Yummy + Share: Kimchi Mushroom Burgers

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August 18th 2017

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Late leaving the office? Need to get dinner on the table before soccer practice? From fridge to plate in less than 30 minutes, this recipe will keep you out of the drive-thru—and satisfy your burger cravings!

Kimchi—the spicy, fermented Korean cabbage side dish—is rich in probiotics, enzymes, vitamins, and Omega-3 acids.1 It’s high in dietary fiber, low in fats, and chock full of lactobacilli—good bacteria that can help with digestion.2

Gut healthy and delish? Yes, please!

Say cheese!

Kimchi is a Korean fave. In fact, natives usually say “kimchi” instead of “cheese” when snapping a pic. In the U.S., it’s probably not available at smaller grocery stores, but you can get kimchi online or from specialty or big-box grocers.

From fridge to plate in less than 30 minutes, this’ll keep you out of the drive-thru. And kimchi makes your tummy happy—in more ways than one!Yummy + Share: Kimchi Mushroom Burgers

Adapted from One Green Planet
Serves: 6
Time: 30 minutes


2 tablespoons flour
¼ cup milk
½ cup panko breadcrumbs (Substitute with gluten free Panko breadcrumbs for gluten free option)
4–5 portobello mushrooms, sliced into ½-inch slices
Vegetable oil (for frying)
3 tablespoons mayonnaise
1 jar kimchi (3 tablespoons kimchi juice needed)
1 Lebanese or Persian cucumber, julienned
4–5 hamburger buns (Substitute with a head of lettuce for a low-carb or gluten free option)


Place flour on a plate, milk in a small bowl, and the breadcrumbs on another plate. Place an empty plate next to the breadcrumbs.

Take a mushroom and cover it in the flour, then dip it into the milk, making sure that it’s well-covered. Next, coat it completely with bread crumbs and place it on the empty plate. Repeat this process with all of the mushrooms.

Pour ½ inch of vegetable oil into a pan and heat the stove to medium-high. Dip the handle of a wooden spoon into the oil to test the temperature. If bubbles appear around the spoon, the oil is ready for frying.

Gently place the mushrooms in the pan and cook each side for two minutes, or until golden. Remove the mushrooms from the pan and place them on a paper towel-lined plate.

Mix the mayonnaise and kimchi juice together in a small bowl.

Place each mushroom patty on a bun. Add a spoonful of the kimchi mayonnaise, kimchi, and sliced cucumber. Top with a bun and enjoy!



1 http://www.bbc.com/news/health-35780468

2 http://www.health.com/health/article/0,,20410300,00.html

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