Okonomiyaki Veggie Burgers

Name: Okonomiyaki Veggie Burgers
Prep time: 20 min
Cook time: 26 min
Total time: 46 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 tbsp (14 g) ground flaxseed; 3 tbsp (45 ml) water, cold; 5 cups (350 g) green cabbage, cored and very finely shredded into ⅛-inch (3 mm) ribbons, loosely packed; 1 medium (about 3.5 oz) (100 g) carrot, peeled and coarsely grated; 4 whole (60 g) scallions, white and green parts thinly sliced; 2 tbsp (25 g) pickled red ginger (beni shoga), drained and finely chopped (optional); ¾ cup (90 g) all-purpose flour; 2 tbsp (16 g) cornstarch; ½ tsp (2 g) baking powder; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) ground white pepper; 6 tbsp (90 ml) water, cold; 1 tbsp (15 ml) soy sauce; 3 tbsp (45 ml) neutral oil (such as canola or avocado), divided, 1½ tbsp per batch; 4 whole (240 g) vegan burger buns, split; 4 tbsp (60 ml) okonomi sauce; 4 tbsp (60 g) vegan mayonnaise; 2 whole (30 g) scallions, green parts thinly sliced on a diagonal; 1 tsp (1 g) aonori (dried green seaweed flakes) (optional)

From the MyKitchenBank Kitchen

Crispy-edged, tender-centered cabbage and scallion patties inspired by Japanese okonomiyaki, pan-fried until golden and stacked in toasted buns with sweet-savory okonomi sauce, creamy vegan mayo and a sprinkle of aonori. Fully plant-based and ready in under an hour.

Prep: 20 min
Cook: 26 min
Wait: 10 min
Total: 56 min
Makes: 4 burgers (4-inch patties)

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Ingredients

4 servings

For the patties
2 tbsp (14 g) ground flaxseed
3 tbsp (45 ml) water, cold
5 cups (350 g) green cabbage, cored and very finely shredded into ⅛-inch (3 mm) ribbons, loosely packed
1 medium (about 3.5 oz) (100 g) carrot, peeled and coarsely grated
4 whole (60 g) scallions, white and green parts thinly sliced
2 tbsp (25 g) pickled red ginger (beni shoga), drained and finely chopped (optional)
¾ cup (90 g) all-purpose flour
2 tbsp (16 g) cornstarch
½ tsp (2 g) baking powder
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) ground white pepper
6 tbsp (90 ml) water, cold
1 tbsp (15 ml) soy sauce
3 tbsp (45 ml) neutral oil (such as canola or avocado), divided, 1½ tbsp per batch
To serve
4 whole (240 g) vegan burger buns, split
4 tbsp (60 ml) okonomi sauce
4 tbsp (60 g) vegan mayonnaise
2 whole (30 g) scallions, green parts thinly sliced on a diagonal
1 tsp (1 g) aonori (dried green seaweed flakes) (optional)

Equipment (8)

12-inch (30 cm) nonstick or well-seasoned cast-iron skillet
Large mixing bowl (4-quart / 4 L)
Small bowl for the flax gel
Box grater
Sharp knife and cutting board
Wide, thin spatula
Wire rack and rimmed baking sheet
Measuring cups, spoons and a kitchen scale

Steps

Before you start

Preheat the oven to 200°F (95°C) and set a wire rack on a baking sheet inside it. This keeps the first batch of patties warm and crisp while you fry the second.
Shred the cabbage as finely as you can (thin ribbons, about ⅛ inch / 3 mm). Coarse chunks make patties that crumble.
Check labels: most okonomi sauce is vegan, but some brands contain fish extracts. Aonori (green seaweed flakes) is vegan; do not use bonito flakes.
Plan for about 56 minutes total, including a 10-minute rest for the batter.

1
Make flax gel
- In a small bowl, stir the ground flaxseed with 3 tbsp (45 ml) cold water.
- Set it aside while you prep the vegetables; it will thicken into a slightly slimy gel that acts as the egg-like binder.
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Ready when: The mixture is thick and gloopy, like raw egg white, after about 5 minutes.
Tip: Use freshly ground flaxseed if possible; whole seeds will not gel.
2
Prep the vegetables
- Finely shred the cabbage into thin ⅛-inch (3 mm) ribbons and place it in a large mixing bowl.
- Add the coarsely grated carrot, the 4 sliced scallions and the chopped pickled ginger, if using.
- Toss with your hands to combine and break up any clumps.
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Ready when: The cabbage is in fine, fluffy ribbons with no thick chunks.
Tip: Fine shreds are the key to patties that hold together without a burger-style binder.
3
Mix the sauces
- Put the okonomi sauce in one small bowl or squeeze bottle and the vegan mayonnaise in another.
- If your mayo is thick, stir in 1 tsp of water so it can be drizzled.
- Set both aside for serving.
4
Mix the batter
- In a medium bowl, whisk the flour, cornstarch, baking powder, salt and white pepper.
- Add the flax gel, 6 tbsp (90 ml) cold water and the soy sauce, and whisk until smooth.
- Pour the batter over the vegetables and fold with a spatula for about 1 minute until every shred is coated.
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Ready when: No dry flour remains and the mixture looks like a sticky, lightly coated slaw, not a pourable batter.
Tip: Do not add extra liquid yet. The salt will draw water out of the cabbage during the rest.
5
Rest the mixture
- Let the bowl sit at room temperature for 10 minutes so the flour hydrates and the cabbage releases some moisture.
- Give it a final stir before cooking.
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Ready when: The mixture looks wetter and clings together when pressed in your hand. If it seems dry and crumbly, stir in 1 tbsp water.
6
Fry first batchOven 200°F / 95°C
- Heat 1½ tbsp (22 ml) oil in the 12-inch skillet over medium heat for 2 minutes until shimmering.
- Scoop a heaping cup (about 190 g) of mixture for each of 2 patties and press into the pan, shaping each into a 4-inch (10 cm) round about ¾ inch (2 cm) thick, spacing them apart.
- Cook undisturbed for 5 to 6 minutes until the underside is deep golden brown, then flip carefully with a wide spatula and cook another 5 to 6 minutes, pressing gently once, until the second side is browned and the center feels firm.
- Transfer to the rack on the baking sheet and keep warm in the 200°F (95°C) oven.
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Ready when: Both sides are deep golden brown with crisp edges, and the patty feels firm when pressed with the spatula.
Tip: Resist flipping early. If the patty sags or breaks, the crust has not set yet; give it another minute.
7
Fry second batchOven 200°F / 95°C
- Wipe out any loose bits from the skillet, add the remaining 1½ tbsp (22 ml) oil and heat over medium for 1 minute.
- Stir the remaining mixture, shape and fry 2 more patties exactly as before, 5 to 6 minutes per side.
- Move them to the rack in the oven.
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Ready when: Deep golden brown on both sides and firm in the center.
Tip: Lower the heat to medium-low if the patties darken faster than 5 minutes per side.
8
Toast the buns
- Turn off the oven.
- Wipe the skillet lightly, then place the buns cut-side down over medium heat for 1 to 2 minutes, working in two batches if needed.
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Ready when: Cut sides are light golden and slightly crisp.
Tip: Toast just before assembling so the buns stay crisp against the saucy patties.
9
Assemble and serve
- Spread vegan mayo on the bottom buns, then top each with a warm patty.
- Drizzle generously with okonomi sauce and more vegan mayo in a zigzag pattern.
- Finish with the sliced scallion tops and a pinch of aonori, if using, then add the top bun.
- Serve right away.
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Tip: Eat promptly; the patties are best while the edges are still crisp.

Good to know

Tips

Shred the cabbage as thinly as possible; thin ribbons mesh together and keep the patties from falling apart.
Press each patty into the hot pan and avoid moving it for the first 5 minutes so a crust forms before flipping.
Keep the heat at medium: too high and the outside scorches before the cabbage inside is tender.
For a lighter option, skip the buns and serve the patties over rice or salad with the same toppings.

Make ahead

The vegetables can be shredded and grated up to 1 day ahead and refrigerated in an airtight container. Mix the batter into them only right before the 10-minute rest, since salt will draw out water. Fully cooked patties can be made up to 2 days ahead and reheated.

Storage & reheating

Room temperature: cooked patties up to 2 hours. Fridge: store patties (without buns or sauces) in an airtight container up to 3 days. Freezer: freeze patties on a tray, then bag them, for up to 2 months. Reheat from the fridge or freezer on a rack in a 375°F (190°C) oven for 10 to 15 minutes (15 to 20 minutes from frozen) until hot and crisp, then assemble.

Substitutions

okonomi sauce → 2 tbsp ketchup + 1 tbsp vegan Worcestershire sauce + 2 tsp soy sauce + 1 tsp sugar. Whisk together for about 4 tbsp (60 ml) of a close homemade version.
all-purpose flour → 1:1 gluten-free all-purpose flour blend. Use the same weight (90 g) and check that the soy sauce and buns are gluten-free too, or use tamari and serve in lettuce wraps.
ground flaxseed → ¼ cup (60 g) silken tofu, blended smooth. Replace both the flax and the flax water, and reduce the batter water to 3 tbsp (45 ml).
vegan mayonnaise → Japanese Kewpie-style or regular mayonnaise. Not vegan, but gives the classic okonomiyaki flavor.