Print Options:

Korean BBQ Burger with Kimchi

Yields1 Serving


BBQ Sauce
 ¼ C (60 ml) gochujang paste
 2 Tbsp (30 ml) brown sugar
 1 Tbsp (15 ml) soy sauce
 1 Tbsp (15 ml) rice vinegar
 1 Tbsp (15 ml) sesame oil
 1 Tbsp (15 ml) chopped ginger
 zest and juice of 1 lime
 1 tsp (5 ml) finely chopped garlic
Rainbow Slaw
 ½ C (125 ml) chopped green cabbage
 ½ C (125 ml) chopped purple cabbage
 ½ C (125 ml) grated carrot
 2 Tbsp (30 ml) vegan mayonnaise
 2 Tbsp (30 ml) chopped coriander
 1 Tbsp (15 ml) chopped pickled ginger
 1 Tbsp (15 ml) sesame seeds, toasted
 Salt and pepper
 1 Tbsp (15 ml) olive oil
 2 x packs Fry’s Family Big Fry Burgers
 4 hamburger rolls, sliced
 Vegan mayonnaise
 A handful of mixed lettuce, washed
 1 medium sized jar mild kimchi
BBQ Sauce

In a small pot over medium heat add the ingredients for the marinade; whisk to combine and heat through. Turn off the heat and set aside.

Rainbow Slaw

Add all the ingredients for the slaw to a medium-sized bowl and mix well to combine. Season to taste and then cover and place in the fridge until needed.


Spread vegan mayonnaise onto both sides of the sliced rolls and set aside.

Heat a large non-stick frying pan over medium high heat then add the oil. Fry the Big Fry Burgers for 3 minutes per side, flipping occasionally. Turn the heat down to medium and then brush the burgers with the BBQ sauce and fry for an additional minute per side. Set aside to cool slightly. Turn the heat to medium, wipe out the pan and then toast the rolls in the frying pan until golden.

Nutrition Facts

Serving Size 4