Veggie burger & Beetroot fries


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



  • 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


  • 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