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
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