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Korean BBQ Bean Burger
Bite into something a little bolder in the world of burgers. Seasoned, mashed Texas Ranchero® Pinto Beans, form a flavorful patty with kimchi, cremini mushrooms, panko, Korean BBQ sauce, Worcestershire, and egg. Serve on a brioche bun with garlic aioli, more Korean BBQ sauce, and pickled veggies.
- Prep Time
30 Mins
- Cook Time
15 Mins
INGREDIENTS
Korean BBQ Bean Burger
- 2.25 Qt Bush’s Best® Easy Entrées® Texas Ranchero® Pinto Beans, Drained, Lightly Mashed
- 6.75 Cups Kimchi, Roughly Chopped
- 2.25 Qt Cremini Mushrooms, Fresh, Minced
- 4.5 Qt Panko Breadcrumbs
- 2.25 Cups Korean BBQ Sauce
- 3 Tbsp Worcestershire Sauce
- 9 Large Eggs
- 6 Tbsp Kosher Salt
- 2.25 tsp Ground Black Pepper
- 36 Brioche Burger Buns
- 3.5 Cups Garlic Aioli, Prepared
- 2.25 Cups Korean BBQ Sauce
- 2.25 Qt Rice Wine Pickled Carrots & Cucumbers
- Vegetable Oil (as needed)
INGREDIENTS
Korean BBQ Bean Burger
- 2.25 Qt Bush’s Best® Easy Entrées® Texas Ranchero® Pinto Beans, Drained, Lightly Mashed
- 6.75 Cups Kimchi, Roughly Chopped
- 2.25 Qt Cremini Mushrooms, Fresh, Minced
- 4.5 Qt Panko Breadcrumbs
- 2.25 Cups Korean BBQ Sauce
- 3 Tbsp Worcestershire Sauce
- 9 Large Eggs
- 6 Tbsp Kosher Salt
- 2.25 tsp Ground Black Pepper
- 36 Brioche Burger Buns
- 3.5 Cups Garlic Aioli, Prepared
- 2.25 Cups Korean BBQ Sauce
- 2.25 Qt Rice Wine Pickled Carrots & Cucumbers
- Vegetable Oil (as needed)
DIRECTIONS
- With the exception of the vegetable oil, combine all ingredients in a large mixing bowl.
- Form the mixture into 8-oz. patties.
- Preheat a griddle over medium heat adding vegetable oil as needed.
- Griddle both sides of the bean burger patties for 7 minutes or until exterior is crisp and golden brown.
- For each portion, spread 1½ Tbsp of garlic aioli on the bottom half of the brioche burger bun. Next, place one bean burger patty, drizzle with 1 Tbsp Korean BBQ sauce, and top with ¼ cup pickled carrots & cucumbers. Crown with the top half of the brioche bun and serve.
