Tired of sad, crumbly veggie burgers that taste like cardboard? Do you crave that satisfying, juicy, and flavorful experience without the meat? Well, my friends, get ready to have your minds (and taste buds) blown, because today we’re diving into the world of the Black Bean and Jackfruit Burger – a plant-based patty so good, even die-hard carnivores will be asking for seconds!
This isn’t just any veggie burger. We’re talking about a symphony of textures and flavors. The hearty black beans provide a robust base, while the star of the show, young green jackfruit, delivers that incredible pulled-meat-like texture that makes this burger truly stand out. Forget those mushy, indistinguishable patties; this one has bite, substance, and a serious wow factor.
Why Jackfruit? The Veggie Burger Game Changer!
If you’re new to the wonders of jackfruit in savory dishes, prepare to be amazed. When cooked, young green jackfruit (which is unripe and comes in a brine, not syrup!) has a remarkable ability to mimic the texture of pulled pork or shredded chicken.
It absorbs flavors like a dream, making it the perfect addition to give our black bean burger that extra layer of “meatiness” that so many other veggie burgers lack. Plus, it’s packed with fiber and a great source of vitamins!
How To Make Perfect Black Bean And Jackfruit Burger
My Jackfruit “Aha!” Moment: It starts with young green jackfruit. Drained, rinsed, and then the satisfying task of shredding it by hand (or with forks). Squeezing out that extra moisture is key – trust me, it prevents a soggy burger!
Building the Flavor Foundation: Next, I sauté diced red onion until sweet, then add garlic and bell pepper until fragrant. This aromatic base is essential for deep flavor.
The Black Bean Backbone (Texture Matters!): Rinsed black beans go into a bowl, but here’s my trick: I only mash about two-thirds. Those whole beans ensure a fantastic “bite” in the final patty.
The Grand Mix (Where the Magic Happens!): Into the bowl goes the shredded jackfruit, sautéed veggies, breadcrumbs, fresh cilantro, my favorite BBQ sauce, and a generous blend of chili powder, smoked paprika, and cumin. A pinch of cayenne if I’m feeling spicy, plus salt and pepper. My flax egg (or regular egg) binds it all. I get my hands in there, mixing until it’s a firm, cohesive patty mixture.
Crafting My Masterpieces: I divide the mix into six, carefully forming each into sturdy, 1-inch thick patties. Compactness is key for a burger that holds its own!
The Moment of Truth: Cooking! Depending on my mood, they hit the grill for char marks (5-7 mins/side), pan-fry for a golden crust (6-8 mins/side), or bake for an easy cook (375°F, 20-25 mins).
The Grand Finale: Burger Assembly! Toasted buns, crisp lettuce, juicy tomato, red onion, pickles, and a generous slather of vegan mayo and extra BBQ sauce. Every bite is a testament to the journey, a truly satisfying plant-based experience.
If you’re on your own quest for the perfect veggie burger, I wholeheartedly recommend giving this Black Bean and Jackfruit Burger a try. It changed my burger game, and I think it’ll change yours too!
Black Bean and Jackfruit Burger | The Best Veggie Burger
Course: MainDifficulty: Easy6
servings25
minutes20
minutes180
kcal12
gramsIngredients
1 tablespoon olive oil
1 small red onion, finely diced
3 cloves garlic, minced
1 (15-ounce) can black beans, rinsed and drained
1 (20-ounce) can young green jackfruit in brine, rinsed, drained, and shredded
1/2 cup finely chopped bell pepper (any color)
1/2 cup breadcrumbs (panko or regular)
1/4 cup chopped fresh cilantro
2 tablespoons BBQ sauce (your favorite brand!)
1 tablespoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Pinch of cayenne pepper (optional, for a kick)
Salt and freshly ground black pepper to taste
1 tablespoon flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) OR 1 regular egg (if not strictly vegan)
- For Serving:
Burger buns
Lettuce, tomato, red onion slices
Pickles
Your favorite burger toppings: avocado, vegan mayo, ketchup, mustard, extra BBQ sauce, vegan cheese slices
Directions
- Prepare the Jackfruit: Drain and rinse the canned young green jackfruit thoroughly. Using your hands or two forks, shred the jackfruit into small, pulled-pork-like pieces. Squeeze out any excess moisture.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced red onion and cook until softened, about 5 minutes. Add the minced garlic and chopped bell pepper, and cook for another 3-4 minutes until fragrant and slightly tender. Remove from heat and set aside.
- Mash the Beans: In a large mixing bowl, add the rinsed and drained black beans. Using a fork or a potato masher, mash about two-thirds of the beans, leaving some whole for texture.
- Combine Ingredients: Add the shredded jackfruit, sautéed onion mixture, breadcrumbs, fresh cilantro, BBQ sauce, chili powder, smoked paprika, cumin, and cayenne pepper (if using) to the mashed black beans. Season generously with salt and pepper.
- Bind the Mixture: Pour in the prepared flax egg (or regular egg). Mix everything together thoroughly with your hands until well combined. The mixture should be firm enough to form patties. If it feels too wet, add a little more breadcrumbs, one tablespoon at a time, until it’s workable.
- Form Patties: Divide the mixture into 6 equal portions and form them into sturdy, 1-inch thick patties. Make sure they are compact so they don’t fall apart during cooking.
- Cook the Burgers: You have a few options for cooking(STEP 8,9 or 10):
- Grill: Preheat your grill to medium heat. Lightly brush the grill grates with oil. Carefully place the patties on the grill and cook for 5-7 minutes per side, until golden brown with nice grill marks and heated through.
- Pan-Fry: Heat a tablespoon of oil in a large non-stick skillet over medium heat. Cook patties for 6-8 minutes per side, until deeply golden brown and heated through.
- Bake: Preheat oven to 375°F (190°C). Place patties on a lightly oiled baking sheet. Bake for 20-25 minutes, flipping halfway through, until firm and lightly browned.
- Assemble and Serve: Lightly toast your burger buns. Assemble your burgers with your favorite toppings and enjoy immediately!
Notes
- Nutritional values are estimates and can vary based on the specific brands and measurements of ingredients used. This does not include the bun or toppings.
If you liked this recipe you may also like this perfect Vegan Sandwich With Tempeh.
Tips for Success for Best Black Bean And Jackfruit Burger:
Don’t skip rinsing and draining: This is crucial for both the black beans and the jackfruit to prevent a watery patty.
Taste as you go: Before forming the patties, taste a small bit of the mixture (raw, since there’s no meat, it’s safe!). Adjust seasonings as needed.
Don’t overcrowd the pan/grill: Cook in batches if necessary to ensure even browning.
Make ahead: You can form the patties and refrigerate them for up to 24 hours before cooking.
Freeze for later: Cooked or uncooked patties can be frozen between layers of parchment paper in an airtight container for up to 3 months. Thaw in the refrigerator before cooking/reheating.
There you have it – a truly delicious, satisfying, and shockingly “meaty” Black Bean and Jackfruit Burger that will quickly become a staple in your plant-based repertoire. Give it a try, and prepare to be amazed!
Happy grilling (or frying, or baking)!
