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Korean BBQ Burger

Korean BBQ Plant-Based Burger

A plant-forward twist on the classic burger that will bring your taste buds to life. Featuring Custom Culinary® Korean Barbecue Sauce and Custom Culinary® Kimchi Prep, Korean BBQ Burger consists of plant-based burger patty, shiitake mushrooms and cabbage slaw, kimchi ketchup on a toasted brioche bun.

What You'll Need

Yield: 4 burgers

Amount Ingredients
4 each Brioche Buns, Toasted
4 each Plant-Bases Burger Patty, 6oz
1/2 cup Custom Culinary® Korean Barbecue Sauce
2 cups Shiitake Mushrooms & Cabbage Slaw (SUB RECIPE)
1/2 cup Kimchi Ketchup (SUB RECIPE)
  Shiitake Mushrooms & Cabbage Slaw (SUB RECIPE)
2 cups Shiitake Mushrooms, De-stemmed, ¼” Sliced
1 cup Napa Cabbage, Shredded
1 tsp. Salt, Kosher
1 tsp. Sugar, Granulated
1/4 cup Rice Wine Vinegar
  Kimchi Ketchup (SUB RECIPE)
1 cup Ketchup
2 TBSP Custom Culinary® Kimchi Prep

Shiitake Mushroom & Cabbage Slaw (SUB RECIPE)
  1. In a 350°F fryer, fry sliced shiitake mushrooms until golden brown, about 30 seconds.
  2. Transfer to wire rack to cool.
  3. Once cool, toss fried mushrooms with shredded cabbage.
  4. In a separate bowl, whisk salt, sugar, and vinegar together until salt & sugar are dissolved.
  5. Gently toss dressing with mushrooms, and cabbage mixture.
  6. Use immediately.
Kimchi Ketchup (SUB RECIPE)
  1. Whisk both ingredients together until evenly combined.
  2. Use immediately.
Korean BBQ Plant-Based Burger:
  1. While cooking each burger patty, glaze with 2 Tablespoons of Korean BBQ Sauce
  2. Build each Korean BBQ Plant-Based Burger in the following order:
    1. Toasted Brioche Bun (1 each)
    2. Korean Glazed Burger Patty (1 each)
    3. Shiitake Mushroom & Cabbage Slaw (1/2 cup)
    4. Toasted Brioche Bun Top (1 each)
  3. Serve each Korean BBQ Plant-Based Burger with 1 cup of hand-cut French fries and 2 tablespoons of Kimchi Ketchup for dipping.