Korean Barbecue Burgers

 Ingredients:

3 tablespoons soy sauce
2 tablespoons sweet soy sauce
3 tablespoons brown sugar, molasses, or rice syrup
2 cloves garlic, minced
1/2 teaspoon rice vinegar
2 teaspoons gochujang
1/2 teaspoon ginger, minced
1 teaspoon cornstarch
water
young jackfruit, rinsed
1 green onion, thinly sliced
1 cucumber, cut into matchsticks
1 carrot, cut into matchsticks
1/2 cup red cabbage, shredded
1 green onion, thinly sliced
1 teaspoon sesame oil
1 teaspoon rice vinegar
a pinch of fresh ginger, crushed
1 tablespoon sesame seeds
salt, to taste
burger buns

Combine sauce ingredients in a wok and add the cornstarch and enough water to thicken. Add the jackfruit and cook until heated through. Remove from heat and shred with a fork. Stir in the green onion.

Meanwhile, toss slaw ingredients in a bowl.

Place slaw on top of burger bun, layer the jackfruit on top, and cover with the burger bun.

Thai Curry Butternut Squash Burger

Ingredients:

12 ounces (3 cups) butternut squash
2 kaffir lime leaves
1-3/4 cup white beans
1/2 cup panko
1-1/2 tablespoons massaman or red curry
2 green onions, chopped
salt, to taste

2 tablespoons peanut butter
juice of 1 lime
1 tablespoon agave
sriracha, to taste
1/2 tablespoon soy sauce

burger buns
alfalfa sprouts
lettuce
cucumbers

Boil the butternut squash in some water with the kaffir lime leaves. Drain and transfer to a food processor with beans, panko, and curry paste. Process until smooth. Add the green onion and salt and pulse a few times. Shape into patties and fridge for a few hours until ready to cook.

Combine sauce ingredients and thin with water.

Arrange burgers and serve.

Asian Veggie Burgers

Ingredients:

2 cups quinoa, cooked
2 cups broccoli, cooked
1 cup carrots, shredded
2 cloves garlic
1/2 teaspoon ginger
1/2 cup oats
6 tablespoons soy sauce
3/4 cup breadcrumbs
1 teaspoon sesame seeds, toasted
1/2 teaspoon sesame oil
1/2 teaspoon white pepper
1 egg (or 1 tablespoon flaxseed meal mixed with 2 tablespoons water)

Combine broccoli, carrots, garlic, ginger, oats, soy sauce, sesame oil, white pepper and sesame seeds in a food processor. Pulse until combined. Transfer to a bowl.

Stir quinoa and breadcrumbs into mixture then add egg.

Shape mixture into patties. Allow to set for 20 minutes before cooking with a bit of oil on each side.

Serve on buns with white cabbage, shredded carrot, and teriyaki sauce.