Korean BBQ Burger with Kimchi Slaw




25 minutes


12 minutes


1 Package Pure Farmland Simply Seasoned Protein Starters
2 cloves garlic, pressed through garlic press
1/2 tsp. grated ginger
1 tsp. sesame oil
1 tsp. soy sauce
1/4 tsp. freshly ground black pepper
4 brioche hamburger buns, toasted
Korean BBQ Sauce (recipe below)
Chili Garlic Mayo (recipe below)
Kimchi Slaw (recipe below)

Korean BBQ Sauce
3/4 cup soy sauce
3/4 cup brown sugar
1/4 cup rice vinegar
3 cloves garlic, pressed through garlic press
2 tsp. chili garlic sauce
1 1/4 tsp. sesame oil
1 tsp. grated ginger
1/2 tsp. freshly ground black pepper
2 tbsp. corn starch
1 tbsp. honey

Chili Garlic Mayo
3/4 cup mayonnaise
1/2 tsp. chili garlic sauce
1 tsp., heaping, finely minced green onion

Kimchi Slaw
3 cups, heaping, finely shredded green cabbage
1/4 cup mayonnaise
1 tbsp. honey
1tbsp. rice vinegar
1 cup sliced kimchi (you can purchase this fermented and spicy cabbage in Korean markets, or specialty Asian markets in the refrigerated section)


Korean BBQ Sauce
Add all ingredients up to and including the cornstarch to a small saucepan, and whisk to blend; place over medium-high heat, and allow the sauce to simmer for a few minutes, until it becomes glossy and thickened; finish with the honey, and allow to cool slightly to warm. (Store any unused portion in fridge—great with chicken, too, or as a glaze for fish!)

Chili Garlic Mayo
Add all ingredients to a small bowl, and whisk to blend; keep in fridge until ready to use.

Kimchi Slaw
Add all ingredients into a bowl, and gently toss together to combine; keep in the fridge until ready to use.

Add the plant-based protein starters into a large bowl, and very lightly chunk/break it up.

Add to it all of the rest of the ingredients up to and including the black pepper, and very carefully and gingerly, combine the spices/seasonings into the meat, taking care not to work it very much.

Portion out 4, 6 ounce patties, about 1” thick and slightly bigger than your buns, creating a dent in the center of each patty (this will help keep the patty from “doming up” in the center as it cooks); stack the patties with parchment paper between each patty, and place them into the fridge for at least an hour, to allow the flavors to meld and the meat to relax.

When ready to sear, take the patties out and allow them to come to room temp for a few minutes; cook according to the package instructions.

Glaze each burger patty in the Korean BBQ Sauce, just before building your burger.

Spread some of the Chili Garlic Mayo on the toasted buns, and add a glazed patty to the bottom bun; add some of the Kimchi Slaw on top of the patty, top with the other bun, and enjoy!

Recipe Inspiration