fbpx

Spicy Peanut Butter Burger

Category
Yields2 Servings

 2 Big Fry Burgers , defrosted
 30ml of oil to fry the burgers
 1 tablespoon of olive oil to caramelize the onions
 1 large onion, peeled
 A pinch of salt
 A pinch of sugar
 Water, as needed
 4 tablespoons peanut butter
 1 avocado, peeled, pitted, and mashed
 1 large lettuce head, cleaned and shredded
 2 fresh buns, toasted
For the kimchi sauce:
 3 garlic cloves, peeled and diced fine
 1 half inch piece fresh ginger root, peeled and diced fine
 3 spring onions, peeled and diced fine
 1 tablespoon sesame oil
 2-4 teaspoons* chilli powder
 1 teaspoon sugar
 1/2 cup vegan mayonnaise *depending on heat / spice preference

Method

Caramelize the onion:
1

Cut the peeled onion in half, and then slice to your desired thickness.

2

In a large skillet over medium-low heat, heat olive oil.

3

Add the onion, stirring to coat them in the oil. Cook on medium low heat.

4

After 7-8 minutes, add salt and sugar, continue to cook, stirring every few minutes.

5

Keep the heat low, and add water as needed, to keep the onions from drying out.

6

Cook for 30 minutes or more until the onions are a rich caramel color.

Make the kimchi sauce:
7

In a small bowl, whisk together all the kimchi sauce ingredients.

Cook the burgers:
8

Heat 30ml of oil on high in a non-stick pan.

9

Add the defrosted Big Fry Burgers and reduce to medium heat.

10

Fry for 9 minutes, turning occasionally

Assemble the burgers:
11

Spread kimchi sauce on toasted buns.

12

Top with lettuce, then the Big Fry Burger patty.

13

Add two tablespoons peanut butter to each burger patty, top with a generous amount of caramelized onions.

14

Add more lettuce, a few tablespoons of mashed avocado, and several tablespoons of kimchi sauce, place the bun on top, and enjoy!

Ingredients

 2 Big Fry Burgers , defrosted
 30ml of oil to fry the burgers
 1 tablespoon of olive oil to caramelize the onions
 1 large onion, peeled
 A pinch of salt
 A pinch of sugar
 Water, as needed
 4 tablespoons peanut butter
 1 avocado, peeled, pitted, and mashed
 1 large lettuce head, cleaned and shredded
 2 fresh buns, toasted
For the kimchi sauce:
 3 garlic cloves, peeled and diced fine
 1 half inch piece fresh ginger root, peeled and diced fine
 3 spring onions, peeled and diced fine
 1 tablespoon sesame oil
 2-4 teaspoons* chilli powder
 1 teaspoon sugar
 1/2 cup vegan mayonnaise *depending on heat / spice preference

Directions

Caramelize the onion:
1

Cut the peeled onion in half, and then slice to your desired thickness.

2

In a large skillet over medium-low heat, heat olive oil.

3

Add the onion, stirring to coat them in the oil. Cook on medium low heat.

4

After 7-8 minutes, add salt and sugar, continue to cook, stirring every few minutes.

5

Keep the heat low, and add water as needed, to keep the onions from drying out.

6

Cook for 30 minutes or more until the onions are a rich caramel color.

Make the kimchi sauce:
7

In a small bowl, whisk together all the kimchi sauce ingredients.

Cook the burgers:
8

Heat 30ml of oil on high in a non-stick pan.

9

Add the defrosted Big Fry Burgers and reduce to medium heat.

10

Fry for 9 minutes, turning occasionally

Assemble the burgers:
11

Spread kimchi sauce on toasted buns.

12

Top with lettuce, then the Big Fry Burger patty.

13

Add two tablespoons peanut butter to each burger patty, top with a generous amount of caramelized onions.

14

Add more lettuce, a few tablespoons of mashed avocado, and several tablespoons of kimchi sauce, place the bun on top, and enjoy!

Spicy Peanut Butter Burger
shares