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Plant-Based Patty Melt with Gardenburger® Malibu Burger
Plant-Based Patty Melt with Gardenburger® Malibu Burger 1

Plant-Based Patty Melt with Gardenburger® Malibu Burger

Servings: 1


For the kimchi

  • 2 lb. Napa cabbage, julienned
  • ¼ cup Kosher salt
  • Distilled or filtered water
  • 1 Tbs. Garlic, chopped
  • 1 Tbs. Ginger, chopped
  • 1 Tbs. Sugar
  • 3 Tbs. Rice vinegar
  • 1 tsp. Korean red chili flakes
  • 8 oz. Daikon radish, cut into matchsticks
  • 4 ea. Scallions, cut into 1” sticks

For the patty melt

  • 2 oz. Olive oil
  • 1 patty Gardenburger® Malibu Burger
  • 2 slices Sourdough bread
  • 2 slices Vegan provolone cheese
  • 4 oz. Kimchi

Recipe Directions

1. Place cabbage in a bowl with kosher salt and enough water to cover. Let rest for 30 minutes.
2. Rinse cabbage thoroughly with distilled water until all of the salt water has been removed.
3. In a separate bowl, combine remaining ingredients and mix. Add rinsed cabbage.
4. Cover mixture with water and let sit at room temperature for at least 24 hours.
1. Heat a non-stick griddle pan to medium heat, drizzle a generous amount of olive oil. Place Gardenburger® Malibu Burger patty on one side of grill pan and both slices of sourdough on the other.
2. Place cheese and kimchi on both slices of bread, cook until bread is golden brown on the underside and the cheese has melted. Flip the burger to ensure that it cooks well on both sides.
3. Once burger is cooked through, add the patty to one slice of bread and top with the second slice. Cut in half to serve.