Pic of  Korean style vegan burgers

Korean style vegan burgers

Show ingredients

Vegetarian mains

Korean style vegan burgers

Serves 4 50 min
These Korean style vegan burgers won't imitate the rich, fatty taste of beef, but they win by miles in terms of flavour. Topped with ginger and miso sauce, you'll want to make these a regular on your menu. It’s important to use an egg-substitute to bind everything together and stop them falling apart. Protein-wise feel free to experiment with different beans or pulses. The world is your oyster when it comes to flavour so don’t be scared to experiment!

Cook's notes

Serve with burger buns and a generous spoonful of kimchi!


For the burgers:

  • 3 tbsp flaxseed
  • 100g oats
  • 1 400g tin chickpeas
  • 150g Oyster mushrooms, or any mushrooms
  • ½ an onion
  • 2 garlic cloves
  • ½ tbsp ginger, grated
  • 2 tbsp soy sauce
  • ½ tbsp miso paste

For the glaze:

  • 1 tsp ginger, grated
  • 2 tsp miso
  • 2 tsp tahini
  • 1 tbsp honey, maple or agave syrup
  • Juice of ½ a lemon
Image of  Korean style vegan burgers


Prep time: 20 min
Cooking time: 30 min
  • Step 1

    Preheat oven to 180°C/Gas mark 5. Soak the flaxseeds in 5-6 tablespoons of warm water for at least 10 minutes, until they have absorbed the water. Blitz the oats into a flour-like consistency in a blender. Drain the chickpeas and tip them into a mixing bowl. Mash them well with a fork. Chop the oyster mushrooms into small pieces and add to the bowl of chickpeas. Finely dice the onion and garlic and add to them too. Add the flaxseeds to the mix and stir the oat flour through. Grate the ginger and add that alongside the soy sauce and miso. Mix thoroughly and season with salt and pepper.
  • Step 2

    Divide the mixture into four. Roll each quarter into a ball using your hands, then press it down slightly to make a thick burger shape. Place your patties on baking paper in a roasting tray. Transfer to the oven and cook for 20 minutes.
  • Step 3

    Combine the glaze ingredients in a blender to give you a paste. Add water gently until the consistency is smooth and spreadable, but not too runny.
  • Step 4

    Remove the burgers from the oven halfway through and flip them over. Spoon the glaze over the burgers and return to the oven for a final 10 minutes.
  • Step 5

    Serve in buns with a generous spoonful of kimchi.

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