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Korean BBQ Veggie Burgers

Source: Carrots & Flowers | Serves: 6 | Time: ~1 hr

Korean BBQ Veggie Burgers

Changes: replaced soy sauce with aminos; skipped celery; skipped hemp seeds; replaced corn starch with tapioca starch; used gochujung bbq sauce for topping


Korean BBQ Burgers

1 sweet potato, peeled and diced

½ cup sliced #mushrooms (I used shiitakes)

3 cloves garlic, minced

1 can #chickpeas

1 cup rolled #oats or oat flour

2 flax eggs

1 cup cooked brown #rice

3 tbsp coconut aminos

½ tsp red pepper flakes

1 tsp ginger powder

1 tbsp sesame oil


½ cup coconut aminos

2 tbsp sriracha

1 tbsp tapioca starch

1 tsp garlic powder

3 tbsp agave nectar


6 hamburger buns

Gochujung bbq sauce


Make the sauce first. In a small bowl, whisk together all ingredients. Set aside to thicken.

Onto the burgers: heat the sesame oil in a skillet over medium high. Add the sweet potato and cook for 5 minutes. Stir in the mushrooms, 2 tbsp coconut aminos, and garlic and cook for another 7 minutes, until the mushrooms release all of their liquid.

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 flax eggs, red pepper flakes and ginger. Mash well with your hands to combine. Freeze the patties for 10 minutes to firm them up.

Preheat the oven to 375F. Divide the mixture into 6 patties and cook them 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 top with remaining sauce. Bake at 375 for 20-25 minutes.

Remove from oven. Add to buns and top with kimchi and mayo.

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