Fancy a burger night? Why not try these delicious plant based burgers made with jackfruit, chickpeas and spinach. These burgers contain spices to add that extra flavour and are simple to make. Serve it with my coriander chutney and they taste great in a burger, wrap or even as a side

Vegan / Serves 8


• 1 tin of jackfruit drained and rinsed
• 3/4 cup of chickpeas
• 1/2 red onion chopped
• 1 cup of fresh spinach
• 1 tsp chana masala or any spice of your choice
• 1 tsp paprika
• 2 tbs gram flour (chickpea flour) or can use plain flour
• 1 tsp madras curry powder
For the coriander chutney:
•  1 bunch of coriander
•  2-4 garlic cloves
•  1 tbs apple cider vinegar
•  1 tsp whole grain mustard
•  1 tsp chilli paste
•  1/2 lemon juiced
•  2 tbs olive oil


1 Add all the ingredients in a food processor or blender, season with a little salt and pulse until burger mixture is combined. Depending how you like your burgers blitz them to your desired consistency.
2 Shape the burgers into rounds and flatten, they will be slightly moist, pop them into the fridge to set.
3 Sprinkle some breadcrumbs on the burgers to coat them on both sides, I used wholemeal breadcrumbs. This is optional.
4 In a frying pan on medium heat, drizzle some oil and pan fry the burgers for a few minutes on each side until golden.
5 I also popped the burgers into the oven to bake for another 25 minutes at 180 degrees Celsius, to make them extra crisp.
6 For the chutney add all the ingredients in a blender and blitz until smooth.
7 Serve the burgers with coriander chutney. They taste great the next day when heated under the grill.

Follow me on Instagram & tag #gopisrecipes to show your own creation!

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