For the Bulgogi Mushrooms:

  • 1 lb cremini mushrooms, sliced
  • 2 tbsp olive oil
  • 3 small garlic cloves, minced
  • 1/4 cup water
  • 1/4 cup tamari (or soy sauce if not gluten-free)
  • 1 tbsp rice wine vinegar
  • 1 tbsp coconut palm sugar (or brown sugar)
  • optional: jalapeno peppers, lime, cilantro for topping


  1. Cook burgers according to package instructions.
  2. Head up a skillet over medium heat and coat with olive oil.
  3. Add in garlic and sautee for one minute.
  4. Add in water, tamari, vinegar and palm sugar and bring to a boil before lowering heat to med-low.
  5. Add in mushrooms and cook for 8-10 minutes or until they have halved in size and absorbed most of the liquid.
  6. Top each bun (or lettuce bun) with a burger, desired kimchi and bulgogi mushrooms.
  7. Sprinkle with desired toppings
  8. Enjoy!