Jackfruit and spinach burger
This vegan Jackfruit and spinach burger is not only yummy but very filling too. You can serve it in buns of your choice ( which can be gluten-free too) or with French fries, baked sweet potatoes or a green salad. You can make the mixture well ahead, even the day before, then the cooking part only takes a few minutes.
Ingredients
Method
- First cook the spinach: Heat a spoonful of oil in a pan, add the garlic and stir for a few seconds, then add the paprika or cayenne. Give it a stir then add the spinach, drizzle with some balsamic vinegar, combine, then put a lid on. Gently steam over low heat for about 3-5 minutes, then season with salt & pepper. Set aside (keeping it warm).
- Put the jackfruit into a food processor. Add the roasted onion, herbs & spices and whiz for a few seconds. Add half of the spinach (without any cooking jus) and whiz again. Transfer the mixture into a mixing bowl. Add the tomato purée and flax-egg. Season with salt and pepper, then combine. Rest for 10 minutes.
- When you’re ready to cook, stir in enough chickpea flour to create a sticky, malleable mixture- you might need less than one cup.
- Form patties between your palms, then fry them in hot oil until golden on both sides.
- Meanwhile, toast the buns and prepare your condiments, fillings and toppings.
- Reheat the leftover spinach, if needed.
- Serve the patties in the toasted buns with your chosen filling & condiments, topped with the remaining spinach.