BBQ Pulled Jackfruit Burger

YUM, I like a big juicy burger sometimes and this one is quick, easy and super tasty.

This is a quicky meal at our house - using some shortcuts you can be sitting down to eat in under 30 minutes.

The sweet potato fries are a nice addition to this burger and are super simple.  If you'd like to make them with the burgers - get them in the oven first and then everything will be ready at the same time!  Preheat oven to 400 F.  Cut sweet potatoes into wedges*, sprinkle with 1 tablespoon oil, minced garlic, chopped parsley, S&P, squeeze of lemon and hot pepper flakes.  Place on baking sheet into oven for ~20 minutes until golden. *larger wedges take longer to cook than smaller ones.

Enjoy!

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BBQ Jackfruit Burger with Creamy Slaw

Bursting with bold, smoky, spicy-sweet BBQ flavor this pulled 'pork' jackfruit burger is perfectly paired with tangy creamy dairy-free slaw. Make a side of crisp, sweet potato fries for the perfect, nourishing, weeknight vegan meal the whole family loves.

Author : Tracy Halasz

Servings:5 servings

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

INGREDIENTS

• 1 tin jackfruit, in brine
• 2 teaspoon oil
• ½ - 1 teaspoon smoked paprika, harissa or chilli powder
• ½ teaspoon onion powder
• 1 cup BBQ sauce + ¼ cup water mixed together

Coleslaw

• ¼ head cabbage, shredded (or pre-shredded coleslaw)
• 1 handful bean sprouts (optional)
• 2-3 tablespoon toasted sunflower seeds

Slaw Dressing

• ¼-1/2 cup cup Vegenaise
• 2-3 tablespoon vinegar (lemon or juice from dill pickles)
• s&p, to taste
• ½ teaspoon maple syrup (optional)
• 1-2 tablespoon fresh dill, chopped

Everything Else

• pickle or pickled hot peppers (optional on top)
• chopped cilantro or green onions (optional in slaw)
• ¼ cup bleu cheese style dressing
• 2-3 pretzel, ciabatta, brioche, kaiser or onion buns

INSTRUCTIONS

 

Pulled Jackfruit Filling

• Drain jackfruit, gently pull apart into shreds, chopping the hard pieces. Place in a clean kitchen towel and gently squeeze out excess water.
• Sprinkle with salt, ½-1 teaspoon smoked paprika, harissa or chilli powder, ½ teaspoon onion powder and toss to coat.
• Warm the oil in a cast iron skillet over medium-high heat. Add the jackfruit and stir fry for 5 minutes while it releases remaining water and starts to get some color.
• Add your favourite smoky, tangy BBQ sauce homemade or store bought. Heat through until bubbling. Reduce heat to simmer while you prepare the slaw.

Slaw and Dressing

• Add shredded cabbage (or use a coleslaw pack from grocery store) to a large bowl. Add the sprouts and toasted sunflower seeds. 
• Meanwhile, whisk together all slaw dressing ingredients until smooth - taste and adjust seasonings as desired. Toss with cabbage mixture.

Building the Burgers

• Slice buns in half, add butter (optional). Warm/grill buns until toasty and golden.
• Slather bleu cheese style dressing* on the toasted bun.
• Pile some BBQ jackfruit on top (add a drizzle of BBQ sauce if you want a juicier filling).
• Add a generous helping of dilly slaw.
• Finish with bun top, a pickle and hot peppers if you like.
• *I used Earth Island Bleu Cheese Style vegan dressing - it's good!

This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.

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