PLANT-BASED KIMCHI BURGER
Yield Portion Size
1/4 cup |
Vegan mayonnaise alternative
|
1-1/2 tsp |
Sriracha sauce
|
1/2 tbsp |
Cornstarch
|
1 tbsp |
White rice flour
|
1/4 tsp |
Kosher salt
|
1 cup |
Vegetable oil
|
2 |
Shallots, thin slice
|
4 |
Hamburger buns
|
4 |
Gardein® Ultimate Plant-Based Burgers
|
1 cup |
Kimchi
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 164 mg | 16% |
Carbohydrate | 37 g | 12% |
Cholesterol | 0 mg | 0% |
Total Fat | 76 g | 117% |
Iron | 5 mg | 28% |
Potassium | 211 mg | 0% |
Calories | 909 kcal | 45% |
Sodium | 1271 mg | 53% |
Protein | 24 g | 49% |
Polyunsaturated Fat | 34 g | 169% |
Saturated Fat | 19 g | 95% |
Sugars | 5 g | 0% |
Vitamin C | 7 mg | 11% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In small bowl, mix together mayonnaise and sriracha.
-
Step 2
In another small bowl whisk the cornstarch, rice flour and salt. Heat the oil in a small sauté pan to 350°F. Coat the shallots lightly in the cornstarch mixture. Shake off any access. Lightly fry the shallots and strain. Set aside on a paper towel.
-
Step 3
Preheat grill for medium heat. Cook Gardein Ultimate Burgers as directed on package, using grill method. Lightly spray insides of hamburger buns with cooking spray. During the last 2 to 3 minutes of cooking, add buns to grill face-down and toast until golden brown.
-
Step 4
Spread sriracha mayo on the bottom buns. Top with the burgers, kimchi, fried shallots and top bun. Serve.
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