Why You’ll Love This Recipe
This recipe is a perfect balance of taste, nutrition, and convenience. The jackfruit provides a tender, meaty texture, while red kidney beans add protein and substance. Spices like paprika, cayenne, and turmeric give these burgers a bold kick without being overpowering. Quick to prepare and versatile in cooking methods—grilled, baked, or air-fried—they’re perfect for busy weeknights, meal prep, or plant-based entertaining.
Ingredients
1 cup young jackfruit (about 250g)
1 cup red kidney beans (about 250g)
1 white onion, chopped
5 garlic cloves, chopped
½ teaspoon spicy paprika powder
¼ teaspoon cayenne pepper powder
½ teaspoon Himalayan salt
¼ teaspoon turmeric powder
1 ½ cups flour (mix of 80g chickpea flour and 80g buckwheat flour)
1 bunch fresh herbs, chopped (cilantro and parsley)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the parchment papers: Cut 8 squares (6 cm x 6 cm) to separate the burgers for freezing.
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Prepare the jackfruit: Rinse thoroughly to remove any salt, drain, and cut the triangular chunks into smaller pieces.
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Cook the vegetables: Heat a pan on medium heat without oil. Add jackfruit and toss for 2 minutes. Add onion and garlic, cooking an additional 3 minutes. Remove from heat and let cool 2–3 minutes.
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Blend the mixture: Transfer cooled jackfruit, onion, and garlic to a food processor. Add turmeric, cayenne, paprika, salt, parsley, and cilantro. Drain kidney beans slightly, add a few spoonfuls for moisture, and blend until smooth.
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Mash beans: Place remaining kidney beans in a bowl and mash about ¾ of them.
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Combine: Add jackfruit mixture to the mashed beans. Gradually fold in the flours until the mixture reaches a cookie-dough-like consistency.
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Form the burgers: Wet hands, scoop a golf-ball-sized portion, roll into a ball, and flatten into a patty.
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Prepare for freezing: Stack burgers with parchment paper in between and freeze for at least 2 hours to help retain shape.
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Cook:
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Grill: 4 minutes per side on preheated grill.
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Bake: 20 minutes at preheated oven, turning halfway through.
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Air fry or roast: Cook according to device instructions.
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From frozen: Thaw 1 hour if grilling; no thawing required if baking.
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Servings and timing
Servings: 8 burgers
Prep time: 7 minutes
Cook time: 13 minutes
Total time: 18 minutes
Variations
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Add finely chopped bell peppers or carrots for extra crunch.
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Mix in a teaspoon of smoked paprika or chipotle powder for a smoky flavor.
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Use different herbs like basil or mint for a unique twist.
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Substitute kidney beans with black beans or chickpeas.
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Serve with whole-grain buns, lettuce wraps, or as a protein-packed salad topping.
storage/reheating
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Store uncooked burgers in the freezer with parchment paper for up to 1 month.
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Cooked burgers can be refrigerated for up to 3 days.
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Reheat by grilling, baking, or air-frying until heated through.
FAQs
Can I use canned jackfruit?
Yes, make sure it is young, brined jackfruit, not in syrup, and rinse before use.
Are these burgers gluten-free?
Yes, as long as you use gluten-free flours like chickpea and buckwheat.
Can I make these burgers oil-free?
Yes, the recipe is designed to be cooked without oil. You may lightly oil the pan if desired for crispiness.
Can I prepare the mixture ahead of time?
Yes, you can prepare the mixture and freeze the formed patties until ready to cook.
How spicy are these burgers?
They have a mild to moderate spice level. Adjust paprika and cayenne to taste.
Can I substitute the kidney beans?
Yes, black beans or chickpeas can be used. Drain and mash similarly.
Can these be baked from frozen?
Yes, baking from frozen is fine. Grilling may require partial thawing.
Are these suitable for meal prep?
Absolutely, they freeze well and can be reheated for quick meals.
Can I add cheese to the burgers?
Yes, add vegan cheese or regular cheese to the mixture or serve on top.
How do I prevent the burgers from falling apart?
Ensure the mixture reaches a thick, dough-like consistency and freeze the patties before cooking to hold their shape.
Conclusion
These Spicy Jackfruit and Red Kidney Bean Burgers are a quick, flavorful, and protein-rich plant-based option. With bold spices, fresh herbs, and a tender texture, they’re perfect for lunch, dinner, or meal prep. Easy to prepare, versatile to cook, and freezer-friendly, they’re a delicious addition to any plant-based recipe collection.
Spicy Jackfruit and Red Kidney Bean Burgers
- Total Time: 18 minutes
- Yield: 8 burgers
Description
These Spicy Jackfruit and Red Kidney Bean Burgers are a quick, plant-based delight. Oil-free, gluten-free, and packed with flavor, they combine tender jackfruit, protein-rich beans, and aromatic spices for a satisfying meal perfect for lunch, dinner, or a hearty snack.
Ingredients
1 cup young jackfruit (about 250g)
1 cup red kidney beans (about 250g)
1 white onion, chopped
5 garlic cloves, chopped
½ teaspoon spicy paprika powder
¼ teaspoon cayenne pepper powder
½ teaspoon Himalayan salt
¼ teaspoon turmeric powder
1 ½ cups flour (80g chickpea flour + 80g buckwheat flour)
1 bunch fresh herbs, chopped (cilantro and parsley)
Instructions
- Cut 8 squares of parchment paper (6×6 cm) to separate burgers for freezing.
- Rinse jackfruit, drain, and cut into smaller pieces.
- Heat a pan over medium heat without oil. Toss jackfruit for 2 minutes, then add onion and garlic, cooking 3 more minutes. Let cool 2–3 minutes.
- Transfer cooled jackfruit, onion, and garlic to a food processor. Add turmeric, cayenne, paprika, salt, parsley, and cilantro. Add a few spoonfuls of drained kidney beans and blend until smooth.
- Mash remaining kidney beans in a bowl (¾ of them).
- Fold jackfruit mixture into mashed beans. Gradually fold in flours until mixture reaches cookie-dough-like consistency.
- Wet hands, scoop a golf-ball-sized portion, roll into a ball, and flatten into a patty.
- Stack burgers with parchment paper in between and freeze for at least 2 hours.
- Cook burgers by grilling (4 minutes per side), baking (20 minutes at preheated oven, turning halfway), or air-frying according to device instructions. From frozen, thaw 1 hour if grilling; no thawing required if baking.
Notes
Add finely chopped bell peppers or carrots for extra crunch.
Use smoked paprika or chipotle powder for a smoky flavor.
Substitute kidney beans with black beans or chickpeas.
Serve with whole-grain buns, lettuce wraps, or on a salad.
Store uncooked burgers in the freezer with parchment paper for up to 1 month.
Cooked burgers can be refrigerated for up to 3 days.
Reheat by grilling, baking, or air-frying until heated through.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Lunch/Dinner
- Method: Grill/Bake/Air-Fry
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 burger
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
