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Portobello jackfruit burgers

Portobello jackfruit burgers with chips and tomato salsa on the side

Portobello jackfruit burgers

Name: Portobello jackfruit burgers
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 900g potatoes cut into slim chips; 3 tbsp rapeseed oil plus a drop; 8 large flat portobello mushrooms (600g) stalks removed; smoked paprika for sprinkling; 410g can jackfruit in water drained; 2 tsp tamari; 400g chickpeas well drained; 1 tbsp tomato purée; 2 garlic cloves chopped; 2 tbsp wholemeal spelt flour; 4 vine tomatoes finely chopped; 2 tsp tomato purée; 1 tsp balsamic vinegar; 2 tbsp finely chopped red onion; 1-2 tbsp chopped basil or coriander

Sara Buenfeld

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Serves 4

Easy

Prep: 30 mins

Cook: 40 mins

A star rating of 4 out of 5.4 ratingsRate

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Use mushrooms as a bun substitute to make these healthy plant-based burgers. For the filling, choose jackfruit canned in water rather than brine to avoid added salt

Healthy

High-fibre

Low calorie

Low fat

Vegan

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Ingredients

Nutrition

Units:

MetricUS

900g potatoes

cut into slim chips
3 tbsp rapeseed oil

plus a drop
8 large flat portobello mushrooms (600g)

stalks removed
smoked paprika

for sprinkling

For the burgers

410g can jackfruit in water

drained
2 tsp tamari
400g chickpeas

well drained
1 tbsp tomato purée
2 garlic cloves

chopped
2 tbsp wholemeal spelt flour

For the tomato relish

4 vine tomatoes

finely chopped
2 tsp tomato purée
1 tsp balsamic vinegar
2 tbsp finely chopped red onion
1-2 tbsp chopped basil or coriander

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Nutrition: per serving

kcal416

low
fat12g

low
saturates1g
carbs67g
sugars23g
fibre12g

high
protein15g
salt0.41g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Toss the chips in 2½ tbsp of the oil and spread out on a large non-stick baking sheet lined with baking parchment. Rub the outside of the mushrooms with a drop of oil, then arrange them on another baking sheet, rounded-side up, and put the chips and mushrooms in the oven for 20 mins. Turn the mushrooms and chips over after 10 mins.
step 2

Meanwhile, squeeze as much juice as you can out of the jackfruit. The best way is to wrap it in kitchen paper, then squeeze with your hands. Trim off the feathery bits of jackfruit that look a bit like shredded meat, weigh out 75g and stir in the tamari sauce. Tip the remaining jackfruit into a bowl. Add the chickpeas, tomato purée and garlic and blitz together until smooth using a hand blender or use a food processor. Stir in the remaining jackfruit and shape into four burgers about the size of the mushrooms. Coat in the flour.
step 3

Check the chips and mushrooms and cook for 5-10 mins longer if needed. Meanwhile, heat the remaining oil and fry two of the burgers for a few minutes each side until brown and heated through. To make the relish, put the chopped tomatoes in a bowl with the tomato purée, vinegar, onion and basil or coriander.
step 4

To serve, sandwich two of the burgers between the mushrooms. If the mushrooms are very juicy, blot with a little kitchen paper first. Serve with half the chips, sprinkled with the paprika, and serve half the relish on the side. The remaining mushrooms, burgers and chips will keep for two days in the fridge. To serve again, warm the remaining mushrooms and burgers in a low oven, and heat the chips, uncovered, until piping hot.

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A star rating of 4 out of 5.4 ratings

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