Vegan Korean barbecued burgers

Vegan Korean barbecued burgers

My Organic Alnatura Recipes
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Serving(s)
6

Source photo: Alnatura

Ingredients

For the vegan burgers:
65 
g cashew nuts
400
g white beans, boiled (tinned)
60 
g potato puree powder
2
tbsp cornflour
2
tbsp agave nectar
4
tbsp sesame oil
1-3 tbsp (depending on how spicy you want the burgers) of sambal oelek or chilli and paprika sauce
2
cloves of garlic, finely chopped
2
tbsp shallots or spring onions, finely chopped
1
tsp sea salt
Some oil for frying
To serve:
6
fresh bread rolls, salad and sauces

Finely crush the cashew nuts in a mixer.

Put all the ingredients for the burgers in a bowl and mix well with your hands until hardly any whole beans can be seen. Leave to stand for 20 minutes. Shape the mixture into about 6 burgers (this is best done with a burger press).

Cook over a medium heat in a little oil for about 2-3 minutes on each side. Otherwise cook in the oven (about 25 minutes at 180°C) or on the BBQ.

Serve on bread rolls with salad leaves and sauces as preferred.

Goes well with a mixed salad.

Tip

This is a favourite recipe of Lisa Kursawe, staff member in Alnatura's pricing and sales management department: "I have always liked spicy food, especially because when I was young my parents and I lived in Asia for a few years. I have been eating a vegan diet for a while now, but so far these Korean barbecue burgers have always gone down very well with meat-eaters, too."

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