PLANT-BASED KIMCHI BURGER
PLANT-BASED KIMCHI BURGER
Yield:
- 4 portions
Portion Size:
Ingredients
|
Vegan mayonnaise alternative
|
1/4 cup |
|
Sriracha sauce
|
1-1/2 tsp |
|
Cornstarch
|
1/2 tbsp |
|
White rice flour
|
1 tbsp |
|
Kosher salt
|
1/4 tsp |
|
Vegetable oil
|
1 cup |
|
Shallots, thin slice
|
2 |
|
Hamburger buns
|
4 |
|
PAM® High Yield Canola Cooking Spray, as needed
|
0 |
|
Gardein® Ultimate Plant-Based Burgers
|
4 |
|
Kimchi
|
1 cup |
Preparation
In small bowl, mix together mayonnaise and sriracha.
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.
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.
Spread sriracha mayo on the bottom buns. Top with the burgers, kimchi, fried shallots and top bun. Serve.
Nutrition Information
View Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 177 mg | 18% |
| Carbohydrate | 37 g | 12% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 76 g | 117% |
| Iron | 5 mg | 28% |
| Potassium | 213 mg | 0% |
| Calories | 908 kcal | 45% |
| Sodium | 1274 mg | 53% |
| Protein | 24 g | 49% |
| Polyunsaturated Fat | 34 g | 168% |
| Saturated Fat | 19 g | 95% |
| Sugars | 4 g | 0% |
| Dietary Fiber | 3 g | 12% |
| Vitamin C | 7 mg | 11% |
| Vitamin A | 492 iu | 10% |
Percent Daily Values are based on a 2,000 calorie diet