Pulled Jackfruit Burgers

Cafés and restaurants are now putting pulled jackfruit on their menus to appeal to vegans, vegetarians and meat eaters alike. Its texture is freakishly similar to pulled pork and you can adjust the spices in this recipe to make it as spicy or smoky as you like.

Serves 4

Ingredients

Pulled Jackfruit

• 1 tbsp olive oil

• 1 small brown onion, diced

• 2 large garlic cloves, crushed

• 2 tsp ground coriander

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1/2 tsp chilli powder (optional)

• 1 bay leaf

• 1 tbsp tomato paste

• 400g can Jackfruit in brine or water

• 200g tinned tomatoes

• 1 tsp Massel ‘beef style’ stock powder

• 1 cup boiling water

• salt to taste

Coleslaw

• 1 cup green cabbage, shredded

• 1 cup red cabbage, shredded

• 1 carrot, grated

• 1 - 2 spring onions, sliced

• 1/4 cup fresh coriander, roughly chopped (optional)

• 1/4 cup vegan mayonnaise

• 1 tbsp apple cider vinegar

• salt and pepper to taste

To serve

• 4 vegan cheese slices

• 4 dill cucumber pickles, sliced

• 4 rings sliced pineapple

• 4 vegan brioche buns

• Your favourite hot sauce or BBQ sauce 
  

Method

1. Jackfruit - Dice the onion and crush the garlic.
   Heat 1 tbsp olive oil over medium heat in a medium sized saucepan. Add the onion and cook for a few minutes, until soft and translucent.

2. Add the garlic, ground coriander, cumin, smoked paprika, oregano, chilli powder and bay leaf. Cook for 1-2 mins, then make a well in the middle and add the tomato paste. Cook this off for at least one minute before mixing to combine.
   Be careful not to burn the bottom of the pan at this point by turning down the heat if required.

3. Drain the jackfruit and add to the saucepan along with the tinned tomatoes, ‘beef style’ stock powder and 1 cup of boiling water. Bring to the boil, then turn down to the lowest heat and simmer with the lid on for 10 minutes. Take off the lid, break up the jackfruit with a wooden spoon and cook uncovered on a low heat until most of the liquid has evaporated, this should take a further 10-15 minutes. Taste and adjust seasoning with salt.

4. While the jackfruit is cooking, prepare the Coleslaw - Finely shred the green and red cabbage, grate the carrot, slice the spring onion and roughly chop the coriander. Place them all into a large mixing bowl.

5. In a separate small bowl, mix together the mayonnaise and apple cider vinegar. Pour this mixture over the cabbage mixture and toss until well combined. Taste and adjust seasoning with salt and pepper.

6. Slice the dill pickles, drain the pineapple and cut the burger buns in half. Assemble the burger by placing some of the coleslaw on the bottom burger bun, top with a slice of pineapple, cheese, jackfruit, pickles and your choice of sauce. Serve immediately.