Spicy Korean Beyond Burger

I thought it would be fun to take this delicious Asian fusion dish and bring it into the plant protein world. I’m glad I did because this burger was delicious.

As Beyond Meat continues to grow in popularity, I’ll continue to put out new recipes. This Korean spin on the burger is amazing and can easily be vegan by substituting vegan mayonnaise in place of traditional mayonnaise.

Recipe: (Korean Cole Slaw, serves 2)

• 1 cup fresh cabbage and shredded carrots, or prepackaged coleslaw
• 1 tbsp Mother In Law’s Gochujang, Tangy
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1/2 tbsp vegetable or canola oil
• 1/2 tsp white sugar

Directions:

1. Mix all ingredients together and allow to sit for 15 minutes.

Recipe: (Gochujang Mayonnaise and Spicy Pickles)

• 6-8 pickle chips per burger
• 1/2 tsp red pepper flakes, or to taste
• 1 tbsp mayonnaise, or vegan mayonnaise per burger
• 1 tbsp Mother In Law’s Gochujang, Tangy, per burger

Directions:

1. Mix pickles and red pepper flakes together. Set aside.
2. Mix equal parts mayonnaise and Mother In Law’s Gochujang, Tangy. Set aside.

Recipe: (Spicy Korean Beyond Burger, serves 2)

• 1 package Beyond Burger patties (2x 1/4 lb patties)
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Directions:

1. Preheat grill or grill pan to medium high.
2. Sprinkle salt and pepper on both sides of Beyond Burger patty.
3. Cook each side of the Beyond Burger for 5 minutes, or until well done at 175 degrees F. *I like my Beyond Beef more well done than their instructions recommend.
4. Toast both sides of your favorite bun or bread. You can use a little oil or butter if you like.
5. Spread Gochujang mayonnaise on both sides of the bun and then arrange spicy pickles on the bottom. Place Beyond Burger on top of pickles.
6. Stack the spicy Korean coleslaw on top of the Beyond burger and complete with the top bun.