Smoky Tempeh Korean-Style Burgers
“A smoky, protein-packed burger with crispy glazed tempeh patties, crunchy kimchi slaw and a sticky Korean-style barbecue glaze. Perfect for summer grilling and a brilliant plant-based alternative to chicken burgers.” - James Strawbridge
Contains: 44g of Supercharged protein
Prep time: 20 min
Serves: 4-6
YOU’LL NEED
Smoky Tempeh Patties:
2 packs Better Nature Smoky Tempeh
4 tbsp cooked sticky rice
1 large handful kimchi, juice reserved and cabbage squeezed dry
1 tsp cornflour
KOREAN BBQ GLAZE:
Reserved kimchi juice
1 tsp sesame oil
1 tbsp mirin
2 tbsp soy sauce
4 tbsp barbecue sauce
1 tbsp honey
Chilli Mayonnaise
2 tbsp mayonnaise
1 tsp gochujang paste
Pickled Slaw
¼ red cabbage, finely sliced
½ fennel bulb, finely sliced
1 red onion, finely sliced
2 spring onions, finely sliced
1 carrot, grated
1-2 tbsp coriander, finely chopped
1 tsp fresh root ginger, finely grated
Zest and juice of 1 lime
½ tsp sesame seeds
Splash of soy sauce
To serve:
4-6 brioche burger buns
Lettuce leaves
Edamame beans
Fries
HOW TO MAKE IT
Place the Smoky Tempeh, sticky rice and squeezed kimchi into a food processor. Pulse until combined but still slightly coarse, retaining some texture.
Add the cornflour and pulse briefly to combine. Divide the mixture into 4-6 patties depending on your preferred burger size. Place on a tray and chill in the fridge for at least 30 minutes to firm up.
Add the reserved kimchi juice, sesame oil, mirin, soy sauce, barbecue sauce and honey to a small saucepan.
Bring to a gentle simmer and cook for 5-8 minutes until reduced and sticky. Set aside for glazing the burgers during cooking.
Combine the red cabbage, fennel, red onion, spring onions, carrot, coriander and ginger in a large bowl.
Add the lime zest and juice, sesame seeds and a splash of soy sauce. Toss well and leave to lightly pickle while the burgers cook.
Mix the mayonnaise and gochujang together in a small bowl until smooth.
Preheat a barbecue or grill to medium-high heat.
Cook the chilled tempeh patties for 3-4 minutes on each side until golden and lightly charred. During the final few minutes, generously brush with the sticky Korean BBQ glaze, turning once or twice to build up a rich, glossy coating.
Spread the chilli mayonnaise over the toasted brioche buns. Add lettuce leaves and a generous spoonful of slaw. Top with the glazed smoky tempeh burger and finish with the bun lid. Serve immediately with edamame beans and crispy fries.
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