Korean Veggie Burger

This Korean Veggie Burger features a flavorful blend of mushrooms, carrots, and gochujang, creating a savory and satisfying meatless option. Topped with tangy kimchi and fresh veggies, it's a delightful twist on the classic burger experience.

Ingredients

• Shiitake mushrooms - 100 grams, finely chopped
• Carrot - 1 medium, grated
• Zucchini - 1 small, grated
• Cooked quinoa - 100 grams
• Gochujang (Korean chili paste) - 1 tablespoon
• Soy sauce - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame oil - 1 tablespoon
• Cornstarch - 2 tablespoons
• Panko breadcrumbs - 50 grams
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Whole grain burger buns - 2
• Kimchi - 100 grams, for topping
• Sliced cucumber - 1/2 small, for topping
• Lettuce leaves - 2, for serving

Steps

1. In a large mixing bowl, combine the chopped shiitake mushrooms, grated carrot, grated zucchini, and cooked quinoa.
2. Add the gochujang, soy sauce, minced garlic, grated ginger, sesame oil, cornstarch, panko breadcrumbs, salt, and black pepper to the mixture. Mix until well combined.
3. Form the mixture into two patties, ensuring they hold together well. If they are too crumbly, add a little more cornstarch.
4. Heat a non-stick skillet over medium heat and add a small drizzle of oil. Cook the patties for about 4-5 minutes on each side, or until golden brown and cooked through.
5. While the patties are cooking, prepare the burger buns by toasting them lightly on a separate skillet or in a toaster.
6. Assemble the burgers: place a lettuce leaf on the bottom half of each bun, add a veggie patty, top with kimchi and sliced cucumber, and cover with the top half of the bun.
7. Serve immediately and enjoy your Korean Veggie Burger!

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Low in saturated fat, contributing to heart health.

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