Morocco Spiced Chickpea and Jackfruit Burger

Morocco Spiced Chickpea and Jackfruit Burger
makes
4 Burgers

This recipe comes from chef Stephanie Izard, winner of the fourth season of Top Chef, and Chicago restaurateur. Check out her new line of sauces and spices at This Little Goat.   

prep time
30 minutes
cook time
10 mins
Ingredient List

For Burgers: 

  • I 15-oz can garbanzo beans (chickpeas), drained & rinsed 
  • I small red onion, finely diced 
  • I small red bell pepper, seeds removed & finely diced 
  • I package Upton's Naturals Shredded Jackfruit 
  • I Tbsp This Little Goat went to Morocco spice, divided
  • Kosher salt 
  • 1 /2 cup chickpea flour 
  • 1/4 cup panko breadcrumbs 
  • I/ 4 cup chopped fresh dill 
  • I/ 4 cup chopped fresh parsley 
  • Zest of I lemon (reserving the juice for your tzatziki & slaw)
  • Cooking oil (such as canola, vegetable or rice-bran oil) 
  • 4 vegan burger buns 

For Tzatziki: 

  • I cup plain dairy-free Greek yogurt 
  • 2 Persian cucumbers 
  • Juice of I /2 lemon (about I Tbsp fresh lemon juice)
  • I tsp extra-virgin olive oil
  • I /4 cup chopped fresh dill
  • I /2 tsp This Little Goat went to Morocco spice
  • I /2 tsp kosher salt, plus more to taste

For Slaw: 

  • 2-3 cups finely-shredded purple cabbage
  • Juice of I /2 lemon (about I Tbsp)
  • I Tbsp red wine vinegar
  • 2 tsp extra-virgin olive oil
  • 1/4 cup chopped fresh parsley
  • I /2 tsp This Little Goat went to Morocco spice
  • I /2 tsp kosher salt, plus more to taste
directions
Make your slaw: In a medium-sized mixing bowl, whisk together the lemon juice, vinegar, olive oil, and I /2 tsp 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.

Make the 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 zucchini to a small mixing bowl along with the yogurt, lemon juice, olive oil, dill, and I /2 tsp each Morocco spice and salt. Mix until well combined. Season to taste with salt and set aside until ready to serve.

Add the garbanzo beans to a medium-sized mixing bowl. Gently mash using a potato masher or large fork (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, I tsp This Little Goat went to Morocco spice and a pinch of kosher salt. Saute until softened, about 3-4 minutes. Fold in Upton's Naturals shredded jackfruit and a pinch of kosher 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, lemon zest, remaining 2 tsp This Little Goat went to Morocco spice and
I tsp kosher salt. Mix together until well combined. Using your hands, form the mixture into 4 equal-sized, tightly-packed patties, about I -inch thick.

Coat the skillet used to cook the veggies with I Tbsp cooking oil. Heat over medium heat. Add in the burgers
(working in batches, if necessary) and cook until browned on both sides and cooked through, about 3-5 minutes per side.

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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