Portobello jackfruit burgers
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
- Serves: 4 persons
- 900g potatoes, cut into slim chips
- 3tbsp rapeseed oil, plus a drop
- 8large flat portobello mushrooms (600g), stalks removed
- smoked paprika, for sprinkling
- 410g can jackfruit in water, drained
- 2tsp tamari
- 400g chickpeas, well drained
- 1tbsp tomato purée
- 2garlic cloves, chopped
- 2tbsp wholemeal spelt flour
- 4vine tomatoes, finely chopped
- 2tsp tomato purée
- 1tsp balsamic vinegar
- 2tbsp finely chopped red onion
- 1-2 tbsp chopped basil or coriander
Step 1Heat 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 2Meanwhile, 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 3Check 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 4To 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.