Creative Culinary Solutions

Korean-Style Vegetarian Beef Bulgogi Burgers

Inspired by Korean beef bulgogi, these plant-based bulgogi burgers are easy to make, packed with flavour, and family-friendly to boot.

Difficulty: 5/20
Yield serving: 5
Preparation time: minutes
Cooking time: minutes

Difficulty

5/20

Yield serving

5

Preparation time

minutes

Cooking time

minutes

Ingredients

  • 3 tbsp (45 mL) of soy sauce
  • 1 tbsp (15 mL) of toasted sesame oil
  • 2 tbsp (30 mL) of packed brown sugar
  • 1/4 tsp (1 mL) of red pepper flakes
  • 1/4 tsp (1 mL) of ground ginger
  • 2 cloves of garlic, minced
  • 1 slice white sandwich bread, crusts removed and torn into 1/4-inch pieces
  • 1-1/2 lbs (675 g) of prepared Vegan No-Beef Ground
  • 1/2 cup (125 mL) of chopped scallions
  • 5 hamburger buns
  • Lettuce leaves, for serving (optional)
  • 3/4 cup (180 mL) of mayonnaise
  • 1/4 cup (60 mL) of asian chili sauce
  • 1/4 tsp (1 mL) of granulated sugar

Preparation

  • Prepare the Vegan No-Beef Ground according to package instructions.
  • Preheat barbecue grill to high heat.
  • In a large bowl, combine soy sauce, sesame oil, brown sugar, red pepper flakes, ginger, garlic, and sandwich bread. Stir, then let mixture sit for a few minutes to allow bread to soften.
  • Mash mixture with a fork into a paste. Add vegan ground and scallions. Using your hand, mix until well combined.
  • Divide mixture into 5 equal portions, shaping each into loose balls. Flatten the balls into 3/4-inch thick patties about 4-1/2 inches around.
  • Place patties on a grill rack coated with cooking spray. Grill, covered, until nicely browned on the first side, 2-3 minutes. Flip burgers and continue cooking for a few minutes.
  • Before serving, toast the buns on the cooler side of the grill if desired.
  • For the chili mayonnaise, mix together the mayonnaise, Asian chili sauce, and sugar in a small bowl.
  • Top each serving with lettuce leaves and chili mayonnaise.

Ingredients

  • 3 tbsp (45 mL) of soy sauce
  • 1 tbsp (15 mL) of toasted sesame oil
  • 2 tbsp (30 mL) of packed brown sugar
  • 1/4 tsp (1 mL) of red pepper flakes
  • 1/4 tsp (1 mL) of ground ginger
  • 2 cloves of garlic, minced
  • 1 slice white sandwich bread, crusts removed and torn into 1/4-inch pieces
  • 1-1/2 lbs (675 g) of prepared Vegan No-Beef Ground
  • 1/2 cup (125 mL) of chopped scallions
  • 5 hamburger buns
  • Lettuce leaves, for serving (optional)
  • 3/4 cup (180 mL) of mayonnaise
  • 1/4 cup (60 mL) of asian chili sauce
  • 1/4 tsp (1 mL) of granulated sugar

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