Kelp Burger w/ Onion Ring & Tahini Ketchup

Savory kelp burgers layered with vegan cheese, stacked with oven-crisp onion rings, and finished with a creamy tahini harissa ketchup. Rich, crunchy, spicy, and 100% plant-based.

Why You'll Love Kelp Burger w/ Onion Ring & Tahini Ketchup❤️

The kelp brings savory umami and clean protein. Oven-baked onion rings add crunch without frying. The ketchup balances sweet, heat, and richness-all in one bite. It's comfort food, upgraded.

Tips and Tricks

• Toast buns in the skillet for extra flavor.
• Reheat onion rings at 375°F for 10 minutes to re-crisp.
• Adjust harissa for your preferred heat level.

Variations

• Use gluten-free panko for a fully GF build.
• Add shredded lettuce or tomato for texture contrast.
• Swap mango amba for apricot preserves for a sweeter twist.

Substitutions

• No kelp burger → use any plant-based burger patty.
• No Violife → use any vegan cheese that melts well.
• No almond milk → sub oat, soy, or cashew milk.

Best served with

• Sweet potato fries
• Charred broccolini
• Sparkling water with lime or iced hibiscus tea

How to Store Leftovers

• Store onion rings and patties separately in airtight containers.
• Refrigerate up to 2 days.
• Reheat onion rings in oven or toaster oven for best texture.

Common Questions

Kelp Burger w/ Onion Ring & Tahini Ketchup

No ratings yet

Savory kelp burgers layered with vegan cheese, stacked with oven-crisp onion rings, and finished with a creamy tahini harissa ketchup. Rich, crunchy, spicy, and 100% plant-based.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 40 minutes mins

Course: Dinner, Sandwiches

Cuisine: Contemporary, Plant-Based

Calories: 884

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 onion sliced into ½" rings
• ¼ cup gluten-free all-purpose flour
• ⅓ cup almond or cashew milk
• ¼ teaspoon paprika
• ¼ teaspoon cayenne
• Salt to taste
• ½ cup panko bread crumbs
• ¼ teaspoon paprika
• ¼ teaspoon cayenne
• Salt to taste
• 1 cup ketchup
• 1 ½ tablespoon tahini
• 1 ½ tablespoon mango amba
• 1 teaspoon harissa paste
• 2 kelp burgers
• 2 slices Violife vegan cheese
• 2 burger buns

Equipment

• Baking sheet with liner
• Spatula
• Medium skillet
• Mixing Bowls

Method

 

Make the Onion Rings

1. Preheat oven to 450°F.
2. In a bowl, whisk together wet mix ingredients.
3. In a separate bowl, combine dry mix ingredients.
4. Dip each onion ring in wet mix, then coat in dry mix.
5. Place on lined baking sheet.
6. Bake for 30-35 minutes until golden and crisp.
7. Make the Tahini Harissa Ketchup
8. In a small bowl or jar, combine ketchup, tahini, mango amba, and harissa.
9. Stir until smooth and well-blended.
10. Cook the Kelp Burgers
11. Heat a skillet over medium-high heat.
12. Sear kelp burgers on both sides until browned.
13. Add vegan cheese, cover briefly to melt.
14. Assemble the Burgers
15. Toast buns, if desired.
16. Place burgers on bottom buns.
17. Top with onion rings.
18. Spoon on tahini harissa ketchup.
19. Close with top buns and serve.

Nutrition

Calories: 884kcalCarbohydrates: 168gProtein: 23gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gSodium: 2835mgPotassium: 1145mgFiber: 10gSugar: 65gVitamin A: 2158IUVitamin C: 21mgCalcium: 296mgIron: 8mg

Tried this recipe?

Let us know how it was!