Samurai Burger
Created by: The Wicked Healthy Cookbook: Chad Sarno, Derek Sarno, and David Joachim
Print Recipe
Ingredients
Burger:
1/3 cup wasabi peas
¼ cup fried garlic (see Pro Tip)
½ cup mixed black and white sesame seeds
2 tablespoons plant-based butter
4 soft, squishy hamburger buns
4 Beyond Meat Beyond Burgers (1 pound total)
2 tablespoons tamari or soy sauce
1 tablespoon toasted sesame oil
½ cup Kimchi Mayo (page 117), for garnish
Thinly sliced red onion, crisped up in ice water, for garnish
¼ English cucumber, sliced thin on a diagonal, tossed with 2 tablespoons kimchi liquid, for garnish
Thinly sliced red chiles, for garnish
Kimchi Mayo (Kimyo):
Makes about 2 cups
½ jar (7 ounces) kimchi
½ jar (7 ounces) plant-based mayo, such as Just Mayo
1 tablespoon toasted sesame oil
Preparation
1. Crush the wasabi peas under a medium cast-iron skillet, then mix them with the fried garlic and sesame seeds in a wide bowl. This is the crust for your burgers.
2. Melt the butter in the skillet over medium heat. Brown the cut sides of the buns in the hot butter, then remove to a work surface.
3. Crank the heat under the skillet to medium high. When wicked hot, add the burgers and cook until seared and browned, 3 to 5 minutes per side.
4. Meanwhile, whisk together the tamari and sesame oil in a wide bowl until blended. Dip the cooked burgers in the tamari mixture, then coat in the sesame seed crust.
5. Pile the burgers onto the buns with the kimchi mayo, red onion, cukes, and chiles.
Pro Tip:
You can find fried garlic, usually from Thailand, in jars in Asian markets and some grocery stores.
Kimchi Mayo:
Blend the kimchi in a blender (preferably high-speed), slowly at first, then gradually speeding up, until the kimchi is smooth. Blend in the mayo and sesame oil until smooth. Keep chilled in the fridge for up to a week.
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