Asian Fusion Veggie Burger, OSU Apple Cider Vinegar, Bulgogi Mayonnaise

When I was trialling these burgers, they were popular with meat-eaters as well as vegetarians.  The meat-eater even said that he would choose them over a normal burger!  They are bursting with so much flavour and would make any family dinner.  You can prepare extra and freeze them if you want to repeat the experience.  I highly recommend that you do! 
I created these especially for the apple cider vinegar brand, Osu and this is where the sauce comes in.  An original Korean bulgogi marinade has apple juice, sugar, ginger, sesame, garlic and soya sauce.  I thought it would be great to use their apple cider vinegar because it is blended with 100 per cent natural apple juice so this works with the classic bulgogi. The sauce keeps the vinegar in its natural form and nothing is ruined from cooking. 
As a suggestion, I have also used it in a quick red onion pickle.  It turns out, that this combination is pretty off the chain! I would make the burgers a day in advance and then store in the fridge to fry and cook on the day. (ad)

Makes 6 (120g burger patties)

Ingredients:

200g mushrooms, finely chopped (I used white and chestnut) 

4 tbsp sunflower oil

240g aubergine, diced into small 1cm cubes (about 1 medium aubergine)

100g onions, (3 banana shallots/ 2 medium onions)

2 pinches of sugar

280g courgette grated (about 1 medium courgette)

3 garlic cloves, diced

4 tbsp grated ginger

1 tbsp white miso paste (optional)

4 tbsp chopped coriander

4 tbsp sesame seeds

1 medium egg, lightly beaten

8 tbsp breadcrumbs

Sea salt and black pepper

6 burger patties, halved

For the bulgogi mayo:

4 tbsp mayonnaise

Zest of a lime and the juice of half

3 tbsp soya sauce

5 tsp gochujang paste ( or can substitute 1/2 tsp chilli powder/ 1 tsp chilli paste to make 1 tsp gochujang) - but do this to your heat tolerance.

1 tbsp Osu Apple Cider Vinegar

1 tbsp honey

2 tbsp sesame seed oil

1/2 tsp garlic, grated

1 tbsp grated ginger

Start by prepping all of the ingredients.  You can use a blender to pulse blend the mushrooms, garlic and onions.  

Set a large frying pan to medium to high heat and add half the chopped mushrooms. Dry-fry for about 3 minutes until the excess water has disappeared they have halved in size.  Season with a little salt and pepper and then scrape into a bowl.  Do the same with the second batch.  Then use half the sunflower oil and add the diced aubergine and fry for about 5-6 minutes until they have softened.  Season and add these to the bowl.

Then add a few more tablespoons of oil add the chopped onions.  Fry for about 3 minutes until they have softened and add the pinches of sugar.  Then add the grated courgette and cook for another 2-3 minutes.  Then stir in the grated ginger and garlic and fry for another 2 minutes.
Add this to the bowl along with the sesame seeds, breadcrumbs, coriander, miso, beaten egg and give the last light seasoning.  Mix everything together until just combined.  Prep a baking tray lined with baking paper and make 6 patties out of the mix.  Put these in the fridge for about 15 minutes to cool down and firm up.

When ready to serve, preheat the oven to 200 C degrees.  Then set a large frying pan to medium to high heat and add 2 tablespoons of sunflower or sesame oil into the pan.  Use a frying spatula to gently lower 3 of the burgers into the pan.  They will be delicate so be careful! 
Turn to medium heat and fry for 2 minutes without moving. Then carefully flip over and fry on the other side for 1 minute.  Do the same with the second batch.  Then place into the oven for about 18-20 minutes until firm-is. 

While the burgers are in the oven, you can add all the ingredients together for the mayo and stir.  You can add more gochujang to taste if you want more spice.

To serve, add halved brioche buns into the oven for 2 minutes before the burgers are done.  Lightly toast!  I make a quick pickle by thinly slicing one red onion on the mandoline.  Then add this to a sieve and run under cold water for 1 minute.  Next, rinse the water out and add to a bowl.  Sprinkle over with a little sugar and a few tablespoons of Osu’s apple cider vinegar.  Let this soak for about 5 minutes.  

Serve the burgers with a nice butter lettuce leaf, sliced beef tomato, fresh coriander leaves, sliced cornichons, pickled onions and some of the mayonnaise between a few layers.  This is seriously one of the ultimate veggie burgers around!