April 27, 2024

Plant-Based Kimchi Burger

Name: Plant-Based Kimchi Burger
Prep time: 20 min
Total time: 20 min
Yield: 5
Ingredients: 1/4 cup (63 mL) vegan mayonnaise alternative; 1 1/2 teaspoons (8 ml) Sriracha sauce; 4 Hamburger Buns; PAM® Grilling Spray; 4 Gardein® Supreme Plant-Based Burger; 1 cup (128 g) kimchi; 1/2 cup (64 g) Fried onions; 4 cans of AHA® Lime Watermelon

20

Prep Time Minutes
20
Total Time Minutes
8
Number of Ingredients
5
Servings

Tags:

Summer,
Asian,
Grill/Broil,
PAM,
Vegetable

Ingredients

1/4 cup (63 mL) vegan mayonnaise alternative
1 1/2 teaspoons (8 ml) Sriracha sauce
4 Hamburger Buns
PAM® Grilling Spray
4 Gardein® Supreme Plant-Based Burger
1 cup (128 g) kimchi
1/2 cup (64 g) Fried onions
4 cans of AHA® Lime Watermelon

Directions

View photos

Step one

In a small bowl, mix together mayonnaise and sriracha. Set aside in the fridge.
Step two

Spray PAM® Grilling Spray on unheated grill. Preheat grill for medium heat. Cook Gardein® Supreme Plant-Based Burger as directed on package, using grill method. During the last 2 to 3 minutes of cooking, add buns to grill face-down and toast until golden brown.
Step three

Spread sriracha mayo on the bottom buns. Top with the burgers, kimchi, fried onions and top bun. Serve.
Step four

Serve with AHA® Lime Watermelon. Enjoy!

Tips

Make your own kimchi. Dry brine a half head of Napa cabbage for 3 days at room temperature. Mix together gochugaru, carrots, scallions. Asian pear, daikon radish, garlic and ginger. Rough chop brined Napa cabbage and mix with gochugaru mixture. Ferment in a mason jar in the fridge for 2 weeks and enjoy.