• 5 gf. Burger buns
• 1 tin of jackfruit
• 1 small tin of kidney beans (230g)
• 2 small onions
• 2 garlic cloves
• 1/2 chili pepper (optional)
• approx. 7 pcs. Mushroom
• 1 1/2 tsp Dijon mustard
• 1/4 tsp turmeric powder
• 1 tsp oregano, dried
• 1/2 tsp thyme, dried
• 1 teaspoon paprika powder
• 1/2 tsp garam masala (optional)
• 1/2 bunch of fresh coriander or parsley
• a little salt
• some pepper

Cocktail sauce

• 1x vegan crème fraîche
• 60g vegan mayonnaise
• 3 tablespoons ketchup
• 1/2 tbsp mustard
• 1/2 tsp paprika powder
• 1/2 tsp chili flakes (optional)
• 1 tsp vegan Sriracha mayo (optional)
• a little salt
• some pepper

Topping

• Sliced white cabbage
• Radishes, finely sliced
• Baby spinach, washed

--> You are also welcome to use other toppings - e.g. tomatoes, rocket, vegan camembert, kale, cucumber.

1. Rinse the jackfruit well in a sieve with water and leave to drain. Cut into small pieces with a knife and set aside.
2. Peel and finely chop the onions and garlic cloves. Wash and finely chop the chili pepper and parsley. Clean the mushrooms and cut into fine strips.
3. Heat a pan with a little oil and sauté the onions, garlic, chili and mushrooms for 2 minutes. Add the jackfruit, paprika powder, turmeric powder, garam masala, oregano and thyme and fry for a further 5-8 minutes. Pour the jackfruit mixture into a large bowl.
4. Rinse the kidney beans under cold water and process into a coarse puree in the cutter. Add the bean puree, Dijon mustard and chopped parsley to the large bowl. Now mix everything well with your hands. Season to taste with salt and pepper. Form 5 patties from the mixture and fry/grill in a pan with a little oil or on the barbecue for approx. 15 minutes until golden brown.
5. In the meantime, you can prepare the cocktail sauce. Simply mix the vegan crème fraîche with vegan mayonnaise, ketchup, mustard, paprika powder, chilli flakes and/or Sriracha sauce and season with salt and pepper. Place in the fridge until ready to use.
6. In the last 5 minutes, toast the burger buns in the oven (220°C top/bottom heat) or directly on the grill so that they are nice and crispy.
7. Now the burger can be served: First put some cocktail sauce on the base, then the patty, then white cabbage, radishes and baby spinach on top, possibly some more cocktail sauce and finally the lid.
8. En Guete😊!!!