One of the easiest plant-based burgers you can make is this BBQ pulled jackfruit burger. With just 6 simple ingredients, you don't have to worry about grating, blending, or shaping patties. The best part is that it's ready in just 30 minutes. For an extra flavor boost, toss on some quick pickled red cabbage!
Big Flavor, Simple Steps
With my background in food science, I'm all about simplifying plant-based food (especially plant-based meat alternatives) without sacrificing flavor.
I've done it with my 4-ingredient black bean burgers and these tomato tofu sausages. But this jackfruit burger is even more straightforward: a homemade pulled-porc-style filling paired with some tangy red cabbage. No blending or grating required.
And if you've never cooked with jackfruit before, this is the perfect recipe to get started.
What is young jackfruit?
Jackfruit is a sweet, tropical fruit growing on the jackfruit tree in Southeast Asia that tastes like a mix of pineapple, banana, and mango.
However, the young and unripe jackfruit has a neutral taste and its pulp has a dense, stringy texture, making it a great substitute for pulled pork or shredded chicken in plant-based dishes.
While it mimics a meaty texture, jackfruit is low in plant-based protein. So even though it's ideal for replacing the feel of meat, it cannot replace its protein content.
For recipes like this one, you want to use canned young jackfruit in brine, which you can easily find in most large grocery stores. Alternatively, you can order it online.
Key ingredients and substitutions
- Canned jackfruit in brine: The ingredient list should look something like young green jackfruit, water, salt, and some sort of acid (e.g., lemon juice, lime juice). Brands with clean ingredients include Clearspring (UK), Trader Joe's (USA), Mementa (USA), DM Bio (DE).
- Vegan BBQ sauce: I like taking BBQ sauce as a shortcut for seasoning to keep this recipe as simple as possible. If possible choose a high-quality BBQ sauce with clean ingredients. Make sure it's vegan if you're on a vegan diet.
- Smoked paprika and garlic powder: To give the jackfruit an intense smokey flavor similar to pulled pork, I like to add some smoked paprika. Garlic powder is great to round it all off. You can add a little chili powder or a squeeze of hot sauce if you like it spicy.
- Homemade quick pickled red cabbage: Use pre-shredded cabbage to save time. Then, combine it with red wine vinegar, water, sugar, and salt. The tanginess of the cabbage pairs incredibly well with the sweet and smoky flavors of the jackfruit. If you don't want to make pickled red cabbage, you can use sliced pickles instead.
- Burger buns: This jackfruit burger tastes great on both soft brioche buns and crispy sourdough buns. I prefer the latter as the jackfruit filling is already a little sweet and soft.
Elo's tips
- Shredd the jackfruit as finely as you can for that perfect pulled texture. Press it with your thumbs until it breaks apart or pull the softer pieces apart with your fingers.
- Rub a little vegetable oil on your hands before shredding the jackfruit. Even after soaking in brine, the jackfruit pulp can still be a little sticky, and that sap can be tricky to wash off.
- Use a food processor for larger quantities: Another easy way to shred jackfruit is using a food processor fitted with an S-blade and pulsing until the jackfruit falls apart. This can be handy if you're making more jackfruit burgers. But for 2 people I wouldn't bother with extra dishes.
Step-by-step instructions
- Step 1: Make the quick pickled cabbage. Add the shredded cabbage to a 16-oz (500 ml) glass jar. Pour in some boiling water, red wine vinegar, sugar, and salt. Give it a good stir (see step-by-step photos). Optionally, add in some spices (e.g., bay leaf, cloves, black peppercorns). Let it sit while you prepare the jackfruit.
- Step 2: Drain, rinse, and shred the young jackfruit. Place the canned young jackfruit in a colander. Rinse it thoroughly under cold water to remove the briny taste. Shred it into small pieces with your fingers until it has a texture that resembles pulled pork. Rinse it again, then press out as much water with your hands as you possibly can.
- Step 3: Make the marinade. Combine the BBQ sauce, olive oil, smoked paprika, garlic powder, and salt in a bowl.
- Step 4: Marinate the jackfruit. Add the shredded jackfruit to the bowl with the marinade. Let it sit for 10 minutes to soak up the flavors.
- Step 5: Sauté the jackfruit. Heat a nonstick pan with a little olive oil. Sauté the marinated jackfruit over medium-high heat for 10 minutes until golden and crispy. Stir often.
- Step 6: Assemble the burger. Toast the burger buns in a preheated oven until golden. Top them with a lettuce leaf, a little of the BBQ jackfruit filling, and finish it off with the pickled red cabbage. No additional sauce needed as the BBQ jackfruit is already nice and juicy.
Make-ahead and storage tips
Meal prep: For more intense flavors, you can marinate the jackfruit and quick-pickle the red cabbage overnight. That way you only have to sauté the jackfruit before serving.
Storage tips: If you have some leftover cooked jackfruit filling, you can store it in an airtight container in the refrigerator for up to 3 days.
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The recipe
Jackfruit Burger
Ingredients
For the burgers
- 14 oz (400 g) canned young jackfruit in brine not jackfruit in syrup
- 1 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ cup (70 g) BBQ sauce
- 2-4 burger buns depending on their size, gluten-free if needed
- 2-4 lettuce leaves
For the quick pickled cabbage
- 5 oz (140 g) pre-shredded red cabbage
- ⅔ cup (160 ml) boiling hot water
- ⅔ cup (160 ml) red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
Instructions
Pickle the cabbage: Add the red wine vinegar, boiling water, salt, and sugar to a mixing bowl. Add in the shredded red cabbage and give it a good mix. Let it sit for 10 minutes.
Jackfruit: Thoroughly rinse the jackfruit under cold water and break up the pieces with your fingers until finely shredded. Press out excess water with your hands.
Marinade: Add the olive oil, smoked paprika, garlic powder, and salt to a medium bowl. Add in the jackfruit and marinate for 10 minutes.- Buns: Preheat the oven to 400°F (200°C) for the burger buns. Bake for 5-7 minutes until golden.
Sauté: Sauté the jackfruit over medium heat with a little olive oil for 10-12 minutes until it turns golden and starts to crisp up.
Serve: Top each bun with a lettuce leaf, a few tablespoons of filling, and some quick pickled red cabbage.
Notes
Nutrition
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