This pulled BBQ Jackfruit Burger patty is a great vegan alternative and perfect for BBQ season. Topped with a fennel slaw, you’ll love this recipe.
For the Shaved Fennel Slaw:
- 2 cups fennel, finely, finely cut – I suggest using a mandolin
- 3 tbsp lemon
- 2 tbsp olive oil
- 1 tsp Himalayan sea salt
- dash of pepper
- 1/4 cup finely cut fresh mint and parsley
Jackfruit Marinade/BBQ Sauce:
- 284g The Jackfruit Co. Light Salted Jackfruit
- 2 tbsp. coconut aminos
- juice of half a lime
- 3 tbsp. vegan BBQ sauce
- 3 tbsp. sugar free ketchup
- 1 1/2 tbsp maple syrup
- 1 tbsp. cumin
For the Burger:
- Toasted Burger Buns
- Vegan Mayo
- Ribboned Cucumber
Into a large bowl, add all your ingredients for the Fennel Slaw. Stir and set aside for around 30 minutes.
Into a small bowl combine your marinate ingredients – apart from the Jackfruit – and stir till well combined. Remove your Jackfruit from the package and place into a medium sized mixing bowl. Add 1/2 of the marinate to the jackfruit and stir till well combined. Place in the fridge for 20 minutes.
While the magic happens prepare your cucumber by using a vegetable peeler.
Remove Jackfruit from the fridge and cook for 15 minutes in a well heated cast iron skillet. I suggest cooking for 7 minutes on each side, on medium heat. You want to get those lovely crispy bits all around. You can also cook on a non-stick skillet. The Jackfruit is ready when it’s hot throughout.
To assemble your burger, add mayo to both sides of your toasted bun, then place your desired amount of Jackfruit, cucumber, slaw (make sure to avoid adding any liquid) and some of your BBQ sauce you made . Enjoy immediately. You’re not going to believe how amazing this combo of flavours is!
You can prepare your Jackfruit in advance and store in the fridge for up to 5 days before cooking.
I also suggest this Jackfruit in wraps and sandwiches.
Store your BBQ sauce in a tight sealed container in the fridge for up to 2-3 weeks.
Keywords: bbq, burger, jackfruit, plant based, vegan