Korean-Style Vegan Bacon Cheeseburger on Whole Grain Bread
A light and fresh twist on the classic bacon cheeseburger, this vegan version features a spicy Korean-inspired patty served on whole grain bread, topped with a refreshing kimchi slaw.
⏱️
20 minutes
Prep Time
🍳
15 minutes
Cook Time
🍽️
2
Servings
🎯
Easy
Difficulty
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Nutrition Facts
Per serving
350Calories
12gProtein
50gCarbs
7gFat
Ingredients
For 2 servings
- 1 cup cooked quinoa
- 1/2 cup finely chopped mushrooms
- 1/4 cup ground flaxseed
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- 2 slices whole grain bread
- 1/2 cup kimchi
- 1 tablespoon gochujang (Korean chili paste)
- Fresh lettuce leaves
Instructions
Follow these steps for perfect results
- Preheat a non-stick skillet over medium heat.
- In a bowl, combine cooked quinoa, chopped mushrooms, ground flaxseed, garlic powder, smoked paprika, nutritional yeast, salt, and pepper. Mix well.
- Shape the mixture into burger patties.
- Cook the patties in the skillet for about 5-7 minutes on each side until golden brown.
- While the patties cook, mix kimchi with gochujang in a small bowl to make the kimchi spread.
- Toast the whole grain bread slices lightly in the same skillet.
- Assemble the burgers: place a patty on each slice of bread, spread the kimchi mixture on top, and add fresh lettuce leaves.
- Serve immediately and enjoy your fresh Korean-style vegan burger!
Health Benefits
Nutritional advantages of this recipe
- Rich in antioxidants from kimchi for brain health.
- High in fiber from quinoa and whole grain bread for digestive health.
- Provides omega-3 fatty acids from flaxseed for cognitive function.