A Vegan Treat – BBQ Jackfruit Burger with Rainbow slaw
A treat this week, following on from Lorraine’s Vegan Protein blog we are privileged to get a glimpse into a new Recipe Book soon to hit the shelves of Dubai and beyond.
Maree Gill has been diligently researching easy vegan recipes for every day and ahead of the book launch she came over to my house to cook one of her favourite dishes, and I am totally converted. We started with lots of lovely canape spreads but those will remain a secret until the book comes out!
BBQ Pulled Jackfruit Burger with Crunchy Rainbow Slaw
This BBQ jackfruit burger recipe is a treat for all the senses and tickles every tastebud. It’s smoky, hearty and huge on BBQ flavour. The crunchy, cool slaw and creamy avocado add even more texture and deliciousness. Fast to whip up, I can assure you these 30-minute BBQ jackfruit burgers will fool any meat lover! This is THE ultimate plant-based substitute for pulled pork. Even a newbie cook can make this satisfying and simple sandwich. All that is left to do is sit back and watch everyone fall in love with this plant-based superstar. There won’t be many leftovers with this crowd-pleaser, guaranteed!
BBQ Pulled Jackfruit
Mix 2 x 565 g/20 oz Tins Young Green Jackfruit in Water or Brine, drained
2 tbsp Brown Sugar
2 tsp Smoked Paprika
1 tsp Garlic Powder
1/2 tsp Cayenne Pepper (add 1 tsp if you like a little extra heat!)
1/2 tsp Sea Salt
1/2 tsp Cracked Black Pepper
1 cup “no-junk” Tomato Ketchup
3 tsp Hot English Mustard
1 tbsp Balsamic Vinegar
1/4 tsp Liquid Smoke, or substitute with 3 tsp smoked paprika
1 tbsp Low Sodium Soy Sauce
2 tbsp Maple Syrup
2 tbsp Peanut or Avocado Oil, for frying
Crunchy Rainbow Slaw
2 cups Red Cabbage, finely shredded
2 Carrots, peeled & grated
1 Red Onion, finely sliced
A handful of Coriander, chopped finely
6 tbsp Vegan Mayonnaise
1 tbsp White Vinegar
Sea Salt and Freshly Cracked Black Pepper, to taste
Place all the BBQ sauce ingredients in a medium saucepan and whisk to combine. Gently heat to a simmer and cook for 5 minutes and remove from the heat.
Rinse the jackfruit and thoroughly dry on paper towel. Cut out the centre “core” portions of the fruit and finely slice these into thin strips. This centre part of the jackfruit is slightly tougher than the more delicate fruit part so the thinner you can slice it the better. Place all the remaining jackfruit chunks in a mixing bowl and gently pull apart the pieces with a fork to achieve that “shredded” look.
Mix together the BBQ seasoning spices and add to the jackfruit. Gently toss to coat thoroughly. Heat a large heavy fry-pan over medium heat. Once hot, add 2 tbsp of oil and the seasoned jackfruit. Toss to coat and cook for 2-3 minutes, until golden in colour and the edges of the jackfruit are starting to crispen.
Add your BBQ sauce to the pan, reserving a little for drizzling on the burgers at the end. Mix into the pan just enough water to make a sauce, around a tbsp or 2. Stir and reduce the heat to medium-low and cook for about 25 minutes for a deep, rich flavour, stirring occasionally.
To make the rainbow slaw, add all the slaw ingredients to a small mixing bowl and gently toss together. Set aside in the refrigerator until ready to serve.
Once the jackfruit has simmered for 25 minutes, turn up the heat to high and cook for a final 2-3 minutes to give the jackfruit a little extra colour and a lovely crispy texture to the edges, then remove from the heat.
Place slices of avocado followed by generous lashings of BBQ jackfruit on the bread or bun bottoms and top with a big scoop of rainbow slaw and a flourish of fresh coriander.
Serve with an extra drizzle of BBQ sauce. For extra crunch and texture, make sure to toast your bread or buns before building your burgers.
Leftover jackfruit keeps for up to a couple days in the fridge, although it’s so incredibly tasty I can guarantee there’s almost never any leftovers to store! Serves 4 to 6
# Despite its name, young jackfruit (also called green or unripe) is surprisingly unfruit like. With a fairly neutral taste profile and meaty texture, it lends itself extremely well to soak up a variety of savoury flavours and shreds apart just like meat when cooked. Ripe jackfruit on the other hand often found at Asian grocers or tinned in sugar syrup, is extremely sweet and eaten just like any other fruit. For this savoury recipe, always remember to look for tins of young, unripe jackfruit in water or brine, most often near the other tinned vegetables in your supermarket or your Asian grocer. # A heavy cast-iron skillet or pan works really well in this recipe to give your pulled jackfruit those crispy, caramelised edges that are little flavour bombs. So, if you have one, definitely use it! If you don’t happen to have a cast-iron pan, just make sure to heat whatever pan you do have to the highest temperature you can and allow the jackfruit to fry without stirring too frequently. That way you will be sure to create those delicious crunchy edges that everyone fights over! # Both peanut oil and avocado oil have higher smoke points so are healthier for frying over their olive oil cousin. Grapeseed oil is a great substitute too as it also has a mild flavour and can be heated to a high temperature.
To serve 4-6 Whole Grain Buns or Toasted Bread (GF for gluten-free eaters) Slices of Avocado Fresh Coriander, to garnish Extra BBQ Sauce, to drizzle