Pulled Jack fruit and slaw brioche burgers
This is a cracking recipe that will fool even the most carnivorous of your friends. Its packed with flavour and a great way to use some summer veg in this delicious slaw. You will need a tin of jackfruit which is readily available in Asian stores or online.
20 minutes
Serves 3
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Ingredients
- 1 x 400g tin of jackfruit
- ¼ portion of vegan coleslaw see below
BBQ sauce
- 2 teaspoons smoked paprika
- 3 cloves of garlic crushed
- 4 tablespoons tamari/ soya sauce
- 2 tablespoons tomato puree
- 2 tablespoons cider vinegar
- 2 tablespoons oil
- 2 teaspoons maple syrup/agave syrup
- 1/2 tsp chilli powder optional
For the slaw
- 250 g kohlrabi or red cabbage
- 1 medium carrot
- 1/3 red onion
- 1 apple
- 100 g vegan mayo
- 15 g of fresh flat leaf parsley or coriander
To serve
- Vegan mayo
- Pickled red onions
- handful of fresh rocket leaves
- 4-6 Brioche burger buns
- 1 ripe avocado
Instructions
- Using a sharp knife, cut and shred the jackfruit into thin little strips pulling it apart (easiest to use your hands). Transfer to a colander and rinse under cold water, and squeeze it to dry it out so it will fry better
- Put all the ingredients for the BBQ sauce into a bowl and mix well together using a fork. Then add to a bowl along with the jackfruit and mix very well to cover all the jackfruit (easiest to use your hands). Leave to marinade while you make the slaw
- For the slaw, cut the kohlrabi or red cabbage and also the carrot and apple into thin batons approx 1/2cm x 1/2cm x 5cm
- Cut the onion into thin long half moon strips. Finely dice the parsley/ coriander
- Mix together the kohlrabi, carrot, apple, onion and parsley and add a pinch of salt, add in the mayo and mix well
- Taste and adjust the seasoning to your liking
- Heat a frying pan on high heat and add 1 tbsp of oil, once hot add in the marinated jack fruit and fry for 6-8 mins stirring regularly till it’s starting to charred around the edges. Remove from the heat. Cut the avocado in half, remove the stone and using a spoon scoop out the flesh and cut into thin slices.
- Toast the burger buns and add a good dollop of vegan mayo on the bottom bun, followed by a healthy serving of the ‘pulled pork’ along with a good couple of spoonfuls of the coleslaw and a decent few sprigs of rocket. Add a few slices of ripe avocado and some rocket on top followed by the top bun. Enjoy 🙂
Nutrition
Calories: 679kcalCarbohydrates: 62gProtein: 12gFat: 43gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.04gSodium: 1870mgPotassium: 938mgFiber: 11gSugar: 20gVitamin A: 5690IUVitamin C: 69mgCalcium: 170mgIron: 5mg
P r i n t R e c i p e
