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Spicy Peanut Butter Burger

Yields2 Servings

Spicy peanut burger

 2 Big Fry Burgers , defrosted
 30ml of oil to fry the burgers
 1 tablespoon of olive oil to caramelize the onions
 1 large onion, peeled
 A pinch of salt
 A pinch of sugar
 Water, as needed
 4 tablespoons peanut butter
 1 avocado, peeled, pitted, and mashed
 1 large lettuce head, cleaned and shredded
 2 fresh buns, toasted
For the kimchi sauce:
 3 garlic cloves, peeled and diced fine
 1 half inch piece fresh ginger root, peeled and diced fine
 3 spring onions, peeled and diced fine
 1 tablespoon sesame oil
 2-4 teaspoons* chilli powder
 1 teaspoon sugar
 1/2 cup vegan mayonnaise *depending on heat / spice preference
Caramelize the onion:

Cut the peeled onion in half, and then slice to your desired thickness.


In a large skillet over medium-low heat, heat olive oil.


Add the onion, stirring to coat them in the oil. Cook on medium low heat.


After 7-8 minutes, add salt and sugar, continue to cook, stirring every few minutes.


Keep the heat low, and add water as needed, to keep the onions from drying out.


Cook for 30 minutes or more until the onions are a rich caramel color.

Make the kimchi sauce:

In a small bowl, whisk together all the kimchi sauce ingredients.

Cook the burgers:

Heat 30ml of oil on high in a non-stick pan.


Add the defrosted Big Fry Burgers and reduce to medium heat.


Fry for 9 minutes, turning occasionally

Assemble the burgers:

Spread kimchi sauce on toasted buns.


Top with lettuce, then the Big Fry Burger patty.


Add two tablespoons peanut butter to each burger patty, top with a generous amount of caramelized onions.


Add more lettuce, a few tablespoons of mashed avocado, and several tablespoons of kimchi sauce, place the bun on top, and enjoy!

Nutrition Facts

Servings 0