1 package Beyond Burger® patties
2 cloves garlic, pressed through garlic press
½ teaspoon grated ginger
1 teaspoon sesame oil
1 teaspoon soy sauce
¼ teaspoon freshly ground black pepper
¼ teaspoon salt
Korean BBQ Sauce (ingredients below)
Chili Garlic Mayo (ingredients below)
Kimchi Slaw (ingredients below)
Vegan KBBQ Sauce Ingredients:
¾ cup soy sauce
¾ cup brown sugar
¼ cup rice vinegar
3 cloves garlic, pressed through a garlic press
2 teaspoons chili garlic sauce
1 ¼ teaspoon sesame oil
1 teaspoon grated ginger
½ teaspoon freshly ground black pepper
2 tablespoons cornstarch
1 tablespoon Agave Nectar
Vegan Chili Garlic Mayo Ingredients:
½ cup vegan mayonnaise
1 teaspoon chili garlic sauce
1 ½ teaspoons finely minced green onion
Kimchi Slaw Ingredients:
3 cups green cabbage, finely shredded
1/2 cup vegan mayonnaise
1 tablespoon agave nectar
1 tablespoon rice vinegar
1 cup sliced kimchi (purchased from store)
Korean BBQ Sauce Prep:
Add all ingredients except the agave nectar to a small saucepan, and whisk to blend; place over medium-high heat, and allow the sauce to simmer for a few minutes until it becomes glossy and thickened; finish with the agave nectar, and allow to cool slightly to warm.
Chili Garlic Mayo Instructions:
Add all ingredients to a small bowl and whisk to combine. Keep in fridge until ready to use.
Kimchi Slaw Instructions:
Add all ingredients into a bowl, and gently toss together to combine; keep in the fridge until ready to use.
Add the Beyond Burger® patties into a large mixing bowl followed by soy sauce, grated ginger, sesame oil, salt, and pepper. Mix thoroughly with hands and form into two patties.
Grill Beyond Burger patties on a lightly oiled, heated gas grill. Grill on medium-high for 3 minutes on one side. Flip and grill for another 3-4 minutes. Remove.
Place Beyond Burger patties on a baking rack and pour Korean BBQ sauce over them.
Spread Chili Garlic Mayo on the bottom of both buns followed by the glazed patty. Next, add Kimchi Slaw followed by the top bun.
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