Ropa Vieja Roasted Vegetable Burgers

Name: Ropa Vieja Roasted Vegetable Burgers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 20 oz (565 g) young green jackfruit in brine, drained, drained, shredded with two forks into bite-sized pieces; 2 large (400 g) red bell peppers, stemmed, seeded, cut into ¾-inch (2 cm) pieces; 1 large (200 g) yellow bell peppers, stemmed, seeded, cut into ¾-inch (2 cm) pieces; 1 medium (150 g) yellow onion, cut into ¾-inch (2 cm) pieces; 4 cloves (20 g) garlic cloves, minced; 3 tbsp (45 g) tomato paste; 1 can (15 oz) (425 g) cooked black beans, drained and rinsed, drained and rinsed; ¾ cup (60 g) panko breadcrumbs; 1½ tbsp (15 g) ground flaxseed mixed with water, mixed with 3 tbsp (45 ml) water, let sit 5 minutes; 1½ tsp (3 g) ground cumin; 1 tsp (1 g) dried oregano; 3 tbsp (45 ml) olive oil; 2 tbsp (30 ml) olive oil; to taste kosher salt; to taste black pepper; 1 tbsp (15 ml) fresh lime juice; 4 buns (200 g) hamburger buns (optional)

From the MyKitchenBank Kitchen

Plant-based burgers inspired by Cuban ropa vieja, featuring roasted jackfruit and bell peppers with tomato, cumin, and oregano. The vegetables are roasted until caramelized, then combined with black beans and breadcrumbs to create hearty, flavorful patties that capture the essence of the classic shredded beef dish.

Prep: 20 min
Cook: 45 min
Wait: 30 min
Total: 1 hr 35 min
Makes: 4 burgers

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Ingredients

4 servings

20 oz (565 g) young green jackfruit in brine, drained, drained, shredded with two forks into bite-sized pieces
2 large (400 g) red bell peppers, stemmed, seeded, cut into ¾-inch (2 cm) pieces
1 large (200 g) yellow bell peppers, stemmed, seeded, cut into ¾-inch (2 cm) pieces
1 medium (150 g) yellow onion, cut into ¾-inch (2 cm) pieces
4 cloves (20 g) garlic cloves, minced
3 tbsp (45 g) tomato paste
1 can (15 oz) (425 g) cooked black beans, drained and rinsed, drained and rinsed
¾ cup (60 g) panko breadcrumbs
1½ tbsp (15 g) ground flaxseed mixed with water, mixed with 3 tbsp (45 ml) water, let sit 5 minutes
1½ tsp (3 g) ground cumin
1 tsp (1 g) dried oregano
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) olive oil
to taste kosher salt
to taste black pepper
1 tbsp (15 ml) fresh lime juice
4 buns (200 g) hamburger buns (optional)

Equipment (6)

Two large baking sheets (18×13 inch / 45×33 cm)
Large mixing bowl
Fork or potato masher
Small bowl for mixing spices
Burger press or your hands
Medium skillet or griddle

Steps

Before you start

Preheat oven to 425°F (220°C)
Drain and rinse canned jackfruit well, or thaw frozen jackfruit
Have all spices measured out

1
Roast vegetablesOven 425°F / 220°C
- Toss the jackfruit pieces, red bell peppers, yellow bell peppers, onion, and garlic with 3 tbsp (45 ml) olive oil on two large baking sheets.
- Spread in a single layer and season with salt and pepper.
- Roast at 425°F (220°C) for 25–30 minutes, stirring halfway through, until the vegetables are deeply caramelized and the jackfruit edges are crispy and browned.
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Ready when: Vegetables deeply browned and jackfruit edges crispy; onion and peppers very tender
Tip: Don't overcrowd the pans; spread vegetables in a single layer so they roast rather than steam.
2
Mix spices and flax egg
- While vegetables roast, combine the cumin and oregano in a small bowl.
- In another small bowl, whisk together the ground flaxseed and 3 tbsp (45 ml) water; let sit for 5 minutes until thickened to bind the burger mixture.
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Ready when: Flax mixture visibly thickened to egg-like consistency
3
Combine and mash
- Transfer the roasted vegetables to a large bowl.
- Add the tomato paste, black beans, panko breadcrumbs, flax egg, cumin–oregano mixture, and lime juice.
- Mash with a fork or potato masher until the mixture is combined but still chunky—some small pieces of jackfruit and vegetable should remain visible, mimicking shredded ropa vieja.
- Taste and adjust salt and pepper.
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Ready when: Mixture is thick, chunky, and holds together when pressed
Tip: Don't overmix or the burgers will be dense; keep some texture.
4
Chill mixture
- Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours) so the mixture firms up and is easier to shape.
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Ready when: Mixture is firm and cool to the touch
5
Form burger patties
- Divide the chilled mixture into four equal portions.
- Using your hands or a burger press, shape each into a ¾-inch (2 cm) thick patty about 3.5 inches (9 cm) across.
- If the mixture is too wet, chill a bit longer; if too dry, add 1 tbsp (15 ml) water.
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Ready when: Four uniform patties hold their shape when lifted
Tip: Slightly wet hands prevent sticking. Make patties slightly thicker than you want; they'll compress during cooking.
6
Pan-fry burgers
- Heat 2 tbsp (30 ml) olive oil in a medium skillet or griddle over medium-high heat until shimmering.
- Carefully place the patties in the pan, leaving space between them.
- Cook for 4–5 minutes on the first side without moving them, until a golden-brown crust forms.
- Flip and cook for 3–4 minutes on the second side until the patties are heated through and both sides are golden and crispy.
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Ready when: Both sides are golden brown and crispy; patty is hot throughout when a fork pierces it
Tip: Don't press the patties with a spatula; let them develop a crust undisturbed.
7
Toast and serve
- If using buns, lightly toast them cut-side down in the same skillet over medium heat for 1–2 minutes until warm and lightly golden.
- Serve the burgers on toasted buns or on a plate, topped as desired with lettuce, tomato, avocado, or cilantro-lime crema.
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Ready when: Buns are warm and lightly toasted

Good to know

Tips

For authentic ropa vieja flavor, serve with cilantro-lime crema, pickled red onions, and fresh cilantro.
If the burgers fall apart while cooking, the mixture was too wet or not chilled enough. Next time, add 1–2 more tbsp (10–15 g) panko or extend chilling time.
Toast the buns in the residual oil from cooking the patties for extra flavor.
Young green jackfruit in brine is usually found in the international or canned vegetable aisle; avoid ripe jackfruit, which is too soft and sweet.

Make ahead

Burger mixture can be prepared up to 2 days ahead; keep covered in the fridge. Form and cook patties just before serving for the best crust and texture.

Storage & reheating

Cooked patties keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat for 2–3 minutes per side, or wrap loosely in foil and warm in a 300°F (150°C) oven for 10 minutes. Uncooked patties freeze well for up to 2 months; cook from frozen, adding 1–2 extra minutes per side.

Substitutions

young green jackfruit in brine, drained → Hearts of palm or shredded oyster mushrooms (8 oz / 225 g). Both have a stringy texture similar to shredded jackfruit. Roast mushrooms the same way; hearts of palm just need to be drained and gently pulled apart.
cooked black beans, drained and rinsed → Pinto beans or kidney beans (one 15 oz / 425 g can). Any cooked legume works; the flavor will shift slightly but remains authentic to Cuban cuisine.
ground flaxseed mixed with water → 1 large egg or 3 tbsp (45 ml) aquafaba (liquid from canned chickpeas). Both bind the mixture well. For aquafaba, whisk lightly and use the same amount.
panko breadcrumbs → Old-fashioned rolled oats or crushed tortilla chips (¾ cup / 60 g). Oats add texture and moisture; chips add flavor and crunch. Use the same weight.