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An image of Pulled Jack Fruit and Slaw Brioche Burgers

Pulled Jackfruit and slaw brioche burgers

This is a cracking recipe that will fool even the most carnivorous of your friends. It’s 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.

Takes 20 minutes

Serves 3

Ingredients
 

  • 1 x 400g tin of jackfruit
  • ¼ portion of vegan coleslaw (see recipe below)

BBQ sauce

  • 2 tbsp smoked paprika
  • 3 cloves of garlic (crushed)
  • 4 tbsp tamari (soya sauce)
  • 2 tbsp tomato puree
  • 2 tbsp cider vinegar
  • 2 tbsp oil
  • 2 tbsp maple syrup (agave syrup)
  • ½ tsp chilli powder (optional)

For the coleslaw

  • 250 g kohlrabi (red cabbage)
  • 1 medium carrot
  • ⅓ red onion
  • 1 apple
  • 100 g vegan mayo
  • 15 g of fresh flat leaf parsley (coriander)

To serve

  • Vegan mayo
  • Pickled red onions
  • Handful of fresh rocket leaves
  • 4-6 brioche burger buns
  • 1 ripe avocado

Instructions
 

  • Prepare the Jackfruit:
    Using a sharp knife, shred the jackfruit into thin strips (easiest to use your hands).
    Transfer to a colander, rinse under cold water, and squeeze it to dry out, so it fries better.
  • Make the BBQ Sauce:
    Put all the ingredients for the BBQ sauce into a bowl and mix well using a fork.
    Add the jackfruit to the sauce and mix thoroughly to coat (using your hands works best).
    Leave to marinate while you prepare the slaw.
  • Prepare the Slaw:
    Cut the kohlrabi (or red cabbage), carrot, and apple into thin batons (about ½cm x ½cm x 5cm).
    Slice the red onion into thin, half-moon strips. Finely dice the parsley or coriander.
    Mix together the kohlrabi, carrot, apple, onion, and parsley in a bowl. Add a pinch of salt, then stir in the vegan mayo.
    Taste and adjust the seasoning as needed.
  • Cook the Jackfruit:
    Heat a frying pan over high heat and add 1 tablespoon of oil.
    Once hot, add the marinated jackfruit and fry for 6-8 minutes, stirring regularly until it begins to char around the edges. Remove from the heat.
  • Prepare the Toppings:
    Slice the avocado in half, remove the stone, and scoop out the flesh. Slice the avocado into thin slices.
  • Assemble the Burgers:
    Toast the burger buns. Spread a generous dollop of vegan mayo on the bottom half of each bun.
    Add a healthy serving of the 'pulled pork' jackfruit on top of the mayo, followed by a couple of spoonfuls of the slaw.
    Top with rocket leaves, pickled red onions, and avocado slices. Finish with the top bun.
    Serve and 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
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