Korean Jackfruit and White Bean Panko Burgers

Ingredients (makes 8)

  • 2 tins butter beans (~230g drained)

  • 1 diced red onion 

  • 1 tin jackfruit (~230g drained) 

  • 1 tbsp gochujang paste 

  • 1 tbsp tomato puree

  • 2 tbsp light soy sauce 

  • 4 diced spring onions 

  • 1 handful chopped coriander

  • 3 heaped tbsp plain flour 

  • 1 cup panko breadcrumbs 

To go in the burger suggestions 

  • Sliced avocado 

  • Crispy lettuce 

  • Sliced beef tomato 

  • Vegan Sriracha mayo 

Method

  1. Roughly dice up the butterbeans and place in a large bowl. 

  2. To a large frying pan add a dash of olive oil. When the oil is hot add the diced red onion. Pan fry for 5 minutes and season with salt and pepper. 

  3. Rinse, drain and pat-dry the jackfruit. Shred it into small pieces and add to the onions. Next add the gochujang paste, tomato puree, soy sauce, spring onions and coriander. Cook out for 5 minutes. Set aside to completely cool. 

  4. Once cool add the mixture to the beans with 2 tbsp flour. Combine gently and don't let the beans break down. 

  5. Pat the mixture into 8 burger shapes. In a separate bowl add the panko breadcrumbs. Press the burgers into the breadcrumbs. Leave to firm up in the fridge for at least 30 minutes. 

  6. When ready to fry add some vegetable oil to a large frying pan. Add 3-4 burgers to the pan at a time. Cook for 4-5 minutes on each side or until crispy and firm on both sides. 

  7. Serve in a bun with some crispy lettuce, beef tomato, avocado and vegan sriracha mayo. 

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