Grilled Vegetable Burger

This Grilled Vegetable Burger combines the vibrant flavors of Korean cuisine with the wholesome goodness of grilled vegetables, creating a satisfying and nutritious vegan option. Topped with a spicy gochujang sauce, it offers a delightful kick that elevates the classic burger experience.

Ingredients

• Zucchini - 100g
• Red bell pepper - 100g
• Mushrooms (shiitake or button) - 100g
• Carrot - 50g
• Olive oil - 2 tablespoons
• Soy sauce - 1 tablespoon
• Gochujang (Korean chili paste) - 1 tablespoon
• Garlic (minced) - 1 clove
• Fresh ginger (grated) - 1 teaspoon
• Sesame seeds - 1 teaspoon
• Whole grain burger buns - 2
• Lettuce leaves - 2
• Avocado - 1 small
• Cucumber (sliced) - 50g

Steps

1. Preheat your grill or grill pan over medium-high heat.
2. Slice the zucchini, red bell pepper, mushrooms, and carrot into even pieces for grilling.
3. In a bowl, mix olive oil, soy sauce, gochujang, minced garlic, and grated ginger to create a marinade.
4. Toss the sliced vegetables in the marinade, ensuring they are well-coated.
5. Grill the marinated vegetables for about 3-5 minutes on each side, until they are tender and have nice grill marks.
6. While the vegetables are grilling, toast the whole grain burger buns on the grill for 1-2 minutes until golden.
7. Assemble the burgers by placing grilled vegetables on the bottom half of each bun.
8. Top with fresh lettuce, sliced avocado, and cucumber.
9. Sprinkle sesame seeds on top and place the other half of the bun to close the burger.
10. Serve immediately with extra gochujang on the side if desired.

Nutrition

• Calories: 350
• Protein: 9 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• Low in saturated fat and cholesterol-free, making it heart-healthy.

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