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A fresh spin on the traditional tailgating party featuring plant-based kimchi burgers topped with grilled green onions and a spicy gochujang sunflower spread.
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Plant-Based Kimchi Burgers with Spicy Gochujang Sunflower Spread
Prep Time
15 mins
Cook Time
10 mins
Chilling time
2 hrs
Total Time
25 mins
 
Super flavorful plant-based kimchi burgers layered with grilled green onions, quick-pickled cucumbers, and a spicy gochujang sunflower spread. 

For easy blending, the sunflower seeds will needs to be soaked at least 4 hours ahead of time, but preferably overnight. Both the sunflower spread and the quick-pickles can be made ahead of time. 

This is a juicy burger, and I found that whole wheat rolls, sliced in half, were substantial enough and didn't fall apart after a few bites.
Recipe Type: Dinner
Keyword: Burgers
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
Sunflower Spread
  • 1 cup sunflower seeds, soaked in cold water for at least 4 hours or preferably overnight, and drained
  • 1/2 cup olive oil
  • juice of 1 lemon (about 2 tablespoons)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon soy sauce
  • 3/4 teaspoon sea salt
  • 1/4 cup water
  • 2 tablespoons gochujang, or to taste
Pickles
  • 4 small cucumbers, trimmed and sliced into thin rounds
  • 1/2 teaspoon sea salt
  • 1/2 cup rice wine vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon gochugaru chili flakes or red pepper flakes
Burgers
  • 4 green onions, halved lengthwise and cut into 4-inch lengths
  • 1 pack Field Roast FieldBurgers
  • 1 cup kimchi
  • 4 whole wheat rolls halved
Instructions
  1. To make sunflower seed dressing, in a the bowl of a food processor, pulse to combine drained sunflower seeds, olive oil, lemon juice, rice wine vinegar, soy sauce, and sea salt. Process until smooth. With motor running, drizzle in water. Add gochujang to taste. Spoon sauce into a jar or squeeze bottle and refrigerate.

  2. To make pickles, set cucumbers in a strainer and toss with sea salt. Set a weight or heavy bowl on top. Allow cukes to release their water for 30 minutes. Meanwhile, whisk to combine all remaining ingredients in a pint jar. Pack drained cucumbers into jar and seal. Refrigerate 2 hours.

  3. When ready to serve burgers, prepare a hot grill or grill pan. Grill FieldBurgers over hottest part of the grill for 3 minutes. Carefully flip, and grill 3 minutes more. Lay green onions over hottest part of the grill and grill 2 minutes. Flip and grill 1 minute more.
  4. To assemble burgers, layer grilled green onions and FieldBurger on the bottom of a bun. Drizzle with several tablespoons sunflower spread. Top with pickled cucumbers and about 1/4 cup kimchi; add top bun. Serve immediately.