Want a Korean inspired dish for Meatless Mondays? This Kimchi Beet Burger recipe is packed with flavour. Kimchi, in small amounts is also good for you. According to Harvard Women’s Health Watch: “Fermented foods are preserved using an age-old process that not only boosts the food’s shelf life and nutritional value but can give your body a dose of healthful probiotics — live micro-organisms crucial to good digestion.” It also takes no time to prepare. In 15 minutes, you’ll have it from pan to plate. Enjoy!
Serving: 4 burgers
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
1 pkg. Yves Beet Burgers
½ cup (125 mL) vegan mayonnaise
2 tsp. (10 mL) Gochujang chili paste
½ tsp. (2 mL) toasted sesame seed oil
½ cup (125 mL) pre-made Kimchi
1 small avocado, thinly sliced
2 baby cucumbers, thinly sliced
Handful of fresh cilantro leaves
4 burger buns, toasted
Cook Yves patties according to package directions.
In a small bowl whisk together mayonnaise, Gochujang chili paste and sesame oil; set aside.
Assemble Burger: Place eight slices of baby cucumber onto bottom, top with one cooked patty, ¼ of a sliced avocado, 2 tbsp. of kimchi and a few cilantro leaves. Spread desired amount of chili mayonnaise on the underside of the top bun and place on top of the cilantro. Repeat with remaining burgers.