Vegan jackfruit burger with chickpeas
Easy and inexpensive recipe for a tasty vegan jackfruit and canned chickpea burger
Servings: 4 burger
Const: low
Ingredients
For the jackfruit and chickpea patties
- 1 can canned jackfruit
- 1 can canned chickpeas
- 1 handful flat-leaf parsley
- 1 spring onion
- 1 tsp corn starch
- 1 tsp paprika powder
- 1 tsp garlic powder
- 1 Tbsp mustard
- 1 Tbsp tomato paste
- as needed salt & pepper
To compose the burgers
- 4 burger buns
- 4 slices vegan cheddar cheese
- as needed salad
- as needed vegan mayonnaise
- as needed barbecue sauce
Instructions
- Drain the canned jackfruit and canned chickpeas to remove the liquid inside the can. Rinse both under running water.
- Put all the ingredients for the patties in a blender. 1 tin jackfruit
- Blend for a few seconds. Leave some bits not finely chopped as it will give more texture to your burger.
- Form 4 round patties about 2 cm high with the help of your hands.
- Place them on a plate or a baking tray with baking paper so that they do not stick and place in the freezer for at least 30 minutes.
- After 30 minutes, heat some extra-virgin olive oil in a non-stick frying pan and cook the jackfruit patties on both sides for at least 4-5 minutes or until nicely toasted.
- Then take the slices of veg cheese and holding them at an angle with two fingers, soften them on both sides by placing them in direct contact with the non-stick pan for a few seconds. This way your cheese will melt better.
- Place a single slice of cheese on each jackfruit and chickpea burger patty, turn down the heat.
- Briefly heat the sesame buns in the non-stick pan.
- Compose your burger in this order starting with the base: barbecue sauce, jackfruit patty with veg cheese, mayonnaise, salad