Pulled jackfruit burger

Pulled jackfruit has a delicious and tender meaty texture ideal for a burger. The richness of the BBQ jackfruit is balanced with a fresh and vibrant rainbow slaw, all sandwiched between a toasted brioche bun. Serve with fries, crisps or wedges.
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  • 8 brioche or sourdough bread rolls sliced in half horizontally
  • ¼ cup vegan mayo

Pulled Jackfruit

  • 3 x 400g cans young green jackfruit in water or brine not in syrup
  • 3 Tbs olive or coconut oil
  • 1 large brown onion peeled and finely chopped
  • 5 garlic cloves minced
  • 1 cup vegan BBQ sauce
  • ½ tsp cayenne pepper
  • 1 tsp salt

Rainbow Slaw:

  • 1 cup white cabbage shredded
  • 1 cup purple cabbage shredded
  • 1 carrot shredded
  • 1 cup kale sliced (or substitute with baby spinach)
  • ½ cup sliced brown onion
  • 1 Tbsp sugar
  • 2 tsp seeded mustard
  • Juice of half a lemon
  • Salt and pepper to taste
  • ½ cup Vegan Mayo


The longer the jackfruit cooks, the more tender it will be. If possible, you could cook it in a slow cooker for several hours or overnight. Once cooked, the jackfruit will keep in a sealed container for up to three days in the fridge.
The slaw is best made fresh to keep it crunchy and fresh. For restaurant service, you may even like to keep the vegetables and dressing separate and mix per portion ordered.
Best served with fried, crisps or wedges. You could secure the bun with a skewer for serving.


  • Start by making the pulled jackfruit. Drain, rinse and dry the jackfruit. Place in a bowl and shred using a fork. Toss with 1 Tbs oil and set aside.
  • Heat the remaining 2 Tbs il in a large frying pan on medium heat. Add the onion and fry until translucent. Add the garlic and fry, stirring often, for another minute. Add the jackfruit and cook for another 3-4 minutes or until the jackfruit is starting to brown. Add the BBQ sauce, cayenne pepper and salt, stir and cook covered with a lid on low heat for a further 15 minutes. The longer it cooks, the more tender it will be. Add a little water if needed to keep it saucy.
  • Meanwhile, make the rainbow slaw. Combine all slaw ingredients in a large bowl and toss well to combine.
  • Heat a grill, broiler or salamander to medium-high. Lay the burger buns on a tray with the inside facing up. Place under the heat and toast for several minutes until slightly golden and crisp. Remove from heat and spread each bun with a little mayo.
  • To serve, top the bottom half of the burger buns with a portion of the pulled jackfruit and slaw. Sit the top of the burger bun on top and serve immediately!

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