yay! I love veggie burgers and I love you, Rick!!! if you want to avoid spice and gochujang, you could always substitute doenjang (Korean soybean paste -- it's sometimes called "Korean miso," but it has a much stronger, earthier flavor) and something a little sweet to complement it (since gochujang has rice syrup extracted by barley malt to sweeten, rice syrup would do, or any natural sweetener -- just a bit).
This looks genuinely delicious. I’m a meat eater but I like to have more non-meat alternatives. Love Rick and very glad to see more content from him again!
This looks delicious! Thanks Rick, and I’m definitely going to use that mayo tip going forward. Red onions can also be calmed down by a good soak in ice water - 5-7 minutes.
Another good binder for a veggie burger is bulgur, the fine grind used to make tabbouli. It would also replace the quinoa. No need to cook, just soak as you would for tabbouli.
Hahaha! Those roasted veggies look good enough to eat just on their ownwith some of that quinoa! There are also a lot of good tips in this video - I'd never heard of adding salt and water to soften up the bite of onions; good to know. I also LOVE the idea of using somthing other than lettuce on the burger. Great video Rick!
I'd say, lettuce sucks in burgers and most salads(( it instantly becomes like a wet handkerchief. I always add other firmer greens and herbs to burgers and salads.
Rick, THANK YOU so much for this recipe and all of your meatless recipes, it's appreciated. It looks AMAZING and I can't wait to try it. You're awesome!
Rick and Sebastian, what great teamwork! ❤ I'm not vegan, but I'm always up for a delicious meatless meal! This burger looks so delicious, I will definitely make it as well! Thank you 😊
Rick, I think you’ve knocked it out of the park with the miso and gochujang and and and ...... can’t wait to give your recipe a try. Now looking to learn more about YOU!
You could go an all-Korean direction with the sauces by using doenjang instead of miso, I reckon. The salt would need to be adjusted elsewhere in the recipe however.
I shall be making this for my vegetarian son! Question for you: if I want to freeze these, would I cook them first or just form them into patties and freeze uncooked?
i haven't tried this recipe but usually homemade veggie burger patties do well if frozen uncooked and then just defrosted for a few minutes on the counter before cooking
I think for me, the one thing I REALLY miss in any veggie wanna-be meat, especially with burgers,is the holy 80/20 meat/fat ratio, that nobody seems to be able to recreate without loosing a nice bite-through consistency
I made these this past weekend and they were way too mushy and fell apart in the cooking. I assume more binder is needed for next time. Great flavor and my guests gobbled them down anyway!
This looks fabulous, and I thank you, but I sure hope your tap water is filtered. I would use distilled water, which is not only pure but really allows for the taste of whatever is boiled in it.
Idea. Bilingual episodes. Kinda like the ones you do with Karla. But one person in Spanish the other in English. The camera guy was fun. Maybe a more experienced and less experienced person.
Okay, gonna try this. Girlfriend is pescitarian and you're right - most veggie burgers are bleh. I'll have to figure out how much gochujang to add in for just my burger though, she's not overly keen on spice.
Rick, I love you... Hate to carp, but if you're using Mayo, then IT CANNOT BE VEGAN!!! These are words from an omnivore... That said, I am definitely making this during this summer's final weeks..
There are many brands of vegan mayo, at least in the US. (I know he used an egg version in the video, but it doesn't really change anything to swap it.)
I find it fascinating that people who eat meat aren't at all concerned about the hormones being pumped into the animals they're consuming, but the "crazy chemicals and preservatives" in a veggie burger are just TOO MUCH! Also, isn't anything that is mass produced, packaged, and frozen for long term use going to have some sort of preservative in it, whether it's vegetarian or not?
I love all of this but can we please normalize pronouncing gochujang correctly? I blame the white people in the food industry for making it ok to butcher the “jang” part-also OG transliteration that was meant to accommodate Euro-American speakers instead of transliterating Korean more holistically. Anyway, there are enough Korean food writers and food media producers that we should all know how to pronounce this ingredient these days. And I realize that I’m bringing this up on a Chicanx’s fabulous RUclips video, but I’m posting this in the hope that at least POC in the food industry support each other in normalizing proper pronunciation of the culinary lexicon in languages that are ethnicized in the US. All my love!!
Check out the FULL RECIPE HERE: f52.co/3QtUKSW
Rick is in a MOOD this ep, and I'm here for it. 💅
That spoon and strainer tip BLEW MY MIND!
More plant base recipes please!! I have all these ingredients and will try this tomorrow. Yum!
yay! I love veggie burgers and I love you, Rick!!! if you want to avoid spice and gochujang, you could always substitute doenjang (Korean soybean paste -- it's sometimes called "Korean miso," but it has a much stronger, earthier flavor) and something a little sweet to complement it (since gochujang has rice syrup extracted by barley malt to sweeten, rice syrup would do, or any natural sweetener -- just a bit).
Great tip thanks!
Ooh, the call out to John was so cute!
These look fantastic, thanks for working on this little miracle recipe!
So nice to see a veggie burger that actually has veggies!
Yay! Rick is back!!!!!!!
💗❤️🧡💛💚💙💜🖤🤍🤎
I love veggie burgers, but I also love that Rick always has his nails done.
This looks genuinely delicious. I’m a meat eater but I like to have more non-meat alternatives. Love Rick and very glad to see more content from him again!
That looks so good! I can almost taste it. Love when Rick has a veggie dish. Also, Sebas is 😍
Another fantastic fun video! Love the recipe and red onion soaking tip! Thank you for sharing!
This looks delicious! Thanks Rick, and I’m definitely going to use that mayo tip going forward. Red onions can also be calmed down by a good soak in ice water - 5-7 minutes.
Another good binder for a veggie burger is bulgur, the fine grind used to make tabbouli. It would also replace the quinoa. No need to cook, just soak as you would for tabbouli.
Love Rick!! and finally a veggie burger that doesn’t fall apart !!
Hahaha! Those roasted veggies look good enough to eat just on their ownwith some of that quinoa! There are also a lot of good tips in this video - I'd never heard of adding salt and water to soften up the bite of onions; good to know. I also LOVE the idea of using somthing other than lettuce on the burger. Great video Rick!
I'd say, lettuce sucks in burgers and most salads(( it instantly becomes like a wet handkerchief. I always add other firmer greens and herbs to burgers and salads.
And that is how a veggie burger should be done!
From your vegan neighbor Rick, muchisimas gracias!!
Finally able to watch this. Amazing. Veggie burgers are usually such a disappointment and this looks like it nails it. Thank you.
Rick, THANK YOU so much for this recipe and all of your meatless recipes, it's appreciated. It looks AMAZING and I can't wait to try it. You're awesome!
Rick you are the BEST! Thanks for this video
also I want that shirt!
MOUTHWATERING! Lordt have mercy - Rick does it again! Soooo trying this because I will know exactly what is in this veggie burger!!!
Rick and Sebastian, what great teamwork! ❤ I'm not vegan, but I'm always up for a delicious meatless meal! This burger looks so delicious, I will definitely make it as well! Thank you 😊
Rick you're a freakin' treasure 💖
I love this video! Those burgers look so good!! Definitely want to try
Omgosh 🌺🌺Thankyou for this recipe!
Rick’s recipes are always amazing! I love veggie burgers! I also highly recommend to try some recipes from his book! They’re fabulous!
Rick, I think you’ve knocked it out of the park with the miso and gochujang and and and ...... can’t wait to give your recipe a try. Now looking to learn more about YOU!
Yummy I wish I could order this now
Cannot wait to make these!!! Look so good!
These will definitely be made this weekend! I’ve been looking for a veggie burger recipe that has good stuff in it but also has good taste.
Can't like this video enough!
The idea of roasting the veg is genius !
Just tried this today - it was so good 😭😭😭 I could eat it without cooking it was so good! I didn’t add the oats and still so good
You could go an all-Korean direction with the sauces by using doenjang instead of miso, I reckon. The salt would need to be adjusted elsewhere in the recipe however.
I absolutely have to say, as an ace male, Rick's nail game is on POINT.
So good!
When Rick makes it 😋
Omg that looks so good!
Love this! Thank you!!
Wow excellent recipe. Burger looks so delicious. Kids will love it. Well prepared. Thank you for sharing.
Yummm!
I shall be making this for my vegetarian son! Question for you: if I want to freeze these, would I cook them first or just form them into patties and freeze uncooked?
i haven't tried this recipe but usually homemade veggie burger patties do well if frozen uncooked and then just defrosted for a few minutes on the counter before cooking
@@mlcastle okay, sweet! Thanks for your insight!
MMMMMMmmmmmm, gonna DO THIS FOR SURE!!!!!
How long do the patties keep in the fridge? Any special way to store them? BTW, I'm freaking SALIVATING!
Sebas is so cute
Haven’t watched yet, but want the RUclips metric to support you!
Watching tomorrow
Who makes the glasses you are wearing?
How have I missed the magenta wall? Nice!
I think for me, the one thing I REALLY miss in any veggie wanna-be meat, especially with burgers,is the holy 80/20 meat/fat ratio, that nobody seems to be able to recreate without loosing a nice bite-through consistency
I made these this past weekend and they were way too mushy and fell apart in the cooking. I assume more binder is needed for next time. Great flavor and my guests gobbled them down anyway!
Hey Rick, long time no see!
Thank you so much for this, Rick. Love your content and thank you for including vegetarians/vegans in it 🙏
Does anyone know the brand of that mandoline? I feel like Carla uses the same one too... Is it Winco?
Always love to see fun and pretty nails, especially from other men! 😍
Holy wow. I thought I knew what I was making for dinner, but apparently the menu is changing....
Oh boy, I love myself some meat, but that looks so delicious. It's just so much work for a burger.
You can make the mix, and then form into patties to freeze. I've even par-cooked veg patties before freezing.
@@virginiaf.5764 Exactly. I just made and froze some of Kenji Lopez alt (serious eats) black bean burgers today.
gonna need Rick to tell us where he got his shirt from
This looks fabulous, and I thank you, but I sure hope your tap water is filtered. I would use distilled water, which is not only pure but really allows for the taste of whatever is boiled in it.
No Gochujang? Just add more miso!
Idea. Bilingual episodes. Kinda like the ones you do with Karla. But one person in Spanish the other in English. The camera guy was fun. Maybe a more experienced and less experienced person.
This looks fabulous! Thank you for making a true veggie burger not that stuff they make to look and taste like a burger!
Okay, gonna try this. Girlfriend is pescitarian and you're right - most veggie burgers are bleh. I'll have to figure out how much gochujang to add in for just my burger though, she's not overly keen on spice.
“Don’t forget to lube your hands.” Gurl, quit flirting with me.
I'm going off meat again and this looks great. Thanks. Not to sound like a know it all but all salt is sea salt.
unless it's a lake salt!
@@rox4373 all salt is sea salt even outside of Salt Lake City UT.
Just teasing wwmikish
Rick, I love you... Hate to carp, but if you're using Mayo, then IT CANNOT BE VEGAN!!! These are words from an omnivore...
That said, I am definitely making this during this summer's final weeks..
There are many brands of vegan mayo, at least in the US. (I know he used an egg version in the video, but it doesn't really change anything to swap it.)
@@sfowler1017 Point taken, Sarah. My point was that in the video, he did use regular Mayo.. And Rick might have given the vegan options. That's all..
@@Jasper11217 Yeah I'm a little confused why he said vegan when it's vegetarian
I love you, Rick... but I'm too lazy for this one. 🛌
I find it fascinating that people who eat meat aren't at all concerned about the hormones being pumped into the animals they're consuming, but the "crazy chemicals and preservatives" in a veggie burger are just TOO MUCH!
Also, isn't anything that is mass produced, packaged, and frozen for long term use going to have some sort of preservative in it, whether it's vegetarian or not?
I love all of this but can we please normalize pronouncing gochujang correctly? I blame the white people in the food industry for making it ok to butcher the “jang” part-also OG transliteration that was meant to accommodate Euro-American speakers instead of transliterating Korean more holistically. Anyway, there are enough Korean food writers and food media producers that we should all know how to pronounce this ingredient these days. And I realize that I’m bringing this up on a Chicanx’s fabulous RUclips video, but I’m posting this in the hope that at least POC in the food industry support each other in normalizing proper pronunciation of the culinary lexicon in languages that are ethnicized in the US. All my love!!
Looks good but it’s vegetables sandwich. Not a burger.