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    Jerk burger with charred pineapple relish

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    Jerk burger with charred pineapple relish

    • Preparation time: 30 minutes + chilling
    • Cooking time: 15 minutes
    • Total time: 45 minutes

    Serves: 8


    For the burgers
    1 tbsp milled organic flaxseed
    2 tbsp olive oil
    2 red onions, finely chopped
    2 cloves garlic, finely chopped
    2 tbsp tamari
    400g can black beans, drained and rinsed
    400g can kidney beans, drained and rinsed
    100g sweet potato, peeled and cooked
    200g cooked quinoa or wholemeal couscous
    100g cashew nuts, finely chopped
    ½ tsp salt
    ¼ tsp freshly ground black pepper
    2-3 tbsp lemon juice
    ¼ tsp chilli powder
    8 tbsp rice flour
    6-8 tbsp vegan mayo (such as Mr Organic Vegan Free From Mayo)
    ½ large pineapple, thickly sliced, skin and core removed
    8 vegan burger buns
    2 tomatoes, diced
    2 salad onions,finely chopped
    Little gem or sliced iceberg lettuce, to serve

    For the jerk spice rub
    1½ tbsp onion granules
    1½ tbsp garlic granules
    1 tbsp ground ginger
    1 tbsp dried thyme
    ½ tbsp ground cinnamon
    ½ tbsp ground allspice
    1 tbsp smoked paprika
    ½ tbsp ground nutmeg
    1 tbsp chilli powder



    1. Mix the flaxseed with 3 tbsp cold water and set aside to soak – this will make a ‘flax egg’. Heat the oil in a medium-sized saucepan over
    a high heat, then add the onion and garlic. Cook, stirring for 3-4 minutes, then add the tamari, mix well and remove from the heat. Set aside.

    2. In a large bowl mash the beans and cooked sweet potato with a potato masher. Mix in the cooked quinoa or couscous, fried onion, chopped cashew nuts, salt, pepper, lemon juice and chilli powder and mix well. Lastly add the flax egg and the rice flour and mix well. The mixture should be firm and easy to shape. Taste and add salt, pepper or lemon juice if needed. Shape into 8 burgers and chill in the fridge for 15 minutes or until needed.

    3. Meanwhile, add all the dry rub ingredients to a medium bowl and mix well. Rub each burger all over with 1 tsp of the jerk rub. Return to the fridge until needed. Swirl some of the remaining rub, to taste, through the vegan mayo.

    4. Preheat the barbecue, grill or griddle. Cook the burgers for 2-3 minutes each side, until piping hot. Meanwhile, cook the pineapple until charred and toast the buns. Chop the pineapple and mix with the tomatoes and salad onions. Serve the burgers in the buns, with lettuce, relish, and spicy mayo.




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