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Double Vegan ‘Beef’ Burger with Spicy Onion Rings

Yields2 Servings
Double Vegan ‘Beef’ Burger with Spicy Onion Rings

Ingredients

Onion rings
2 brown onions
Wet mix
cup plain flour
¾ cup unsweetened soy milk
½ tsp smoked paprika
½ tsp cayenne pepper
½ tsp garlic powder
Pinch of turmeric, for colour (optional)
Salt & freshly cracked black pepper
Dry mix
1 cup panko bread crumbs
½ tsp chilli powder
Burger
250 g vegan mince
1 medium brown onion, peeled and sliced extra thin (preferably using a mandolin)
4 slices vegan cheese
2 burger buns
Burger sauce
1 dill pickle, sliced
Lettuce

Method

1

Cut the ends off the onions, peel and slice into 1cm thick rings. Separate the layers to create your rings. I prefer to keep 2 layers together for a thicker onion ring.

2

In one bowl, combine all the wet mix ingredients and whisk well. In another bowl, combine the dry mix ingredients.

3

Dip each ring into the wet mix, followed by the dry mix. Transfer into the air fryer basket (or alternatively, a baking tray if cooking in the oven), ensuring not to overlap them. Lightly spray with oil and air fry each batch for 10 min or until golden and crispy.

4

In the meantime, add vegan mince and onions into a bowl and mix well (volume-wise they should be in a 1:1 ratio). Divide into 4 even sized balls.

5

Heat griddle or cast-iron skillet over medium-high heat. Add a splash of oil (any with a high smoke point) then add in the balls. Press down and flatten with a spatula. Try to get the patties as thin as possible. Cook on one side for 1-2 mins until browned, flip, season with salt and pepper, top with cheese and cook with lid on for 2 mins until cheese has melted. In the meantime, toast buns separately until edges start to brown.

6

To assemble, spread the sauce to the bottom of both buns. Top with 2 patties each, followed by the tomatoes, pickles, lettuce and other half of the buns.

7

Serve with onion rings and enjoy immediately!

Recipe created by Cherie Tu for Australian Onions

Ingredients

Onion rings
 2 brown onions
Wet mix
  cup plain flour
 ¾ cup unsweetened soy milk
 ½ tsp smoked paprika
 ½ tsp cayenne pepper
 ½ tsp garlic powder
 Pinch of turmeric, for colour (optional)
 Salt & freshly cracked black pepper
Dry mix
 1 cup panko bread crumbs
 ½ tsp chilli powder
Burger
 250 g vegan mince
 1 medium brown onion, peeled and sliced extra thin (preferably using a mandolin)
 4 slices vegan cheese
 2 burger buns
 Burger sauce
 1 dill pickle, sliced
 Lettuce

Directions

1

Cut the ends off the onions, peel and slice into 1cm thick rings. Separate the layers to create your rings. I prefer to keep 2 layers together for a thicker onion ring.

2

In one bowl, combine all the wet mix ingredients and whisk well. In another bowl, combine the dry mix ingredients.

3

Dip each ring into the wet mix, followed by the dry mix. Transfer into the air fryer basket (or alternatively, a baking tray if cooking in the oven), ensuring not to overlap them. Lightly spray with oil and air fry each batch for 10 min or until golden and crispy.

4

In the meantime, add vegan mince and onions into a bowl and mix well (volume-wise they should be in a 1:1 ratio). Divide into 4 even sized balls.

5

Heat griddle or cast-iron skillet over medium-high heat. Add a splash of oil (any with a high smoke point) then add in the balls. Press down and flatten with a spatula. Try to get the patties as thin as possible. Cook on one side for 1-2 mins until browned, flip, season with salt and pepper, top with cheese and cook with lid on for 2 mins until cheese has melted. In the meantime, toast buns separately until edges start to brown.

6

To assemble, spread the sauce to the bottom of both buns. Top with 2 patties each, followed by the tomatoes, pickles, lettuce and other half of the buns.

7

Serve with onion rings and enjoy immediately!

Recipe created by Cherie Tu for Australian Onions
Double Vegan ‘Beef’ Burger with Spicy Onion Rings

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