Ingredients
Wet
- 2 cup Canola or vegetable oil for frying (for deep-frying onion rings)
- 1 cup Non-alcoholic beer or unsweetened plant milk (cold)
- 2 Tbsp Olive oil (for cooking patties and bacon)
- 2 Tbsp Tamari or soy sauce (for tempeh bacon marinade)
- 1 Tbsp Pure maple syrup (for tempeh bacon marinade)
- 0.5 tsp Liquid smoke (for smoky bacon flavor)
- 0.25 cup Vegan barbecue sauce (for assembling)
- 0.25 cup Vegan mayonnaise (for assembling)
Dry
- 1 cup All-purpose flour (for onion ring batter)
- 0.25 cup Cornstarch (for extra crispiness)
- 1.5 cup Panko breadcrumbs (for coating onion rings)
- 1.5 tsp Smoked paprika (divided between batter and bacon marinade)
- 1 tsp Garlic powder (divided)
- 0.5 tsp Onion powder (for batter)
- 1 tsp Sea salt (plus more to taste)
- 0.5 tsp Black pepper (freshly cracked)
Other
- 4 qty Plant-based burger patties (such as Beyond or Impossible patties)
- 4 slices Vegan cheddar cheese slices
- 8 oz Tempeh (sliced thinly into strips)
- 1 qty Large yellow onion (cut into 1/2-inch rings and separated)
- 4 qty Burger buns (toasted)
- 4 qty Romaine lettuce leaves
- 1 qty Tomato (sliced)
Method
- 1. Prepare the tempeh bacon by whisking tamari, maple syrup, liquid smoke, 0.5 teaspoon of smoked paprika, and 1 tablespoon of water in a shallow dish. Add the sliced tempeh and marinate for 15 minutes.
- 2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Fry the marinated tempeh strips for 3-4 minutes on each side until deeply browned and crisp around the edges. Transfer to a paper-towel-lined plate.
- 3. Heat the frying oil in a deep pot to 375°F (190°C). In a shallow bowl, whisk together the flour, cornstarch, 1 teaspoon of smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk in the cold non-alcoholic beer or plant milk until a smooth batter forms. Place panko breadcrumbs into a separate shallow bowl.
- 4. Dip each onion ring into the batter, let the excess drip off, then press into the panko breadcrumbs to coat thoroughly. Fry in batches for 2 to 3 minutes until golden brown and crunchy. Drain on paper towels and sprinkle lightly with salt.
- 5. In a cast-iron skillet or grill pan over medium-high heat, cook the burger patties according to package directions (about 4 minutes per side). During the last minute of cooking, top each patty with a slice of vegan cheddar cheese and cover the pan with a lid to melt.
- 6. Toast the burger buns. Spread vegan mayonnaise on the bottom buns and vegan barbecue sauce on the top buns.
- 7. Assemble each burger by placing lettuce and a tomato slice on the bottom bun, followed by the cheesy patty, strips of smoky tempeh bacon, and 2-3 crispy onion rings. Top with the bun and serve immediately.
Chef's notes
To ensure the vegan cheese melts smoothly, add a teaspoon of water to the pan and cover tightly with a lid to create steam. For gluten-free dining, swap the all-purpose flour, panko, buns, and tamari for certified gluten-free alternatives.