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New! BBQ Beet Kimchi Sliders

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BBQ Beet Kimchi Sliders
  • 4 Servings
  • mins Prep Time
  • mins Total Time

Ingredients

Created by Blissful Basil

• 3 cups peeled and diced beets (about 4–5 medium beets)
• 1 cup split red lentils, thoroughly rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 cup finely chopped Nasoya Mild or Spicy Kimchi
• 3/4 cup finely diced yellow onion (about 1/2 medium onion)
• 3 cloves garlic, minced
• 2 tbsp coconut sugar or brown sugar, divided
• 1 tbsp smoked paprika
• 1 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 1/4 cups old-fashioned rolled oats, divided
• 3 tbsp BBQ sauce of choice, plus more for serving
• 2 tbsp apple cider vinegar
• 1 tbsp minced chipotle peppers in adobo sauce*
• 1 to 1 1/2 tsp fine grain sea salt, to taste
• Freshly ground black pepper, to taste
• 3/4 cup roasted and unsalted shelled sunflower seeds
• 1/4 cup ground flaxseed

Burger Base and Toppings
• 15 slider rolls of choice (e.g., sprouted, gluten-free, pretzel, etc.), toasted
• 1/2 to 1 cup Nasoya Mild or Spicy Kimchi, roughly chopped

Preparation

  1. Steam the beets in a steamer or steamer basket for 25-30 mins, or until fork-tender.
  2. While the beets are steaming, add the lentils and water to a medium saucepan. Bring to a boil, reduce heat, and simmer, uncovered, for 10-12 minutes, or until just tender, stirring occasionally. If needed, add more water to keep the lentils submerged. Strain off as much excess water as possible and set aside.
  3. Meanwhile, heat the olive oil over low heat in a large sauté pan. Add the kimchi, onion, and garlic, 1 tbsp of the coconut sugar, the paprika, onion powder, and garlic powder. Increase the heat to medium-low, and cook for 5 mins, stirring occasionally. Let cool slightly.
  4. Add the steamed beets, cooked lentils, 1/2 cup of the rolled oats, BBQ sauce, apple cider vinegar, minced chipotle peppers, sea salt, and black pepper to a food processor. Pulse 20 -25 times, or until the mixture is roughly chopped and ingredients are well incorporated, stopping to scrape down the sides halfway through pulsing. You want a bit of chunky texture, so be careful not to over-process.
  5. Transfer the mixture to a large mixing bowl, and add the reserved 3/4 cup rolled oats, the cooked kimchi mixture, the remaining 1 tablespoon coconut sugar, sunflower seeds, and ground flaxseed. Thoroughly stir to combine. The mixture should be quite damp but able to hold its shape.
  6. Chill the mixture for at least 30 minutes (preferably longer to make it easier to handle).
  7. About 10 mins before you're ready to form the patties, preheat the oven to 400F. Line a large baking sheet with parchment paper.
  8. Use a 1/3-cup measuring cup to scoop out 1/3 cup of the mixture. Form the mixture into a patty that is 1-inch thick and about 2 inches in diameter, and transfer to the lined baking sheet. Repeat with the remaining mixture. You should have about 15 patties.
  9. Bake the patties for 25-28 minutes, or until the bottoms are deep golden brown.
  10. Remove from the oven and cool for several minutes before moving or serving. They'll firm up as they cool.
  11. To assemble, place each patty on a bun, slather with a bit of BBQ sauce, and generously top with the kimchi. Serve immediately.

Nasoya products used in this recipe:

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