These Korean Veggie Burgers make for a flavorful and asian-inspired meal for a quick weeknight dinner. With Bibimbap burgers, kimchi and bulgogi-style mushrooms, plant-based eating just got even more delicious.

Recently, I was chatting with my friend Erin about sharing pre-made products on our blogs. There can be some tension in the blogging world regarding this topic and if recipes need to be 100% made from scratch. It can be a bit disappointing when you see a must-make recipe and realize you need a specific product to make it, but at the same time there are so many incredible products out there that save us time and resources that make purchasing them worthwhile.

At the end of the day, we both agreed that if it’s a product you enjoy and use in your own life, it’s your choice (maybe even duty…) to share it. Your blog should be a reflection of you and what you love so you shouldn’t feel like you have to hold back a recipe just because it includes a pre-made product.


  • 4 Dr. Praeger’s Bibimbap Burgers (1 package)
  • 1/2-1 cup Kimchi
  • 4 buns (use gluten-free if necessary or lettuce buns)
  • For the bulgogi mushrooms:
  • 1 lb cremini mushrooms, sliced
  • 2 tbsp olive oil
  • 3 small garlic cloves, minced
  • 1/4 cup water
  • 1/4 cup tamari (or soy sauce if not gluten-free)
  • 1 tbsp rice wine vinegar
  • 1 tbsp coconut palm sugar (or brown sugar)
  • optional: jalapeno peppers, lime, cilantro for topping


  1. cook burgers in step with package deal commands.
  2. Head up a skillet over medium warmness and coat with olive oil.
  3. add in garlic and sautee for one minute.
  4. upload in water, tamari, vinegar and palm sugar and convey to a boil earlier than decreasing warmth to med-low.
  5. upload in mushrooms and cook for eight-10 minutes or until they have halved in size and absorbed most of the liquid.
  6. pinnacle every bun (or lettuce bun) with a burger, preferred kimchi and bulgogi mushrooms.
  7. Sprinkle with favored toppings
  8. revel in!

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