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Before you jump to Vegan Korean BBQ Burger recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Save Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. Those days are over, and it seems we all recognize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living a lot more eco-friendly we won’t be able to fix the problems of the environment. This should happen soon and living in ways more friendly to the environment should become an objective for every individual family. Here are a number of tips that can help you save energy, for the most part by making your kitchen more green.
You may possibly prefer preparing food with your oven, but using a microwave instead will cost you much less money. Perhaps the realization that an oven utilizes 75% more energy will stimulate you to use the microwave more. When it relates to boiling water and steaming vegetables, you can save plenty of electricity and do the job faster with countertop appliances rather than a stove. You would be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned method, but you would be wrong. You get the highest energy savings by fully loading the dishwasher before commencing a wash cycle. Don’t dry the dishes with heat, utilize the cool dry or air dry options to increase the money you save.
From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Efficient living is definitely something we can all accomplish, without difficulty. Mostly, all it requires is a little common sense.
We hope you got insight from reading it, now let’s go back to vegan korean bbq burger recipe. To cook vegan korean bbq burger you need 29 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Vegan Korean BBQ Burger:
- Prepare Kimchi Ketchup:
- Take Kimchi, 2 Cabbages
- You need Tomato Ketchup, 2 Heaped TBSP
- Provide @chillibellasg's Korean Chili Paste / Gochujang, 2 Heaped TBSP Adjust To Preference
- You need Maple Syrup Preferable Grade 'A', 2 Heaped TBSP Adjust To Preference
- Use Pinch Nori Flakes,
- You need Fresh Lemon Zest, 1/4 Lemon
- You need Fresh Lemon Juice, 1/4 Lemon
- Use Korean BBQ Sauce:
- You need 4 TBSP Maple Syrup Preferable Grade 'A',
- Prepare 1 Dash Liquid Smoke,
- Use 4 TBSP Vegan-Friendly Soy Sauce / Tamari,
- Use 1 TBSP Rice Wine / Mirin,
- Use 1 TBSP Sesame Oil,
- You need Pinch Garlic Powder,
- Prepare Pinch Ginger Powder,
- Get Pinch Dried Mushroom Powder,
- Take Pinch Gochugaru,
- Prepare 1 Stalk Scallions,
- Take Burger:
- Take Sesame Oil, A Drizzle
- Provide 2 Cloves Crushed Garlic,
- Provide Crushed Ginger, 1" Sliced Into Halves
- Get 2 Stalks Crushed Scallion,
- Get 4 Beyond Meat Burger Patties,
- You need 2 King Oyster Mushrooms,
- Use 4 Vegan Burger Buns,
- Provide 1 Handful Kimchi Finely Chopped,
- You need 1 Handful Scallions Finely Sliced,
Steps to make Vegan Korean BBQ Burger:
- You can check out my previous vegan kimchi and vegan burger buns recipes.
- Prepare the kimchi ketchup. - Blitz kimchi, ketchup, chili paste and maple syrup in a blender until smooth. - Transfer into a bowl. - Add nori flakes, lemon zest and juice. - Mix until well combined. - Taste and adjust for sweetness and spiciness. - Set aside in the fridge until ready to use.
- Prepare the Korean bbq sauce. - In a bowl, add maple syrup, soy sauce, wine, sesame oil, garlic, ginger, mushroom powder and gochugaru. - Mix until well combined. - Add in scallion. - Set aside until ready to use.
- Prepare the burger. - In a skillet over medium heat, drizzle some sesame oil. - Once the oil is heated up, add in 2 patties. - Add in the crushed garlic, 1/2" ginger and 1 stalk of scallion. - You can crush them with a back of a knife.
- Brush the patties with the bbq sauce. - Cook until the bottom is crispy brown. - Flip and brush the patties with some more bbq sauce. - Baste the patties with all the liquid. - Cook until the bottom is crispy brown. - Remove from heat and set aside on a plate with all the crushed aromatics.
- Brush the patties again with more bbq sauce. - Repeat the steps for the remaining patties. - By cooking the patties in batches will prevent overcrowding of the skillet, which will create steam rather than searing and cooking. - Slice the mushroom lengthwise into 4 slices. - You should have a total of 8 slices.
- In the same skillet, drizzle some sesame oil. - Place in the mushroom slices. - Again, you can do this in batches. - Brush the mushrooms with bbq sauce. - Cook until the bottom is lightly caramelized. - Flip and brush with more bbq sauce.
- Slice burger buns into 3 tiers. - Toast the buns in the same skillet. - Once all the patties and mushrooms have been cooked, buns have been toasted, in the same skillet, pour in the remaining bbq sauce. - Deglaze and reduce slightly until thick consistency. It should coat the back of a spoon. - Remove from heat and transfer into a bowl.
- Assemble the burger. - Smear kimchi ketchup on the bottom buns. - Add some kimchi over the top. - Place the patties over the kimchi and drizzle some reduced bbq sauce over the top. - Scatter some scallions.
- Add on the 2nd tiers and smear on some more kimchi ketchup. - Followed by 2 slices of mushrooms each. - Drizzle some reduced bbq sauce over the top and some scallions. - Close the top of the burger buns. - Serve immediately.
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