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Vegan Cheeseburger Onion Rings

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[fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"][fusion_youtube id="3veotV1ydL4" width="1200" height="700" autoplay="no" api_params="" class=""] [recipe][wpurp-searchable-recipe]Vegan Cheeseburger Onion Rings - These little burgers were born after seeing a non vegan version on the internet. These are the perfect size for a snack or appetizer, and can be served on a bun like a slider, or even eaten by hand. A combination of a burger and an onion ring, stuffed with your favorite vegan cheese, these are certainly an indulgent treat! Note: if you have access to a sticky vegan premade "ground beef" such as Lightlife's Smart Beef, you can use that in place of the burger mix here if you are short on time. - Burger: Textured Vegetable Protein (TVP, dried soy mince), vegetable or vegan beef broth, steak seasoning, paprika, kidney beans (drained), cornmeal, garbanzo flour (besan), Onion Ring Crust: onions (small, or 1 large onion (you need 12 approximately 2" diameter rings or 4, approximately 4" diameter rings)), sea salt (pepper to taste (divided)), rice flour, egg replacer (or 2 flax eggs), egg replacer (mixed w/ 4of water OR 2ground flaxseed mixed with 6 tbsp. hot water), breadcrumbs (vegan, can use gluten free), garlic powder, lemon juice, plant milk (unsweetened), vegan cheese (of choice), Preheat oven to 500°F. If you choose to shallow fry your burgers, heat approximately 1 1/2 inch of oil to 375°F in a frying pan.; Rehydrate TVP/soy mince by adding vegetable broth and microwaving for 5 minutes. Allow to cool a bit while you skip ahead and set up the onion ring crust breading station. ; Cut your onions into approximately 1/4"-1/3" rings. Rinse in cool water and set aside.; Mix together rice flour, salt, and pepper in a small bowl. ; In another bowl, make your egg replacer/flax egg.; In another bowl, make your "buttermilk" by pouring plant milk into bowl with lemon juice.; Finally, in your last bowl, mix your breadcrumbs and 1/2 tsp. garlic powder, 1/2 tsp. salt, pepper to taste.; Lay your onion rings out on a flat surface and fill halfway with burger mix. Push a small piece of vegan cheese into the center of each burger. Cover over cheese with remaining burger mix. At this time, if you don't feel your rings are firm enough, you can refrigerate for 15 minutes or so.; Gently pick up each burger and dip in "buttermilk," then coat with flour. Next, dip into "egg" and coat entirely with breadcrumbs. Place burgers on an oiled cookie sheet, or a cookie sheet lined with parchment paper or a silicone mat. Cook in preheated oven for 10-15 minutes, flipping carefully once. ; Alternatively, you can shallow fry the burgers in hot coconut oil for about 5 minutes per side.; Allow to sit for 1-2 minutes, as center will be very hot. Serve with mini buns or enjoy by hand.; - [/wpurp-searchable-recipe][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]


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