Spicy Peanut Butter Burger – a unique and surprisingly delicious combination! Peanut butter and a spicy kimchi sauce pair well with your favorite burger and traditional toppings!
Day Four of Vegan MoFo, and Fast Food Friday.
Today’s MoFo calls for a weird food combo that you love. While I could have shared my Garlic Spinach Waffles with Sriracha Whip today, I thought I’d finally share the burger I’ve been teasing you with in the Fast Food Friday banner.
First, the peanut butter. This really shouldn’t be much of a stretch, but I get the side eye whenever I mention it. Peanut butter works in all kinds of savory applications, and a burger is a fine place for it to be! Try it, you may just like it.
Second, and absolutely more important, the Spicy Kimchi Sauce.
I have been holding out on you, guys. I first made this last. year.
Yeah, I know. Like, November. I dreamed this up while on our Honeymoon Sabbatical, and literally made it the first full day we were home. Right after picking up Rosemary Pup.
Okay, so second most important.
This wonderfully spicy sauce is so SO flavorful – gorgeous red specks give hint of the spice level, and there are layers of rich flavor from fresh ginger and garlic. It is my new favorite thing.
I may be holding out on you with the burger recipe here – a burger patty that you just have to trust me is in there, ha! I will be sharing soon, but in the interest of Vegan MoFo, I am sharing the idea of the peanut butter burger – including a tutorial on caramelizing onions – and my recipe for Spicy Kimchi Sauce.
Spicy Peanut Butter Burger
YIELD: 2 burgers
dairy, egg, soy and gluten free, vegan
INGREDIENTS:
1 tablespoon olive oil
1 large yellow or sweet onion, peeled
pinch salt
pinch sugar
water, as needed
2 burger patties (your favorite), cooked to your liking
4 tablespoons peanut butter
1 avocado, peeled, pitted, and mashed
1 large wedge of iceberg lettuce, cleaned and shredded
Spicy Kimchi Sauce (recipe follows)
2 fresh gluten free buns, toasted
INSTRUCTIONS:
Caramelize the onion: cut the peeled onion in half, then slice to your desired thickness. In a large skillet over medium-low heat, heat olive oil. Add onion, stirring to coat. Cook on medium low heat. After 7-8 minutes, add salt and sugar, continue to cook, stirring every few minutes. Keep heat low, and add water as needed, to keep onions from drying out. Cook for 30 minutes or more, to a rich caramel color.
Assemble burgers: spread Spicy Kimchi Sauce on toasted buns. Top with lettuce, then burger patty. Add two tablespoons peanut butter to each burger patty, top with a generous amount of caramelized onions.
Add more lettuce, a few tablespoons mashed avocado, several tablespoons Spicy Kimchi Sauce. Place top bun, enjoy!
Spicy Kimchi Sauce
YIELD: 1/2 + cup
dairy, egg, soy and gluten free, vegan
INGREDIENTS:
3 garlic cloves, peeled and minced fine
1 half inch piece fresh ginger root, peeled and minced fine
3 inch pieces scallion (white part), peeled and minced fine
1 tablespoon sesame oil
2-4 tablespoons* gochugaru
1 teaspoon sugar
1/2 cup vegan mayonnaise (Just Mayo)
*depending on heat / spice preference
INSTRUCTIONS:
In a small bowl, whisk together all ingredients.
Store in an airtight container, keeps in refrigerator for 10 days.
trust me on this one.
just in time for the holiday weekend, or football! Go Mizzou!
printable recipes:
- 1 tablespoon olive oil
- 1 large yellow or sweet onion, peeled
- pinch salt
- pinch sugar
- water, as needed
- 2 burger patties (your favorite), cooked to your liking
- 4 tablespoons peanut butter
- 1 avocado, peeled, pitted, and mashed
- 1 large wedge of iceberg lettuce, cleaned and shredded
- Spicy Kimchi Sauce (recipe follows)
- 2 fresh gluten free buns, toasted
- Caramelize the onion: cut the peeled onion in half, then slice to your desired thickness. In a large skillet over medium-low heat, heat olive oil. Add onion, stirring to coat. Cook on medium low heat. After 7-8 minutes, add salt and sugar, continue to cook, stirring every few minutes. Keep heat low, and add water as needed, to keep onions from drying out. Cook for 30 minutes or more, to a rich caramel color.
- Assemble burgers: spread Spicy Kimchi Sauce on toasted buns. Top with lettuce, then burger patty.
- Add two tablespoons peanut butter to each burger patty, top with a generous amount of caramelized onions.
- Add more lettuce, a few tablespoons mashed avocado, several tablespoons Spicy Kimchi Sauce.
- Place top bun, enjoy!
- 3 garlic cloves, peeled and minced fine
- 1 half inch piece fresh ginger root, peeled and minced fine
- 3 inch pieces scallion (white part), peeled and minced fine
- 1 tablespoon sesame oil
- 2-4 tablespoons* gochugaru
- 1 teaspoon sugar
- ½ cup vegan mayonnaise (Just Mayo)
- *depending on heat / spice preference
- In a small bowl, whisk together all ingredients.
- Store in an airtight container, keeps in refrigerator for 10 days.
I shared this with Strange but Good.
Bethany @ Athletic Avocado says
This actually sounds incredible! I love anything with peanut butter!
Lauren Gaskill | Making Life Sweet says
Oh wow! This burger is amazing! I have never tried putting peanut butter on a burger, but I think I’m going to have to now!
Kelly says
Now this is truly a unique recipe. I’ve never heard or thought to put these ingredients together, but you know what, I LOVE the sounds of it and am totally up for trying!
Alisa @ Go Dairy Free says
Of all the burgers you make Kristina, this could be the most enticing one to me – I’ve got such a weakness for peanut sauce AND spicy mayo sauces. Drooling!