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Kimchi Beet Burger
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Meatless Mondays: Kimchi Beet Burger

  • April 5, 2020
  • 1 minute read
  • divine.ca
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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

Ingredients

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

Directions

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.

 

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