Kimchi Burger
by Daniel Acevedo & Sarah Wasserman from Mildred’s Vegan Cookbook (Mitchell Beazley)
Photography: Matt Russell
Tempeh originates from Indonesia and is made from whole fermented soya beans. It can be used in similar ways to tofu and has a satisfying chunky texture. Combining tempeh with Kimchi in this burger means that it’s full of fantastic fermented antioxidants and natural protein.
We realise Kimchi is something of an acquired taste, so if you would prefer a milder flavoured burger, you can replace it with a 220g (8oz) mix of grated carrots and shredded pak choi.
Preparation Time: 45 mins
Cooking Time: 30 mins
Serves: 4-6
Ingredients
For the burgers
Light oil (such as groundnut or sunflower), for frying
200g (7oz) tempeh, diced into 2cm (¾-inch) cubes
100g baby corn, thinly sliced into discs
1 large garlic clove
15g (½ oz) fresh root ginger, peeled and grated or finely chopped
1 red chilli, finely diced
½ tsp salt
120g (4¼ oz) stale white breadcrumbs
15g (½ oz) gram flour (or use yellow pea flour, or plain flour)
4 spring onions, sliced
20g (¾ oz) coriander, chopped
250g (9 oz) kimchi (see recipe below)
¼ tsp cracked black pepper
To serve
200g (7oz Kimchi - see below)
Mayonnaise or aioli (use vegan if required)
¼ iceberg lettuce, leaves separated
4-6 burger buns
Method
1. Heat a splash of oil in a frying pan, add the tempeh pieces and cook over a medium heat for 10–12 minutes, turning occasionally, until they begin to colour and become slightly crispy. Add the baby corn, garlic, ginger, chilli and salt and cook for a further 3–4 minutes, stirring frequently. Leave to cool.
2. Meanwhile, preheat the oven to 180°C/350°F/gas mark 4.
3. Mix together the breadcrumbs, gram flour, spring onions, coriander, kimchi and cracked pepper in a large bowl.
Add the cooked tempeh mixture, crumbling the tempeh pieces between your fingers so that it resembles a fine mince, and mix together well, compressing the mixture with your hands until it holds together.
4. Shape the mixture into 4–6 patties.
5. Heat a good glug of oil in a large frying pan, add the burgers and fry over a medium heat for 3–4 minutes on each side until dark brown. Transfer to a baking tray and finish cooking in the oven for 12–15 minutes.
6. While waiting for the burgers to cook, get your accompaniments ready and toast your buns.
7. Assemble your burgers and serve straight away.
To make the kimchi, you'll need an 850ml–1-litre (1½–1¾-pint) preserving jar which should be sterilized. Our preferred method is to wash the jar on a quick cycle in the dishwasher and pack the kimchi into the jar while it is still warm. (Or you can buy it ready-made.)
Serves 4-6
For the kimchi
700ml (1¼ pints) hot water
30g (1oz) salt
½ Chinese cabbage (approx 350g/12oz), the leafy part cut into 5cm (2-inch) chunks, the thick base into 2cm (¾-inch) chunks
2 pak choi (approx 350g/12oz), cut into 5cm (2-inch) chunks
1 carrot, peeled and grated
1 dessert apple, cored and roughly chopped
¼ onion, roughly chopped
10g (¼oz) garlic, peeled and roughly chopped
10g (¼oz) fresh root ginger, peeled and roughly chopped
1½ tbsp Korean chilli powder
3 spring onions, sliced
Method
1. Pour the measured hot water into a large bowl, add the salt and stir to dissolve. Add the Chinese cabbage, pak choi and carrot and massage the vegetables for a few minutes until they begin to absorb the water. Cover with clingfilm and leave to stand at room temperature, preferably overnight or for at least 5–6 hours.
2. Drain and then taste the vegetables – they should be salty but not unpleasantly so. If they are too salty, rinse or soak them in clean water, taste again and repeat until you are happy with the taste.
3. Place the apple, onion, garlic and ginger in a food processor and process to a smooth paste, adding a splash of water so they blend properly. Add the Korean chilli powder and whizz to combine well.
4. Add the spring onions to the brined vegetables along with the paste and mix together well making sure all the vegetables are coated with the paste.
5. Pack the kimchi tightly into the sterilized glass jar (see recipe introduction), squeezing out most of the air bubbles as you pack the mixture in. Leave a 2.5cm (1-inch) space between the surface of the kimchi and the top of the jar, as the kimchi will expand as it ferments, then seal the jar and keep in a dry, cool place away from any direct sunlight.
6. Leave it for a minimum of 48 hours to allow it to ferment or up to 3 days, tasting it while it’s fermenting until it reaches the desired flavour, then transfer to the refrigerator where the fermentation will slow down. Kimchi should tingle slightly on the tongue and taste a little sour.
7. The kimchi should keep in the refrigerator for up to 1 month, but don’t use if it forms a mould or turns slimy.
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