Recipes

Vinker Korean Crispy Chicken Burger Recipe

This Korean Crispy Chicken Burger is stacked with Vinker’s Crispy Korean Chick’n, their signature spicy Gochujang sauce, a vegan sunny-side-up egg, melty vegan cheddar, and a fresh slaw. It’s crispy, saucy, spicy 🤩🍳 Vinker is all about real-deal, crave-worthy plant-based comfort food you NEED to try to believe!Ingredients You'll Need: 8 pieces Vinker Crispy Korean Chick'n 2 Yo Egg The Sunny One 2 Pretzilla Soft Pretzel Burger Buns ½ cup red cabbage, finely shredded ½ cup carrots, finely shredded 2 slices vegan cheddar cheese 2 tbsp red wine vinegar 1 tbsp extra virgin olive oil 2 tsp vegetable oil 1 clove garlic, minced Vinker Gochujang sauce Toasted sesame seeds (for garnish) Chopped green onions (for garnish) Instructions1. Prep the Veggie SlawIn a bowl, mix shredded red cabbage and carrots. Add 2 tablespoons of red wine vinegar, 1 tablespoon of extra virgin olive oil, toasted sesame seeds, and chopped green onion. Season with salt and pepper. Toss well and set aside. 2. Cook the ChickenPreheat the air fryer to 200°C (400°F) for 2 minutes. Place the Vinker crispy Korean chicken pieces evenly in the air fryer basket. Cook for 16 minutes, turning halfway through.3. Prepare the Egg & CheeseIn a large skillet, heat a drizzle of olive oil over medium heat. Cook the Yo Egg sunny-side-up. In the same pan, add a little olive oil or vegan butter and place the bottom halves of the burger buns cut-side down. Place the vegan cheddar slice on top of the buns and let it melt slightly. 4. Make the SauceHeat 2 teaspoons of vegetable oil in the same pan over medium-high heat. Add minced garlic and sauté until lightly golden (about 30 seconds). Stir in the Vinker Gochujang sauce until warmed through. 5. Assemble the Burgers and Sprinkle with extra sesame seeds and green onion.

Vegan Sunny Side Up Burger Recipe

Indulge in this gastronomic masterpiece, where the classic burger meets modern, plant-based finesse, creating a culinary experience that's both familiar and thrilling. The runny egg yolk creates a rich mouth-feel that brings together this dish! Ingredients You'll Need: For the Burger Patty: 1 lb. plant-based meat substitute 1/4 cup onion, finely chopped 1 tbsp fine smooth mustard Salt and freshly ground pepper to taste For the Burger Toppings: Artisanal burger buns 4-6 Yo! SSU (Sunnyside-Up) fried eggs, seasoned with black salt Sliced pickled cucumber Fresh lettuce leaves Sliced ripe tomato Thinly sliced red onion Plant-based cheddar cheese slices (optional) Ketchup, mustard, or gourmet sauce of choice Yo Egg Proprietary black salt mix Instructions: Patty Formation: In a large mixing bowl, amalgamate plant-based meat substitute, finely chopped onion, smooth mustard, and seasonings. Knead well using your hands or a wooden spatula. Form the mixture into evenly sized patties, ensuring consistent thickness for even cooking. Sauté the Patties: In a non-stick skillet over a medium-high flame, warm a splash of vegetable oil. Gently place the patties in the skillet. Sear each side for 3-4 minutes. If using cheese, add it atop the patties midway through cooking to allow it to melt. Sunnyside-Up Mastery: While patties cook, prepare Yo! SSU eggs according to package instructions. In a separate non-stick skillet over medium heat, add the eggs. Cover and cook for 4-5 minutes until the whites are set but yolks remain runny. Sprinkle with black salt upon completion. Burger Assembly: Begin with a toasted artisanal bun. Smear your choice of gourmet sauce on each half. Layer with crisp lettuce, tomato slices, pickled cucumber, and red onion. Place the cooked patty next, followed by the glistening Yo! SSU egg atop.  Season with Yo Egg Proprietary black salt mix Serve and Savor: Present the burger sandwich immediately, ensuring a delightful contrast of the warm, juicy patty and the cool, crisp freshness of the vegetables, all crowned with the rich, runny yolk of the Yo! Sunny Side Up Egg.

Mediterranean Beyond Burger Recipe

Packed with the vibrant flavors of the Mediterranean region, this plant-based burger is a celebration of fresh ingredients, bold spices, and a symphony of tastes that will transport you to sun-soaked coastlines and charming villages. It's a culinary masterpiece that brings the best of both worlds to your plate. Ingredients You'll Need: 1 package Beyond Burger Patties 1/4 c. cilantro 1/2 tsp. ground coriander 1/4 c. ketchup 1/2 tsp. curry powder 2 plant-based buns 1/2 red onion Crumbled plant-based feta Instructions: Bring a grill pan to medium-high heat. Sprinkle each side of the Beyond Burger® patties with ground coriander. Add patties to the pan and cook according to packaging, about 4 minutes each side. While the Beyond Burger cooks, slice the red onion into half-inch slices. Cook the slices flat side down on the grill pan until the onion is tender and has begun to caramelize, about 5 – 7 minutes each side. Prepare the spicy ketchup: stir together ¼ cup ketchup and 1/2 tsp. curry powder. Remove patty and onion from the grill pan. Heat the buns on the pan. Once cooked, serve the Beyond Burgers on a toasted bun topped with spicy ketchup, grilled onion, cilantro, and crumbled feta. Enjoy! Credit: Beyond Meat

Beyond Elote Burger Recipe

Picture this: a juicy Beyond Meat patty, sizzling on the grill, topped with a generous slather of slightly spicy and tangy elote, and creamy avocado. All of these delicious elements are lovingly sandwiched between a soft, toasted bun. Ingredients You'll Need: 1 package Beyond Burger Patties 1 avocado, halved and sliced Butter lettuce Plant-based buns 2 corn on the cob, kernels removed 2 tbsp vegan mayonnaise 2 tbsp vegan sour cream 1/2 tbsp olive oil 1/2 lime, zested and juiced 2 tsp chili powder 1/4 c. finely chopped cilantro Kosher salt 1/2 c plant-based shredded parmesan cheese Instructions - Elote: Grill corn until all sides are charred. Cut grilled corn kernels from cobs. In a small bowl, mix together mayonnaise, sour cream, olive oil, lime zest and juice, chili powder, cilantro, and parmesan. Add corn kernels and stir, seasoning generously with kosher salt. Instructions - Burger: Grill Beyond Burger® patties on a lightly oiled, heated gas grill. Grill on medium-high for 3 minutes on one side. Flip and grill for another 3-4 minutes. Top the bottom bun with lettuce leaf followed by Beyond Burger, sliced avocado, and the Mexican street corn mixture. Place top bun on and enjoy! Credit: Beyond Meat

Truffle Mac & Cheese Beyond Burger Recipe

Comfort meets luxury in this ultimate fusion! Take the classic burger by elevating it with a whole new level of sophistication by pairing it with a creamy truffle-infused mac and cheese. Brace yourself for a symphony of flavors as the savory umami of the Beyond Burger meets the decadent richness of truffle oil, creating a burger experience that transcends the ordinary. Ingredients You'll Need for the Burgers: 2 packages Beyond Burger Patties 4 Pretzilla Buns Green leaf lettuce 2 tomatoes, slices Caramelized onions Ingredients You'll Need for the Truffle Mac & Cheese: 2 tbsp black truffle oil, divided 1 large shallot 2 cloves garlic 1 1/3 c. water 1 c. pre-soaked cashews 1/3 c. tapioca flour 1/3 c. nutritional yeast 2 tsp. lemon juice 1 1/4 tsp. sea salt 1 tsp. white pepper 14oz dried macaroni (approximately 3.5 c) 1/4 c. Italian breadcrumbs 1/2 c. plant-based parmesan shreds Instructions: Preheat the oven to 450F (232 C). Boil the pasta one minute under package instructions. Put 1 tbsp (15 ml) truffle oil in a skillet over medium heat. Quarter the shallot while the pan heats up. Add the shallot to the truffle oil then mince the garlic. Add the garlic, cook for another 1-2 minutes. Transfer the shallots, garlic, and oil to a high-speed blender. Add the nutritional yeast, soaked cashews, lemon juice, tapioca starch, water, salt, and white pepper. Blend for 2-3 minutes until smooth. Drain the pasta into a colander then place the pot back on medium-high heat. Transfer the cheese from the blender to the pot. Stir the cheese as it cooks and thickens about 2-3 minutes. When most of the lumps are gone, add the pasta and 1 more tbsp (15 ml) truffle oil. Stir well then transfer to a lightly oiled casserole 8X8” dish. Top with breadcrumbs and optional vegan parmesan shreds. Bake for 8 minutes until golden and crispy. Meanwhile, grill the Beyond Burger® according to package instructions. Toast the buns. Layer the lettuce and tomato on a toasted bottom bun. Top with the grilled Beyond burger, a generous scoop of Truffle Mac & Cheez, and caramelized onions. Note: Soak the cashews for 4 hours or overnight then drain. If you’re in a hurry, boil them for 10 minutes to soften then drain. Credit: Beyond Meat