The words BBQ and healthy go hand in hand. Explore the possibilities of grilling by daring to cook a veggie Bar.B.Q. It's a gourmet game plan that will take grill fans off the beaten track! 

Try these Korean-flavored bar.b.q burgers to spice up your summer!


- Extra-firm tofu, 1 block (450 g)

- Panko breadcrumbs, 250 ml (1 cup)

- All-purpose flour, 60 ml (¼ cup)

- 3 green onions

- Fresh coriander, 1 ½ cups

- Kimchi (Korean fermented cabbage), 1 ½ cups

- Sodium-reduced soy sauce, 1 tbsp.

- Toasted sesame oil, 1 tbsp.

- Nappa cabbage 1 cup

- 1 English cucumber

- 8 Hamburger buns

- Mayonnaise, ⅓ cup


Using your hands, break the tofu into pieces over the bowl of the food processor. Add the breadcrumbs and flour. Chop the mixture, scraping down the sides of the container a few times with a silicone spatula. Transfer to a large bowl.

Cut the green onions into chunks.

Place the scallions, 250 ml (1 cup) coriander, 125 ml (½ cup) kimchi, gochujang, soy sauce and oil in a food processor. Blend to a purée.

Transfer the mixture to the bowl with the tofu and mix. 

Using your hands and pressing firmly, form 8 patties about 2.5 cm (1 in.) thick and place on a plate.

Preheat the barbecue on high to around 230°C (450°F).

Meanwhile, thinly slice the nappa cabbage. Place in a medium bowl with the remaining kimchi (250 ml / 1 cup) and mix. Thinly slice the cucumber. Set aside.

Place the baking sheet on the barbecue grill. Place the patties on the sheet, close the lid and cook for 3-4 minutes on each side, until nicely grilled.

One minute before the patties are done, reheat the buns on the barbecue grill.

Spread the base of the buns with mayonnaise and place the patties on top. Top with cucumber slices, remaining cilantro (125 ml / ½ cup) and coleslaw. Close into sandwiches and serve.