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)

Instructions
1. Prep the Veggie Slaw
In 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 Chicken
Preheat 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 & Cheese
In 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 Sauce
Heat 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.