Plant-Based Kimchi Burger
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
1/4 cup vegan mayonnaise alternative
1-1/2 teaspoons Sriracha sauce
4 hamburger buns
PAM® Expeller Pressed Avocado Oil No-Stick Cooking Spray
4 Gardein® Ultimate Plant-Based Burgers
1 cup kimchi
1/2 cup French fried onions
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 162 mg | 16% |
Carbohydrate | 36 g | 12% |
Cholesterol | 0 | |
Total Fat | 24 g | 37% |
Iron | 5 mg | 27% |
Calories | 459 kcal | 23% |
Sodium | 1211 mg | 50% |
Protein | 24 g | 48% |
Saturated Fat | 12 g | 62% |
Sugars | 4 g | 0 |
Vitamin C | 6 mg | 11% |
In a small bowl, mix together mayonnaise and sriracha. Set aside in the fridge.
Preheat grill for medium heat. Cook Gardein® Ultimate Burgers as directed on package, using grill method. Lightly spray insides of hamburger buns with avocado oil spray. During the last 2 to 3 minutes of cooking, add buns to grill face-down and toast until golden brown.
Spread sriracha mayo on the bottom buns. Top with the burgers, kimchi, fried onions and top bun. Serve.
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.
Plant-Based Kimchi Burger