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A close-up of a large burger with a shiny brioche bun, two crispy, charred veggie patties, melted yellow cheese, and a breaded, fried patty in the middle, all stacked on a dark plate.

Kelp Burger w/ Onion Ring & Tahini Ketchup

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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.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 2
Course: Dinner, Sandwiches
Cuisine: Contemporary, Plant-Based
Calories: 884
Ingredients Equipment Method Nutrition Notes

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.
Make the Tahini Harissa Ketchup
  1. In a small bowl or jar, combine ketchup, tahini, mango amba, and harissa.
  2. Stir until smooth and well-blended.
Cook the Kelp Burgers
  1. Heat a skillet over medium-high heat.
  2. Sear kelp burgers on both sides until browned.
  3. Add vegan cheese, cover briefly to melt.
Assemble the Burgers
  1. Toast buns, if desired.
  2. Place burgers on bottom buns.
  3. Top with onion rings.
  4. Spoon on tahini harissa ketchup.
  5. 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

Notes

Storage: assembled burgers are best eaten fresh. Keep leftover onion rings and tahini ketchup separately in the fridge for up to 3 days; re-crisp the rings in a 400°F oven for 5 minutes before serving.

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