This dish takes the classic all-American hamburger and gives it a thoroughly modern (and vegan) makeover.
1 small onion, thinly sliced
2 garlic cloves, crushed
1.5 tbsp smoked paprika
2 tsp ground cumin
400g tin chopped tomatoes
2 tbsp barbecue sauce
1 tsp Tabasco sauce
2 x 400g tins jackfruit in water, drained
1kg celeriac, unpeeled, cut into 2cm thick chips
1 tbsp cornflour
Half tbsp olive oil
1 tbsp finely chopped fresh coriander
Half tbsp finely chopped fresh flat-leaf parsley
4 x 60g white burger buns
1 little gem lettuce, leaves separated
1 large tomato, sliced
4 tbsp plain soya yogurt
- Mist a large pan with cooking spray and set over a medium heat. Add the onion and cook for 6-8 mins until soft, then add the garlic and spices and cook for another minute. Add the tomatoes, along with half a tin of water, the barbecue sauce, Tabasco sauce and jackfruit, and season to taste. Cover and gently simmer for 15 mins, then remove the lid and simmer for another 20 mins until the sauce has reduced and the jackfruit has started to break down. Roughly shred the jackfruit with two forks.
- Meanwhile, preheat the oven to 220C/200C fan/gas 7. Put the celeriac chips on a large baking sheet, toss with the cornflour and oil, and season to taste. Bake for 35 mins, turning halfway through, until golden and tender, then toss with the coriander and parsley.
- Split the buns and toast until golden, then top with the lettuce, tomato, jackfruit, soya yogurt and bun tops. Serve with the celeriac fries on the side.
Veggie & Vegan by Weight Watchers