Ultimate Sun-Dried Tomato Chickpea Burgers with Crispy Beer-Battered Onion Rings (Vegan & Vegetarian Friendly)

Following up on my last post where I shared my recipe for fluffy tangzhong burger buns, I’m thrilled to present the perfect accompaniment: these incredible Sun-Dried Tomato Chickpea Burgers, served alongside the most addictive, homemade Beer-Battered Onion Rings. This combination creates a truly satisfying, flavor-packed meal that caters to both vegetarians and vegans, proving that plant-based dining can be utterly delicious and far from dull.

Crafting homemade veggie burgers and onion rings might seem like a project, but I promise you, the results are unequivocally worth the effort. These burgers are remarkably easy to prepare, bursting with Mediterranean-inspired flavors, and offer a hearty, wholesome alternative to traditional meat patties. And as for the onion rings? Forget anything you’ve ever bought from a shop; these crispy, golden rings with their perfectly seasoned, light beer batter will spoil you for all others. They are simply an unmissable side dish that elevates the entire meal from good to outstanding.

Crafting the Perfect Sun-Dried Tomato Chickpea Burger Patties

The foundation of these delectable burgers is a wholesome blend of mashed chickpeas and finely ground almonds. This combination provides a fantastic texture and a good source of plant-based protein, making each patty robust and filling. The real magic, however, comes from the vibrant flavor profile: generously infused with tangy sun-dried tomatoes and an abundance of fresh, fragrant basil, these burgers offer a bright, savory taste that’s both comforting and exciting. A touch of finely chopped red onion and crushed garlic further deepens the complexity, ensuring every bite is a delightful experience.

Unlike some of my other vegetarian black bean burgers, this recipe is designed to be fully vegan, which means no egg is used as a binder. While eggs can often aid in holding veggie burgers together, I found that with careful preparation, these chickpea patties maintain their shape beautifully without it. They might be slightly more crumbly than egg-bound versions, but they hold up exceptionally well during cooking and won’t fall apart in the pan – a common frustration with many plant-based burger recipes. If you’re not strictly vegan and prefer a firmer patty, you certainly have the option to add one egg to the mixture, which will act as an excellent binder without significantly altering the flavor.

What’s more, the burger patties themselves are naturally vegan, dairy-free, and egg-free. For those with gluten sensitivities, these patties are also gluten-free thanks to the use of ground almonds and chickpeas instead of breadcrumbs. However, it’s important to remember that how you serve them can impact their dietary suitability. I personally love serving them in my homemade tangzhong buns (which contain dairy, gluten, and egg) and often top them with slices of grilled halloumi cheese – a truly irresistible combination if you’re not avoiding dairy! For a fully vegan and gluten-free meal, be sure to opt for suitable buns and toppings, such as a crisp lettuce wrap or gluten-free bun, and vegan cheese alternatives.

The Art of Crispy Beer-Battered Onion Rings

While the chickpea burgers are undeniably the star, these Beer-Battered Onion Rings are the perfect supporting act. Yes, they require a little more attention and effort, but I promise you, every bit of it is rewarded with a mouthful of perfectly crunchy, flavorful onion goodness. The secret to their incredible texture and taste begins with a buttermilk soak, a step I highly recommend not skipping, even if you’re short on time. Soaking the onion rings in buttermilk not only helps to soften the raw onion, reducing its pungent bite, but also imparts a subtle tang and moisture, preparing them for the ultimate crispiness. This preliminary step truly makes a noticeable difference in the final product.

After their refreshing buttermilk bath, the onion rings are given a double coating. First, they are lightly dusted in seasoned flour, creating a base layer for the batter to adhere to. Then, each ring is dipped into a luscious, Cajun-spiced beer batter. The beer in the batter creates a wonderfully light and airy texture when fried, while the Cajun seasoning adds a delightful warmth and gentle kick, elevating the flavor beyond simple salt and pepper. Deep-frying them until golden brown and perfectly crisp results in an irresistible side dish that will have everyone reaching for more.

These onion rings are, of course, best enjoyed straight from the fryer when they are at their peak crispness. However, if you happen to have any leftovers – a rare occurrence in my house – they also freeze exceptionally well once completely cooled. To reheat, simply spread them on a baking sheet and pop them into a hot oven (around 200°C/400°F) for about 10-15 minutes, or until they are perfectly re-crisped. This makes them a fantastic make-ahead option for entertaining or for a quick weeknight treat.

Tips for Success and Serving Suggestions

To ensure your chickpea burgers turn out perfectly, remember to chill the mixture for at least 30 minutes before shaping. This firming-up period makes the patties much easier to handle and less likely to crumble. When cooking, use a medium-low heat to allow the burgers to cook through and brown nicely without burning the exterior. For the onion rings, maintaining a consistent oil temperature of 180°C/350°F is crucial for achieving that ideal golden-brown crispness without them becoming greasy. Fry them in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy rings.

When it comes to serving, let your creativity shine! As mentioned, grilled halloumi is a fantastic topping if dairy is an option. Beyond that, a generous smear of creamy guacamole, a dollop of zesty salsa, and crisp lettuce leaves are essential for building a truly epic burger. Don’t forget your chosen burger buns – whether they’re the tangzhong buns I shared previously, a hearty whole-wheat option, or a gluten-free bun to keep the meal entirely GF. Other excellent additions include sliced pickles for a tangy crunch, fresh tomato slices, or a drizzle of your favorite vegan aioli. These Sun-Dried Tomato Chickpea Burgers and Beer-Battered Onion Rings are more than just a meal; they’re an experience waiting to be savored.