Print Options:

Double Vegan ‘Beef’ Burger with Spicy Onion Rings

Yields2 Servings

Double Vegan ‘Beef’ Burger with Spicy Onion Rings

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
 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

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.


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


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.


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.


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.


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.


Serve with onion rings and enjoy immediately!

Recipe created by Cherie Tu for Australian Onions
Nutrition Facts

Servings 0