Can I use different types of tofu?

Absolutely! You can use any type of tofu you prefer. Extra-firm tofu will give you the best texture for the burger patties, but firm tofu works well too.

Can I prepare the patties in advance?

Yes, you can prepare the patties ahead of time and store them in the refrigerator for up to 24 hours before cooking. This can save you time when you're ready to make the burgers.

Can I add other vegetables to the patties?

Definitely! Feel free to add other vegetables to the patties, such as finely chopped carrots, bell peppers, or spinach. Just make sure to adjust the amount of binder (like breadcrumbs or cornstarch) as needed to maintain the patty's consistency.

What can I use if I don't have gochujang?

If you don't have gochujang, you can substitute it with a mixture of soy sauce, red pepper flakes, and a touch of maple syrup or honey for sweetness. Start with a small amount and adjust to taste.

How can I make this burger vegan?

For a completely vegan burger, use vegan mayonnaise or sriracha mayo. You can also get vegan brioche buns pretty easily at most grocery stores now.

What if the patties are too wet?

If the patties are too wet, add a tablespoon of breadcrumbs or cornstarch at a time until they reach the desired consistency. Make sure to press out any excess moisture from the tofu before mixing the ingredients.

I’ll never forget when my friend Maria told me about her trip to Seoul. She raved about the incredible flavors she encountered, especially the kimchi. It got me thinking – what if I could combine that bold, spicy kick with something comforting and familiar, like a burger? That's where the inspiration for this Kimchi & Tofu Fusion Burger came from! It's a delicious blend of Korean and Western flavors that's surprisingly easy to make. One time I almost burnt down my kitchen while trying to perfect this, but hey, we all have our moments. Don't let that scare you off, though!

This burger is more than just a meal; it's an adventure for your taste buds. The spicy, fermented kimchi complements the mild, protein-packed tofu beautifully, creating a balance of flavors and textures that's simply irresistible. I've made this for picky eaters before, and they've all been pleasantly surprised. It's a great way to introduce people to new and exciting flavors without scaring them off. Plus, it's a fantastic vegetarian option that even meat-lovers will enjoy.

Kimchi and Tofu Fusion Burger

Name: Kimchi and Tofu Fusion Burger
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 4
Cuisine: Vegan
Ingredients: 1 block (14-16 ounces) Extra-firm tofu; 1 cup, chopped Kimchi; 1/2 cup Panko breadcrumbs; 2, finely chopped Scallions; 2 cloves, minced Garlic; 1-2 tablespoons, adjust to taste Gochujang (Korean chili paste); 1 tablespoon Soy sauce; 1 teaspoon Sesame oil; To taste Salt and pepper; 4 Brioche buns; 4 Cheddar cheese slices (optional); 2 cups Arugula; 1 tablespoon Sesame seeds; 2 tablespoons Mayonnaise (or vegan mayo)

This Kimchi & Tofu Fusion Burger combines spicy Korean kimchi with protein-rich tofu for a vegetarian burger that bursts with flavor. It's a simple way to enjoy a fusion of Eastern and Western tastes.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 20 minutes

Cook Time: 7 minutes

Total Time: 27 minutes

📖 Instructions

Prepare the Kimchi: If using whole kimchi, chop it into smaller, more manageable pieces. In a bowl, gently squeeze out any excess liquid from the kimchi. Set aside.
Press the Tofu: Wrap the tofu block in several layers of paper towels. Place a heavy object (like a cast-iron skillet or a stack of books) on top to press out excess water for at least 30 minutes. The drier the tofu, the better the burger texture.
Make the Tofu Patty Mixture: Crumble the pressed tofu into a large mixing bowl. Add the chopped kimchi, panko breadcrumbs, chopped scallions, minced garlic, gochujang (Korean chili paste), soy sauce, sesame oil, and a pinch of salt and pepper. Mix everything together thoroughly until well combined. Taste and adjust seasonings as needed.
Form the Patties: Divide the tofu mixture into 4 equal portions. Gently shape each portion into a patty about ¾ inch thick. If the mixture is too sticky, lightly wet your hands with water. For uniform patties, use a burger press. Place the formed patties on a baking sheet lined with parchment paper.
Chill the Patties: Cover the baking sheet with plastic wrap and refrigerate the patties for at least 30 minutes. This helps them firm up and prevents them from falling apart during cooking. (You can leave em a little longer too; I've had success chilling overnight)
Prepare the Gochujang Mayo (Optional): In a small bowl, combine the mayonnaise (or vegan mayo), gochujang, and a few drops of sesame oil. Mix well until smooth and creamy. Set aside.
Cook the Patties: Heat a large skillet over medium heat. Add a tablespoon of cooking oil (such as vegetable or canola oil). Once the oil is hot, carefully place the tofu patties in the skillet. Cook for about 5-7 minutes per side, or until golden brown and slightly crispy. Be gentle when flipping the patties to prevent them from breaking.
Toast the Buns: While the patties are cooking, lightly toast the brioche buns. This adds a nice texture and prevents the buns from getting soggy.
Assemble the Burgers: Spread the gochujang mayo (if using) on both halves of the toasted buns. Place a cooked tofu patty on the bottom bun. Top with a slice of cheddar cheese (or vegan cheese), a handful of fresh arugula, and a sprinkle of sesame seeds.
Add Toppings: If desired, add other toppings such as sliced avocado, pickled onions, or extra kimchi for an extra kick.
Serve: Place the top bun on the burger. Serve immediately with your favorite sides, such as sweet potato fries or a side salad.

📝 Notes

For extra flavor, marinate the tofu patties in a mixture of soy sauce, sesame oil, and garlic powder for 30 minutes before cooking.
Add a fried egg on top for extra protein and richness.