Korean BBQ Plant Based Burger
Directions
- Whisk both ingredients together for the Kimchi Ketchup until evenly combined and set aside.
- While cooking each burger patty, glaze with 2 Tablespoons of Korean BBQ Sauce.
- Toast the brioche buns and top each with a burger patty, followed by the Shiitake Mushroom & Cabbage Slaw, and the brioche bun top.
- Serve each burger with hand-cut French fries and Kimchi Ketchup for dipping.
Ingredients
- 4 ea bun(s), brioche, buttery, toasted
- 4 ea Plant-Based Burger Patty, 6 oz
- 1/2 cup Passport Global Flavors™ by Custom Culinary® Korean Barbecue Sauce
- 2 cups Shiitake Mushrooms & Cabbage Slaw, recipe follows
- 1/2 cup Kimchi Ketchup, recipe follows
Shiitake Mushrooms & Cabbage Slaw
Directions
- In a 350°F fryer, fry sliced shiitake mushrooms until golden brown, about 30 seconds.
- Transfer to wire rack to cool.
- Once cool, toss fried mushrooms with shredded cabbage.
- In a separate bowl, whisk salt, sugar, and vinegar together until salt & sugar are dissolved.
- Gently toss dressing with mushrooms, and cabbage mixture.
Use immediately.
Ingredients
- 2 cups mushroom(s), shiitake, destemmed, 1/4" sliced
- 1 cup cabbage, napa, shredded
- t tsp West Creek® Salt
- 1 tsp West Creek® sugar
- 1/4 cup Asian Pride® Rice Wine Vinegar
Kimchi Ketchup
Directions
- Whisk both ingredients together until evenly combined.
- While cooking each burger patty, glaze with 2 Tablespoons of Korean BBQ Sauce.
Ingredients
- 1 cup West Creek® Ketchup
- 2 tbsp Passport Global Flavors™ by Custom Culinary® Kimchi Prep
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