We love our trips travelling across Sweden and Norway. We particularly love all the food we get to eat. From fine dining to service station cinnamon buns there are so many treats along the way. Our favourite fast food stop off is to Max Burger. Max Burger is a Swedish chain that is bigger there than McDonalds. Started in the 1960s there are over 150 restaurants across Sweden. They are really good at having vegetarian and vegan options across their menu. Each time we go they have different burger too as they have many limited editions. One of these was their spicy vegan BBQ pulled “pork” burger which I absolutely fell in love with so we recreated it. This time they had a “Brooklyn tribute plant beef burger” which we all loved. Spicy with a crunch of two different types of onions. It’s delicious. As soon as we got home we started to recreate it. So here is the best spicy vegan burger, a vegan gochujang burger which is a Max burger copycat recipe of their Brooklyn Tribute burger. It’s simple but very effective.
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👩💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.
Table of Contents
Key ingredients in vegan gochujang burger
This vegan gochujang burger is packed with bold, spicy, and creamy flavours. The rich umami of gochujang pairs perfectly with crisp lettuce, tangy pickles, and melty vegan cheese for a deliciously satisfying bite.
Gochujang
A key taste in this burger, gochujang is a Korean fermented chilli paste made from glutinous rice, soybeans, and red chilli powder. It has a deep, savoury heat with a slight sweetness, adding complexity and umami to the burger. Here, it transforms simple vegan mayonnaise into a bold and spicy sauce, perfectly complementing the richness of the other ingredients. Using gochujang ensures every bite has a balance of heat, tang, and depth, making this burger anything but ordinary.
Vegan cheese
A good vegan cheese adds creaminess and a slight tang to the burger, helping to balance the spice from the gochujang. Opt for a meltable variety to create that satisfying gooey texture when it meets the warmth of the burger patty. A cheddar-style or smoked vegan cheese works particularly well, adding an extra layer of flavour to the overall bite. If you want to take it a step further, briefly melting the cheese on the burger while it cooks enhances the indulgence factor.
Gherkins and pickled red onion
Gherkins provide a sharp, tangy crunch that cuts through the richness of the burger, adding freshness and balance. Their vinegariness works well with the umami depth of the gochujang mayo, preventing the flavours from becoming too heavy. The pickled red onion, whether homemade or shop-bought, brings a slight sweetness along with acidity, brightening up each bite. These two elements ensure the burger stays well-rounded, preventing it from feeling overly rich or spicy.
Ingredients
To serve two.
- 2 burger rolls
- 2 slices vegan cheese
- 2 tbsp gochujang mayonnaise (see below)
- 2 vegan burgers of your choice
- 50g lettuce, finely shredded
- 8 gherkin slices
- ¼ small onion, thinly sliced
- 2 tbsp pickled sweet red onion
For the gochujang mayonnaise
- 3 tbsp vegan mayonnaise
- 1 tsp gochujang
How to make the best vegan gochujang burger
Step 1: prepare the buns
Preheat your oven to 180°C. Place the burger rolls on a baking tray and warm them through for 3–5 minutes until soft and slightly toasted.
Step 2: make the gochujang mayonnaise
In a small bowl, mix 3 tbsp of vegan mayonnaise with 1 tsp of gochujang until smooth. Taste and adjust the spice level if needed.
Step 3: assemble the burger
- Slice the warmed buns in half. Spread a generous layer of gochujang mayonnaise on both sides.
- On the top half, place a slice of vegan cheese.
- Cook your vegan burger according to the package instructions, then place it on top of the cheese.
- On the bottom half, layer the shredded lettuce over the gochujang mayo.
- Add four gherkin slices, followed by the raw onion and pickled red onion.
- Gently press the top and bottom halves together.
Step 4: serve
Enjoy your spicy, tangy, and creamy vegan gochujang burger straight away, with a side of chips or a crisp salad.
Variations and alternatives
Different burger patties
- Tofu steak – Marinate firm tofu in soy sauce, sesame oil, and a little gochujang for extra flavour, then grill or pan-fry until crispy.
- Portobello mushroom – A large, juicy portobello mushroom makes a great meat-free alternative. Grill it with a little soy sauce and garlic for extra umami.
- Homemade bean burger – A mix of black beans, oats, and spices can be shaped into a patty and pan-fried for a wholesome, protein-packed option.
Cheese alternatives
- Nutritional yeast – If you don’t have vegan cheese, a sprinkle of nutritional yeast on the burger adds a similar cheesy, umami flavour.
- Cashew cheese – A homemade cashew cheese sauce can be drizzled over the patty for an extra creamy texture.
Sauce variations
- Sriracha mayo – Swap gochujang for sriracha if you prefer a slightly different chilli kick.
- Miso mayo – Adding a teaspoon of white miso to the mayonnaise creates an extra layer of savoury depth.
- Tahini dressing – For a nutty twist, mix tahini with lemon juice and a touch of maple syrup.
Fresh toppings
- Avocado – Adds a creamy, cooling element to balance the spice.
- Kimchi – A Korean classic, kimchi adds extra tang, crunch, and spice to the burger.
- Crispy onions – For an extra crunch, top with fried crispy onions instead of raw ones.
These simple swaps allow you to customise your burger while keeping it 100% plant-based.
Nutritional information for vegan gochujang burger
(per serving, with the recipe making two burgers)
| Nutrient | Amount per serving |
|---|---|
| Energy | ~450 kcal |
| Protein | ~18g |
| Carbohydrates | ~50g |
| of which sugars | ~6g |
| Fat | ~18g |
| of which saturates | ~3.5g |
| Fibre | ~6g |
| Salt | ~2g |
Breakdown
- Protein: Comes primarily from the vegan burger patty and gochujang mayonnaise. A high-protein burger (e.g., soy-based) will increase this.
- Carbohydrates: Mostly from the burger bun, with some from onions and gherkins.
- Fibre: The lettuce, onions, and pickles add fibre, but this can be boosted with a wholemeal bun.
- Fat: The vegan cheese and mayo contribute most of the fat, but using a reduced-fat mayonnaise can lower this.
- Salt: Gochujang, gherkins, and vegan cheese contribute to the salt content. For a lower-sodium option, use reduced-salt gherkins and a milder vegan cheese.
Our recipe card for vegan gochujang burger
Vegan gochujang burger – Max burger copycat
Ingredients
Equipment
Method
- Preheat your oven to 180°C.
- Place the burger rolls on a baking tray and warm them through for 3–5 minutes until soft and slightly toasted.
- In a small bowl, mix 3 tbsp of vegan mayonnaise with 1 tsp of gochujang until smooth. Taste and adjust the spice level if needed.
- Slice the warmed buns in half. Spread a generous layer of gochujang mayonnaise on both sides.
- On the top half, place a slice of vegan cheese.
- Cook your vegan burger according to the package instructions, then place it on top of the cheese.
- On the bottom half, layer the shredded lettuce over the gochujang mayo.
- Add four gherkin slices, followed by the raw onion and pickled red onion.
- Gently press the top and bottom halves together.
Tried our recipe? Leave a comment below or mention 
