

    Reply
  4. HRose says

    July 20, 2019 at 6:27 pm

    I’m not a strict vegetarian. Could I use two regular eggs? It’s not that I don’t want to be vegan it’s that I need to have a little more protein and flax type substitutes or vegan eggs can bother my stomach. Thanks for your time. As for the sodium comment…wouldn’t you just use low sodium soy sauce? I’m wondering if that would make the difference since I don’t see if there are other salty ingredients…my cooking skill and or ingredients is limited knowledge.

    Reply

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Hi, I'm Megan aka Carrots & Flowers. I make delicious plant-based recipes for people who love to eat and want to feel good about it! I especially love vegan cheese, 30-minute meals, and kid-friendly options.

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