Vegan Low Carb BBQ Burgers

Ingredients for 2 servings:

• 1 liter vegetable broth
• 1 tsp smoked salt
• 1 can jackfruit in brine
• 1 tsp smoked salt
• 1 tsp cayenne pepper
• 1 tsp coriander
• 1 tsp, heaped paprika powder, smoked
• 1 tsp, heaped paprika powder
• 1 tsp onion powder
• ½ tsp garlic powder
• 30 g tomato paste
• 60 g chickpea flour
• 1 tbsp oil for frying
• 2 vegan burger buns (e.g. see my recipes in the DB)
• n. B. vegetables, e.g. lettuce, tomato, cucumber, pickle, onion rings
• n.e. sauce, e.g. E.g. ketchup, mayonnaise or mustard, vegan
• n. B. sliced ​​cheese, vegan

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

with jackfruit patties

Drain the canned jackfruit in a sieve. Meanwhile, bring the vegetable stock with the smoked salt to a boil in a saucepan. Simmer the jackfruit pieces in the stock with the lid closed for about 30 minutes until soft. Meanwhile, prepare the topping ingredients as desired. Drain the vegetable stock and add the jackfruit to a high-speed blender or a regular blender. Blend the jackfruit into a stuffing, transfer it to a bowl, and mix with the tomato paste and spices. Stir in the chickpea flour and let it swell for a few minutes, adding more chickpea flour if necessary. Form two patties from the jackfruit stuffing. Heat the cooking oil in a pan and fry the patties on medium heat for about 15 minutes on each side. While the patties are cooking, cut open the burger buns and bake them on the toaster oven rack until crispy on both sides. Top the buns with the other ingredients as desired, place a patty on each, and enjoy. French fries or baked potatoes are suitable as a side dish.