Korean Chick*n Kimchi Burger

Serves 2 (double stacked burgers)


For the burgers:

  • 4 VFC Chick*n Fillets (original or spicy, you choose)
  • 2-3 tbs vegan mayonnaise
  • Few sprigs coriander, roughly chopped
  • 2 vegan sourdough white buns
  • Few lettuce leaves, roughly chopped
  • 2 tbsp Kimchi, roughly chopped

For the sauce:

  • 2 tsp thick gochujang paste
  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp tomato ketchup
  • 1 clove garlic, crushed
  • 1 tsp grated fresh ginger

For the slaw:

  • Handful Chinese leaf, very finely shredded
  • 1 small carrot, grated
  • ¼ green pepper, very thinly sliced
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • ½ lime, juiced
  • Pinch sesame seeds


  1. Cook the VFC Chick*n fillets according to the pack instructions.
  2. Meanwhile prepare the rest of the ingredients.
  3. Measure the gochujang, soy sauce, sugar, ketchup, garlic and
    ginger into a small saucepan and bring to a gentle simmer for 2
    minutes or so to make a nice glossy sauce. Add a small splash of
    water if it gets a bit thick
  4. Mix the mayo with a little of the chopped coriander
  5. In another bowl mix the Chinese leaf, carrot and green pepper.
  6. Add the rice vinegar, sesame oil, lime juice, the rest of the
    coriander and a few sesame seeds. Stir and set aside
  7. When the VFC fillets are almost ready, split and lightly toast the
    buns. Spread some coriander mayo on the bases, followed by some
  8. Add one VFC fillet to each bun then add a spoonful of kimchi. Add
    the second fillet and pile on some slaw. Pour over the warm sauce
    then add the bun lids.
  9. Serve up with sweet potato fries and enjoy, rebels!

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