Korean Grilled Vegetable Burger

The Korean Grilled Vegetable Burger is a vibrant and flavorful dish that brings together the smokiness of grilled vegetables with a zesty Korean marinade. Topped with a spicy gochujang sauce, this dairy-free burger offers a delightful twist on traditional grilling.

Ingredients

• Zucchini - 100 grams
• Red bell pepper - 100 grams
• Mushrooms - 100 grams
• Carrot - 50 grams
• Olive oil - 2 tablespoons
• Soy sauce - 1 tablespoon
• Gochujang (Korean chili paste) - 1 tablespoon
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Whole grain burger buns - 2
• Lettuce leaves - 2
• Sliced cucumber - 50 grams
• Sliced tomato - 50 grams

Steps

1. Preheat the grill or grill pan over medium heat.
2. Slice the zucchini, red bell pepper, mushrooms, and carrot into even pieces.
3. In a bowl, mix the olive oil, soy sauce, gochujang, minced garlic, grated ginger, sesame oil, salt, and black pepper to create the marinade.
4. Add the sliced vegetables to the marinade and toss to coat evenly. Let them marinate for about 10 minutes.
5. Place the marinated vegetables on the grill and cook for about 5-7 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 lightly golden.
7. Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by the grilled vegetables, sliced cucumber, and tomato.
8. Top with the other half of the bun and serve immediately.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 42 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• Low in saturated fat, promoting heart health.

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