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.

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.

To assemble, add a layer of mixed lettuce leaves to each bottom burger bun. Spoon a generous amount of rainbow slaw onto each. Top with a burger patty and add kimchi to each. Drizzle with extra BBQ sauce and serve.