A fresh spin on the traditional tailgating party featuring plant-based kimchi burgers topped with grilled green onions and a spicy gochujang sunflower spread, salads galore, and yes, a few chips. This post was created in partnership with Field Roast, makers of the plant-based FieldBurger.
Football fare is not known for its healthfulness. Tailgating complicates things further since you need to set up your feast on the fly. But just because healthful tailgate food isn’t a thing, doesn’t mean it shouldn’t be.
For a recent gathering, I set out to create a game day feast every bit as delicious, healthful, and vibrant as one I’d make for friends at home. Plant-based kimchi burgers were the star of the menu, and I made sure they shined in their place of honor. Layered with grilled green onions, quick-pickled cucumbers, grilled Field Roast FieldBurgers, fermented kimchi, and a spicy gochujang sunflower spread, these burgers were just the kind of flavor bomb that goes great with sports. On the side, were two salads – a colorful red cabbage slaw and a simple green salad – plus veggie chips.
Field Roast FieldBurgers are plant-based, hand-formed meatless burgers made with whole grain barley and vegetables like carrots, celery, and mushrooms. FieldBurgers grill up beautifully and make for a bite that’s juicy and full of flavor. Mushrooms and an array of spices deliver an umami punch that stands up to the funk and complexity of kimchi and gochujang sunflower spread beautifully.
- 1 cup sunflower seeds, soaked in cold water for at least 4 hours or preferably overnight, and drained
- 1/2 cup olive oil
- juice of 1 lemon (about 2 tablespoons)
- 1 tablespoon rice wine vinegar
- 1 teaspoon soy sauce
- 3/4 teaspoon sea salt
- 1/4 cup water
- 2 tablespoons gochujang, or to taste
- 4 small cucumbers, trimmed and sliced into thin rounds
- 1/2 teaspoon sea salt
- 1/2 cup rice wine vinegar
- 1 teaspoon maple syrup
- 1 teaspoon gochugaru chili flakes or red pepper flakes
- 4 green onions, halved lengthwise and cut into 4-inch lengths
- 1 pack Field Roast FieldBurgers
- 1 cup kimchi
- 4 whole wheat rolls halved
To make sunflower seed dressing, in a the bowl of a food processor, pulse to combine drained sunflower seeds, olive oil, lemon juice, rice wine vinegar, soy sauce, and sea salt. Process until smooth. With motor running, drizzle in water. Add gochujang to taste. Spoon sauce into a jar or squeeze bottle and refrigerate.
To make pickles, set cucumbers in a strainer and toss with sea salt. Set a weight or heavy bowl on top. Allow cukes to release their water for 30 minutes. Meanwhile, whisk to combine all remaining ingredients in a pint jar. Pack drained cucumbers into jar and seal. Refrigerate 2 hours.
When ready to serve burgers, prepare a hot grill or grill pan. Grill FieldBurgers over hottest part of the grill for 3 minutes. Carefully flip, and grill 3 minutes more. Lay green onions over hottest part of the grill and grill 2 minutes. Flip and grill 1 minute more.
To assemble burgers, layer grilled green onions and FieldBurger on the bottom of a bun. Drizzle with several tablespoons sunflower spread. Top with pickled cucumbers and about 1/4 cup kimchi; add top bun. Serve immediately.