“Taste of Korea” Kimchi Burger


The 2016 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest challenged teen chefs to “get the beef off their buns” by creating innovative veggie burger recipes. The grand prize winner is this kimchi tofu burger from Eubene Kim of Chatsworth Charter School in Los Angeles, CA.

Serves 6

  • 1 red onion, finely chopped
  • 2 oz (200 g) cremini mushrooms, finely chopped
  • 12 oz (340g) extra firm tofu
  • 2-3 cloves of garlic
  • 1/2 cup spinach roughly chopped
  • 2 1/2 cups of kimchi
  • 1/4 cup kimchi juice
  • 1 cup panko bread crumbs
  • 1-1/2 cups (150gms/5oz) bread crumbs, extra
  • 6 whole grain bread rolls (or gluten free rolls)
  • 1/2 cup mayo
  • 1/4 cup red pepper paste
  • 2 oz baby spinach leaves, for garnish
  • 1 egg

In a pan, heat about a tsp of olive oil and sauce the onions until soft. Add the mushrooms and cook for another 3-4 minutes and cool slightly.

In a food processor, blend the tofu with garlic and spinach.

Blend until smooth.

Transfer this to a bowl and stir in the onion- mushroom mixture, breadcrumbs kimchi, and kimchi juices.

Stir until well mixed and then refrigerate for about 30 minutes.

Divide this mixture into 6 patties, pressing together well.

Coat them well all around with the extra breadcrumbs

In a pan add some olive oil to coat the pan and pan fry the patties.

Cook them 3-4 minutes on each side or until they are golden. Make sure to turn them carefully to prevent them from breaking up. Drain on paper towels. (you can also season them with salt now.)

Mix together the mayo and the red pepper paste.

Cook the egg in a pan and top on the burger.

Assemble. Add any spinach on top of the burger.

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Nutrition Information

“Taste of Korea” Kimchi Burger

Servings per Recipe: 6

Amount per Serving

Calories:  454

Calories from Fat:  171

Total Fat:  19g

Saturated Fat:  3g

Cholesterol:  34mg

Sodium:  751mg

Potassium:  358mg

Carbohydrates:  58g

Dietary Fiber:  7g

Protein:  17g

Sugars:  9g

Vitamin A:  38%

Vitamin C:  15%

Calcium:  18%

Iron:  19%

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