Vegan BBQ “Chicken” Burger

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 Get ready to fall in love with this sticky, savory, and spicy Korean BBQ burger—vegan style! 🌱 Marinated crispy plant-based “chicken” patties are glazed with gochujang BBQ sauce and stacked high with crunchy slaw, creamy mayo, and pickled onions. It's smoky, spicy, and finger-licking delicious. 😋


🕒 Prep Time: 30 mins

⏱️ Cook Time: 15 mins
🍽️ Servings: 4 burgers
🌶️ Spice Level: Mild–Hot (adjustable)

🧾 Ingredients

🐥 For the Vegan "Chicken" Patties:

  • 4 store-bought vegan chicken patties (e.g., Gardein, Beyond, or tofu/seitan cutlets) 🌱

  • 1 tbsp 🌽 cornstarch

  • 2 tbsp 🧴 vegetable oil for frying

🍯 For the Korean BBQ Glaze:

  • 2 tbsp 🌶️ gochujang (Korean chili paste)

  • 1 tbsp 🍯 maple syrup or agave

  • 1 tbsp 🍶 soy sauce

  • 1 tbsp 🍚 rice vinegar

  • 1 tsp 🧄 garlic (minced)

  • 1 tsp 🧅 grated ginger

  • 1 tsp 🌽 cornstarch + 2 tbsp water (slurry)

🥗 For the Quick Kimchi Slaw:

  • 1 cup red or green cabbage, finely shredded 🥬

  • 1 carrot, julienned 🥕

  • 1 tbsp kimchi juice or 1 tbsp rice vinegar + 1 tsp gochujang

  • ½ tsp sesame oil 🛢️

  • Pinch of salt 🧂

🍔 For Assembly:

  • 4 vegan burger buns 🌾

  • 4 tbsp vegan mayo (add a bit of gochujang for a spicy kick!) 🌶️

  • ½ cup pickled red onions or cucumbers 🧅🥒

  • Sesame seeds for garnish 🌰

  • Fresh cilantro or green onions (optional) 🌿

👩‍🍳 Instructions

1️⃣ Make the Korean BBQ Glaze

In a small saucepan over medium heat, combine 🌶️ gochujang, 🍯 maple syrup, 🍶 soy sauce, 🍚 rice vinegar, garlic, and ginger. Bring to a simmer. Stir in cornstarch slurry to thicken. Simmer 2–3 mins until glossy and sticky. Remove from heat.

2️⃣ Prepare the Slaw

Toss shredded cabbage and carrots with kimchi juice (or vinegar + gochujang), sesame oil, and salt. Let sit for 10–15 mins for flavor infusion.

3️⃣ Crisp the Vegan Patties

Dust patties with a little cornstarch for crispiness. Heat oil in a skillet and cook vegan patties 3–4 mins per side until golden and heated through. Brush generously with the BBQ glaze during the final minute of cooking to caramelize.

4️⃣ Toast the Buns

Lightly toast burger buns in the same skillet or under a broiler for a golden crunch.

5️⃣ Assemble the Burgers

Spread spicy vegan mayo on both buns. Layer with:

  • Glazed vegan BBQ “chicken” patty 🍗

  • A handful of kimchi slaw 🥬

  • Pickled onions or cukes 🧅

  • Fresh herbs 🌿
    Top it off with the bun and sprinkle sesame seeds for that Korean street-food touch!

📊 Nutrition (Approx. Per Burger)

  • 🔥 Calories: ~480 kcal

  • 🥩 Protein: 20g

  • 🧈 Fat: 18g

  • 🍞 Carbs: 52g

  • 🧂 Sodium: ~900mg

  • 🌾 Fiber: 5g

💡 Tips & Variations

  • 🌱 DIY Protein: Use marinated tofu or seitan slices if you prefer homemade.

  • 🌶️ Control the Heat: Add or reduce gochujang depending on your spice tolerance.

  • 🍚 Bun Swap: Serve over rice bowls or lettuce wraps for a lighter version!

  • 🧊 Meal Prep Friendly: Prep glaze and slaw ahead for quick weeknight meals.

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