Spicy Korean Veggie Burgers

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This past weekend was Mother’s Day and The Kid asked me a few weeks ahead of time what I wanted. After some careful thought (AKA about a 10 second pause), I told her that I wanted to make dinner with her. I loved all those summers spent in the kitchen with my grandmother, so spending time in the kitchen with The Kid brings back memories and also makes new ones.

She agreed, and we decided I would pick something fun for the main dish and she’d pick dessert. The only condition? We both had to eat whatever the other picked. LOL, agreed. 😉 Being the crazy international flavor person, I decided to try making a veggie burger with all the trimmings. Not just any veggie burger though.

I wanted to make a Korean veggie burger complete with kimchi, gochujang and pickled daikon radish. I started with my usual beef burger recipe with onions and flour, and just modified it a bit to make them veggie burgers. Surprisingly they held together without much effort so I’ll be making other flavors in the future.

Spicy Korean Veggie Burgers Spicy Korean Veggie Burger

  • 1/2 lb (224g) seitan, chopped
  • 1/4 cup (48g) yellow onion, chopped
  • 2 tsp coriander
  • 1 tsp crushed red pepper
  • 1 Tbsp (16g) tomato paste
  • 1 Tbsp low sodium soy sauce
  • 1/4 cup (14g) white wheat OR all purpose flour

Preheat your oven to 350 degrees and line a cookie sheet with foil. Spray the foil lightly with non-stick spray. In a Magic Bullet or food processor, add all of the ingredients except the flour. Pulse until the mixture resembles ground beef. If needed to help your blender process, add just a small splash of water.

Place the mixture in a bowl and mix in the flour by hand. Form into 4 equal sized patties and place on the prepared cookie sheet. If the dough sticks, wet your hands. Bake at 350 degrees for 15 minutes. Remove from oven. If you want a more traditional burger, you can pan fry them in a little oil to make the outside crispy. I skipped this step.

Makes 4 patties at approximately 126 calories each – 17g protein, 10g carbs, and 2g fat.


  • I used seitan from my homemade recipe since I had that in the fridge already, but you can also use store bought seitan since it’s very easy to find. Even Walmart and Target sell it now in the freezer section. You don’t need to go to a fancy Whole Foods type store.

I served my burger on a sandwich thin with lettuce, sliced daikon radish, kimchi, and gochujang sauce which are traditional Korean toppings and condiments. The flavors were really great and you could even do something similar with a regular beef burger. The Kid had hers plain on a sandwich thin with just ketchup and said she was surprised at how good it was.

Coming from a plain vanilla kid, this is a pretty big compliment. In case you’re wondering what she picked for dessert, she opted for a chocolate taco sundae. We made homemade chocolate “taco” shells filled with vanilla ice cream, chocolate chips, and chocolate syrup. So even a plain vanilla person likes a little chocolate in their life every now and then. 🙂

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