Summary

Ingredients

• 2 burger buns, vegan, e.g., from my recipes in the database

For the patties:

• 1 liter vegetable broth
• 1 teaspoon smoked salt
• 1 can jackfruit in brine
• 1 teaspoon smoked salt
• 1 teaspoon cayenne pepper
• 1 teaspoon coriander
• 1 teaspoon, heaped paprika powder, smoked
• 1 teaspoon, heaped paprika powder
• 1 teaspoon onion powder
• 0.5 teaspoon ½ garlic powder
• 30 g tomato paste
• 60 g chickpea flour
• 1 tablespoon oil for frying

For covering:

• Vegetables, e.g., lettuce, tomato, cucumber, sour cucumber, onion rings
• Sauce, e.g., ketchup, mayonnaise or mustard, vegan
• Sliced cheese, vegan

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Instructions

1. Drain the jackfruit from the can in a colander.
2. Bring the vegetable stock with the smoked salt to the boil in a saucepan. Let the jackfruit simmer in the broth with the lid closed for about 30 minutes.
3. Meanwhile, prepare the ingredients for the topping as you like.
4. Pour off the vegetable stock and put the jackfruit in a high-performance mixer or possibly a normal mixer. Mix the jackfruit into a farce, place in a bowl and then mix with the tomato paste and spices. Now stir in the chickpea flour and let it soak for a few minutes, adding more chickpea flour if necessary.
5. Shape the jackfruit farce into two patties. Heat the frying oil in a pan and fry the patties for about 15 minutes on both sides on medium heat.
6. While the patties are frying, cut open the burger buns and bake them on both sides on the grid of the toaster until crispy.
7. Top the buns with the other ingredients as desired, place a patty on each and enjoy. French fries or baked potatoes are ideal as a side dish.