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Upton's Naturals Jackfruit Chickpea Veggie Burgers

This Little Goat went to Morocco
  • This Little Goat went to Morocco

yields

4 burgers

time

35 minutes

active time

25 minutes

ingredients

 

For burgers: 

1 (15-ounce) can chickpeas, drained and rinsed

1 small red onion, finely diced 

1 small red bell pepper, seeds removed and finely diced 

1 package Upton’s Naturals Original Jackfruit, finely chopped  

1 Tbsp This Little Goat went to Morocco spice, divided 

Kosher salt 

1/2 cup chickpea flour  

1/4 cup unseasoned Panko breadcrumbs 

1/4 cup fresh dill, finely chopped

1/4 cup fresh parsley, finely chopped 

Zest of 1 lemon (reserving the juice for your tzatziki and slaw)

Cooking oil (such as canola, vegetable or rice-bran oil)

4 vegan burger buns 

 

For tzatziki: 

1 cup plain dairy-free Greek yogurt

2 Persian cucumbers 

1 Tbsp fresh lemon juice

1 tsp extra-virgin olive oil 

1/4 cup chopped fresh dill

1/2 tsp This Little Goat went to Morocco spice 

1/2 tsp kosher salt, plus more to taste 

 

For slaw:

2-3 cups finely-shredded purple cabbage 

1 Tbsp fresh lemon juice

1 Tbsp red wine vinegar 

2 tsp extra-virgin olive oil 

1/4 cup chopped fresh parsley 

1/2 tsp This Little Goat went to Morocco spice 

1/2 tsp kosher salt, plus more to taste 

 

instructions

First, make your slaw: In a medium-sized mixing bowl, whisk together the lemon juice, vinegar, olive oil, and ½ teaspoon each This Little Goat went to Morocco spice and salt. Add in the cabbage and chopped parsley. Mix together until cabbage is well coated and starting to wilt. Set aside, allowing the cabbage to soften, while you prepare the rest of your dish.

Next, make your tzatziki sauce: Shred the cucumber on the large holes of a box grater and toss with a pinch of kosher salt. Place in a fine mesh strainer to drain. Or, drain the cucumber in a clean kitchen towel. Transfer drained cucumber to a small mixing bowl along with the yogurt, lemon juice, olive oil, dill, and ½ teaspoon each Morocco spice and salt. Mix until well combined. Season to taste with salt and set aside until ready to serve. 

Add the chickpeas beans to a medium-sized mixing bowl. Mash using a potato masher, large fork, or your hands, until broken down (you don’t want the mixture to be completely smooth, there should still be some larger chunks of beans remaining).

Heat a large skillet over medium heat and coat with a drizzle of cooking oil. Add in the onions, peppers, 1 teaspoon This Little Goat went to Morocco spice and a small pinch of salt. Sauté until tender and beginning to brown, about 4-5 minutes. Fold in the finely-chopped, shredded jackfruit and a small pinch of salt and continue cooking, mixing to combine, until warmed through. Let cool slightly, then transfer jackfruit mixture to the mixing bowl containing the chickpeas. 

Add in the parsley, dill, chickpea flour, Panko, lemon zest, remaining 2 teaspoons This Little Goat went to Morocco spice and 1 teaspoon kosher salt. Mix together until well combined. Using your hands, tightly pack the mixture into 4 equal-sized balls, then flatten into patties, about 1-inch thick.

Coat the skillet used to cook the veggies with about 2 Tbsp cooking oil. Heat over medium/medium-high heat. Once the oil is hot, add in the burgers (working in batches, if necessary). Cook, undisturbed, until deep golden brown on the bottom side, about 3 minutes. Carefully flip over and continue cooking until golden brown on the other side and cooked through, about 3-4 minutes more. 

Spread tzatziki on both sides of your buns. Top each with a burger patty and pile of cabbage slaw. Sandwich together and dig in! 

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