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
- Preheat the oven: Preheat your oven to 200°C (392°F) or 180°C (356°F) for fan-assisted ovens.
- Prepare the baking tray: Line a baking tray with parchment paper to prevent sticking.
- 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.
- 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.
- 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
- 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.
- 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.
- 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
- 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.
- 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
- 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.
- 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.
- 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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