Veggie burger & Beetroot fries

Ingredients

For the burger:

• 1 tbsp U:Me Vegetable & Olive Oil Blend
• 1 red onion, finely chopped
• 1 tsp ground cinnamon
• 1 tsp cumin seeds
• 2 tsp smoked paprika
• 2 tsp chipotle Tabasco
• 1 tbsp apple cider vinegar
• 4 tbsp BBQ sauce
• 200g can chopped tomato
• 2 x 400g cans young jackfruit in salted water

For the fries: 

• 1 tbsp U:Me Vegetable & Olive Oil Blend
• 3 red beets (about 1 pound)
• ½ tsp smoked sea salt
• ⅛ tspnground black pepper

Method

Burger:

• Heat the U:Me Vegetable & Olive Oil Blend in a frying pan and cook the onion until very soft, for around 10-12 mins
• Add the cinnamon, cumin and paprika to the onions and cook for a further 2-3 mins
• Next add the Tabasco, vinegar and bbq sauce and mix well before adding in the tomato, the drained jackfruit and 200ml water
• Leave to simmer gently, covered, for 30 mins stirring every 5-10 mins to help break down the jackfruit, then take the lid off and cook a further 10 minutes
• Once cooked, use a fork to make sure all of the jackfruit is well shredded
• Check seasoning and add another tbsp of bbq sauce if necessary for extra stickiness

Fries:

• Preheat oven to 450 degrees
  
• Cut beets into ⅛ inch strips (do not peel) and place in a large mixing bowl
• Add U:Me Vegetable & Olive Oil Blend, sea salt, and black pepper and stir to coat
  
• Spread beets onto baking sheets and bake for 30-40 minutes, stirring occasionally to prevent burning and to brown all sides of beets
  
• Serve with dipping sauce, like Vegan Green Goddess Avocado Dip, or over salads and on sandwiches