Vegan Barbecue: Korean Style Mixed Vegetable Burgers

This recipe yields four hearty and flavorful Korean-style vegetable burgers. These burgers are packed with nutritious ingredients like butternut squash, mushrooms, and brown rice, and are seasoned with bold Korean flavors including gochujang, garlic, and ginger. A hint of chili adds heat, while paprika extract brings vibrant color to the patties. Perfect for a light meal or a satisfying snack, these burgers can be enjoyed on a bun with your favorite toppings or served as a protein-rich side dish.

Preparation Time

• Preparation: 30 minutes
• Cooking Time: 40 minutes
• Cooling Time: 20 minutes
• Total Time: 1 hour and 30 minutes

Equipment Needed

• Baking tray
• Parchment paper
• Large mixing bowl
• Food processor or blender
• Knife
• Chopping board
• Frying pan
• Wooden spoon
• Measuring spoons
• Measuring cups
• Medium saucepan with lid
• Colander or strainer
• Large skillet or griddle
• Cling film or plastic wrap
• Large spoon or spatula
• Mixing spoon

Ingredients

Vegetables and Base Ingredients

• 150g butternut squash, peeled and diced
• 100g mushrooms, finely chopped
• 1 medium courgette (zucchini), grated
• 1 medium carrot, grated
• 2 spring onions, finely chopped
• 1 tablespoon palm oil (or vegetable oil of your choice)
• 150g cooked brown rice (about 50g uncooked)
• 50g pea flour (chickpea flour or plain flour can be used)
• 1 tablespoon yeast extract
• 1 teaspoon garlic puree
• 1 teaspoon chili puree
• 1 tablespoon gochujang paste (adjust to taste)
• 1/2 teaspoon ginger, freshly grated or minced
• 1 teaspoon paprika extract (for color)

Seasonings and Garnishes

• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon garlic powder
• Salt to taste (about 1/4 teaspoon)
• Black pepper to taste (optional)

Step-by-Step Instructions

1. Preparing the Vegetables

1. Preheat the oven: Preheat your oven to 200°C (392°F) or 180°C (356°F) for fan-assisted ovens.
2. Prepare the baking tray: Line a baking tray with parchment paper to prevent sticking.
3. Prepare the butternut squash:
   • Dice the butternut squash into small, uniform cubes.
   • Place the diced squash on the prepared baking tray, drizzle with 1/2 tablespoon of palm oil, and toss to coat evenly.
   • Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized. Stir halfway through for even cooking.
4. Chop the other vegetables:
   • While the squash is roasting, finely chop the mushrooms, grate the courgette, and carrot. Squeeze out excess moisture from the courgette and carrot using a clean kitchen towel or cheesecloth.
   • Chop the spring onions finely.
5. Sauté the vegetables:
   • Heat the remaining 1/2 tablespoon of palm oil in a frying pan over medium heat.
   • Add the chopped mushrooms and sauté for 5-7 minutes until they release their moisture and begin to brown.
   • Add the grated courgette and carrot to the pan. Cook for an additional 3-4 minutes until softened.
   • Add the spring onions, garlic puree, chili puree, and freshly grated ginger. Cook for another 2 minutes, stirring frequently. Set aside to cool.

2. Cooking the Rice and Preparing the Base

1. Cook the brown rice:
   • Rinse 50g of brown rice under cold water.
   • In a medium saucepan, add the rinsed rice and 150ml of water.
   • Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes until the rice is tender and the water is absorbed.
   • Fluff the rice with a fork and allow it to cool slightly.
2. Blend the mixture:
   • In a food processor or blender, add the roasted butternut squash, cooked brown rice, sautéed vegetables, gochujang paste, yeast extract, ground coriander, chili powder, garlic powder, and paprika extract.
   • Pulse the mixture until it starts to come together, but still has some texture. You want a mixture that is cohesive but not completely smooth.
   • Transfer the mixture to a large mixing bowl.
3. Incorporate the pea flour:
   • Gradually add the pea flour to the vegetable mixture, stirring well after each addition. The flour will help bind the ingredients together.
   • Season with salt and black pepper to taste.
   • The mixture should be thick and hold its shape when formed into patties. If it’s too wet, add a little more pea flour until the desired consistency is reached.

3. Shaping the Burgers

1. Form the patties:
   • Divide the mixture into four equal portions.
   • With slightly oiled hands, shape each portion into a burger patty, about 10 cm (4 inches) in diameter and 2 cm (0.8 inches) thick.
   • Place the patties on a plate lined with parchment paper.
2. Chill the patties:
   • Cover the plate with cling film or plastic wrap.
   • Refrigerate the patties for at least 20 minutes to firm up, which will help them hold their shape during cooking.

4. Cooking the Burgers

1. Heat the skillet:
   • After chilling, heat a large skillet or griddle over medium heat.
   • Add a small amount of palm oil or your preferred cooking oil to the skillet.
2. Cook the burgers:
   • Carefully place the chilled patties in the hot skillet.
   • Cook for 5-7 minutes on each side until golden brown and heated through. The exterior should be crispy, while the interior remains soft and flavorful.
3. Check for doneness:
   • Ensure the burgers are fully cooked and have developed a nice crust on both sides. If needed, you can finish cooking them in a preheated oven at 180°C (356°F) for an additional 5-10 minutes.

5. Serving Suggestions

• Serve the Korean-style vegetable burgers on toasted buns with your favorite toppings. Try pickled radishes, fresh cucumber slices, and a drizzle of sesame oil for an authentic Korean flair.
• For a spicy kick, top with additional gochujang sauce or chili mayo.
• Serve with a side of kimchi or a simple Asian slaw made with cabbage, carrots, and a tangy sesame dressing.
• For a low-carb option, wrap the burger in lettuce leaves instead of a bun.

Additional Tips and Variations

• Storing: These burgers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven before serving.
• Freezing: For longer storage, freeze the uncooked patties on a tray. Once frozen, transfer them to a freezer-safe bag or container. Cook directly from frozen, adding a few extra minutes to the cooking time.
• Gluten-Free: Ensure that all ingredients used, including the pea flour and gochujang paste, are certified gluten-free if serving to those with gluten sensitivities.
• Vegan: This recipe is naturally vegan, but always check the labels of processed ingredients like gochujang and yeast extract to ensure they meet your dietary preferences.
• Extra Flavor: For added depth of flavor, consider mixing in 1 teaspoon of soy sauce or tamari to the burger mixture.

Nutritional Information (Per Burger)

• Calories: Approximately 250 kcal
• Protein: 7g
• Carbohydrates: 40g
• Fat: 8g
• Fiber: 6g
• Sodium: 350mg