Tag Archives: burger

Recipe: Veggie ‘pulled pork’

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Don’t worry – we haven’t gone over to the dark side and started eating meat again! This jackfruit burger recipe comes courtesy of Sharon’s friend Lou Licourinos, who is an inventive veggie cook (and an awesome artist as well!)

Prep time
10 mins

Cook time
45 mins

Ingredients (serves two)
1 20 oz can of young jackfruit (in brine NOT syrup)
1 tsp. olive oil
½ onion, chopped
2 cloves garlic, minced
1 tsp. ground cumin
¼ tsp. cayenne pepper
1 tsp. chili powder
1½ tsp smoked paprika
250mls veggie stock
2 tablespoons vegan BBQ sauce
Buns or corn tortillas
Veggie coleslaw

Pulled pork jackfruit image

Instructions

Preheat the oven to 400 degrees or gas mark 6. Drain and rinse the jackfruit, remove the hard core from the outside rims and cut each piece in half. Remove seeds and pat it as dry as possible. The seeds tend to pop out like peas and are about the same size as a pea.

Saute the onion in olive oil over medium heat for about five minutes until translucent, then add the garlic and saute a minute or so longer.

Dry fry some smoked paprika for a few minutes in a separate pan until you can smell it roasting.

Add the jackfruit and spices including the smoked paprika and stir until the jackfruit is evenly covered.

Add the vegetable stock cover, and simmer for about 15 minutes or until all liquid is absorbed.

Use a fork and spoon to mash and divide the jackfruit until it looks similar in
appearance to pulled pork.

Spread the jackfruit out on a baking sheet and cook for 20 minutes.

Remove from oven and cover with bbq sauce.

Return the jackfruit to the oven and cook for another 10-15 minutes or until the jackfruit is lightly browned.

Serve in a bun or taco with avocado, coleslaw or soured cream.

Recipe Tryout: The Guardian’s ‘Perfect’ Bean Burger

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The Guardian has a regular food feature – “How to cook the perfect…” where Felicity Cloake tries out several versions to find the perfect way to cook a particular recipe. Recently, it was the turn of the perfect bean burger.

It sounded good so I thought I’d give it a try.

Felicity’s ingredients are as follows:
200g potato, peeled and diced
50g podded broad beans
400g cooked black beans
1tsp cumin seeds
1tsp coriander seeds
Vegetable oil, to fry
1 onion, finely diced
½ red pepper, finely diced
2 garlic cloves, finely chopped
½ jalapeno or other mild chilli, finely chopped
1 chipotle chilli in adobo, finely chopped, or 2tsp smoked paprika
Juice of ½ lime
Small bunch of fresh coriander, roughly chopped
2tbsp cornmeal, to coat

The instructions are (in short)
Boil the potato and mash it.
Simmer the broad beans, remove their skins and mash them lightly.
Add the black beans, toasted cumin & coriander seeds and mash it all together.
Fry the onion, pepper and garlic, add to the mix when cool.
Stir in the other ingredients.
Form into patties and leave to firm up in the fridge.

I didn’t have any jalapeño or chipotle chilli, so I stuck to the paprika. I didn’t have any cornmeal, either, so that got left out.

My burger looked like this:

 photo DSCN0903_zps1ba87cdd.jpg

My initial impression was that there was far too much paprika. 2 tsp is too much for that amount of mix. I would start with 1/2 tsp and add more from there. This is especially true for Sainsbury’s Smoked Paprika which is also very hot. I didn’t put any chilli in and it was nearly too hot for a friend of mine to finish. Be careful and taste as you go along.

I hoped that I’d found a bean burger recipe that would stick together, but these didn’t. We did them on tin-foil on a barbecue and didn’t dare turn them.

They were certainly flavourful, but really all you could taste was the paprika. I’ll do them again, but this time with much more caution on the spices.