Jackfruit Burger
This easy vegan BBQ pulled jackfruit burger requires only 6 main ingredients. No grating, shredding, or patty shaping involved.
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Servings: 2
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
Jackfruit: just young jackfruit, water, salt, and eventually lemon juice.
Nutrition
Calories: 471kcal | Carbohydrates: 91g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Fiber: 5g | Sugar: 16g
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