• Chef Yogi

Jackfruit Burger

with sweet potato hash


From Marty:

Jackfruit was something on my mind for a long time. I've steered clear of it because - frankly - it scared me. Trying new things means expanding my comfort zone, and that can be an uncomfortable place. I kept telling myself what's the difference between jackfruit and an artichoke (or any other plant food)? So I did a little research and figured out how to prepare it and also thought about what spices I thought might work well. I started wondering what it would look like - or rather how I wanted it to appear and taste. Then it started getting exciting. Embarking on a culinary adventure is fun - even if it fails, it's still fun. Have a back up plan, like some soup in the freezer that can be prepared easily. Just in case. There is always something to be learned. Visualize your meal - make it happen. Save your notes to tweak it next time. Imagine all the possibilities, not the limitations and go from there! Let us know what you created sand tag it! #cooklikeayogi


Make ahead: The sweet potato hash reheats well - make it and the kale the night before to make your time shorter in the kitchen.

Jackfruit Burger

1 can green jackfruit, drained (I got mine at Trader Joe's)

Olive oil (used throughout the recipe, measurements will be mentioned below)

1/4 C. chickpea flour

1/2 C. dry quinoa prepared according to package directions (I used Ancient Harvest tri-color grains)

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. chili powder

1 tsp. sea salt

1/4+ tsp. cayenne pepper

1/4 C. raw sunflower seeds

1 C. bite sized marinated kale (prep the night before with a drizzle of olive oil, salt and pepper. Massage into the kale, cover and store until ready)

Sliced avocados

Mixed greens

Hot sauce

Sliced red onion

Mayonaise (I used the vegan variety 'Just Mayo')

Toasted whole wheat hamburger buns


Fill a medium sized pot with water and bring to a boil. Add the jackfruit and boil until it's fork tender (about 10-15 minutes). Drain in a colander and put aside until it is cool. In a large bowl, add the spices, 2 tsp. olive oil, chickpea flour, cooked quinoa, sunflower seeds and kale. Stir well. When the jackfruit has cooled, shred each piece, place in the bowl and stir until blended. Heat a large frying pan with a small amount of olive oil. Fill a 1/2 cup size measuring cup with the filling, press firmly and then place the patty in the pan. Cook for 3-5 minutes on medium heat.

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Check to see that the one side is golden brown, then flip it to the other side and cook evenly.


Sweet Potato Hash

1/2 onion, finely chopped

1 large sweet potato, diced

2 medium yukon gold potatoes, diced

Olive oil (used throughout the recipe, measurements will be mentioned below)

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. sea salt

Pinch of cayenne pepper


In a large frying pan, heat 2 tsp. olive oil. Once heated, add the onion and cook until soft (5-7 minutes). I added a small amount of olive oil during the cooking process - optional.

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Add the spices, stir and cook for an additional minute. Add the sweet and yukon gold potatoes. Cook until golden brown and fork tender (15 minutes +).

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Adjust salt/seasoning



PLATING

Place cooked patty on the hamburger bun. Add the mayo, hot sauce, lettuce, avocado and red onion slices on top. Scoop a generous portion of sweet potato hash on the side and enjoy.


Makes 6 patties (1/2 C. each)







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