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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin of jackfruit drained
  • 1 grilled or roasted onion or 2 shallots
  • 1 clove of garlic minced
  • 1 handful of basil or parsley chopped
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 Tbsp ground flaxseed mixed with 5 Tbsps of warm water
  • 1 Tbsp of sun-dried tomato purée or tomato purée
  • 1 cup chickpea flour
  • For the spinach:
  • 250 g spinach
  • 2 cloves of garlic minced
  • ¼ tsp of cayenne pepper or 1 tsp smoked paprika
  • Salt and pepper
  • Dash of balsamic vinegar
  • To assemble: buns lettuce, gherkins, tomatoes, chilli sauce/ketchup etc

Method
 

  1. 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).
  2. 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.
  3. When you're ready to cook, stir in enough chickpea flour to create a sticky, malleable mixture- you might need less than one cup.
  4. Form patties between your palms, then fry them in hot oil until golden on both sides.
  5. Meanwhile, toast the buns and prepare your condiments, fillings and toppings.
  6. Reheat the leftover spinach, if needed.
  7. Serve the patties in the toasted buns with your chosen filling & condiments, topped with the remaining spinach.