Jackfruit is a perfect ingredient to make the most delicious vegan burgers! We are sharing our Asian-Style Satay Jackfruit Burger recipe. Topped with a mound of cucumber and spring onion, and served with sesame coated wedges, this is a cross between a Chinese duck pancake, satay chicken skewer and a good ‘meaty’ burger! If you’re in a hurry, skip the sauce and use shop-bought hoisin sauce!
Jackfruit is a wonderful ingredient to substitute pulled chicken or pork with to make meat-favourites into a vegetarian meal. It is a mild flavoured fruit that is perfect for marinating or cooking with various sauces. The beauty of jackfruit is in the texture of its flesh. Cook shredded jackfruit with satay, hoisin, BBQ or sweet chilli sauce to make burgers, sandwiches or to top salads or jacket potatoes.
We first tried jackfruit on our first Veganuary a few years back. We went to London for a weekend and found this wonderful place on the Brick Lane in Shoreditch serving the most wonderful Vegan comfort food. The place is called Mooshies and we feel everyone should try their burgers.
Here we offer our version of a delicious vegan burger: Asian-Style Satay Pulled Jackfruit Burger! If you give it a try, let us know in the comment below what you thought!
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
To Make Potato Wedges:
Start by preparing your sesame potato wedges. For potato wedges or fries, I like using starchy floury potatoes, like Maris Piper or King Edward. They have the perfect texture, crisp up better (due to lower moisture content in them) and cook quicker.
Preheat the oven to 200°C Fan. Cut your potatoes into wedges. Place them in a large bowl, add the oil and toss well to coat. Add sesame seeds and salt and toss again. Use untoasted sesame seeds, as they will brown in the oven as the wedges cook.
Spread the sesame wedges in a single layer on a large baking tray. The more space you can leave between the wedges the better. Space allows for better air circulation and makes them crispier. Cook in the oven for 30-35 minutes turning once halfway through.
To Make Satay Sauce:
Mix dark soy sauce or tamari, smooth peanut butter, golden syrup (or honey if you’re not following the vegan diet), brown sugar, rice vinegar, minced garlic clove, sesame oil and sriracha or other hot sauce in a bowl until combined. Add more or less hot sauce depending on how spicy you like your food.
TIP: If you don’t fancy making your own sauce, I would highly recommend making these using a shop-bought hoisin sauce (we love Flying Goose hoisin). You get a burger and a Chinese “duck” pancake all in one!
To Make the Burgers:
Tip the tin of jackfruit in a colander to drain. Use young jackfruit in water for this recipe. I recommend Plant Pioneer Young Jackfruit that you can buy in Sainsbury’s: it has a lovely soft texture, cooks quick and has mild flavour!
With your fingers or two forks, shred the jackfruit. Heat 1 tbsp of oil in a large frying pan. Add the jackfruit and Chinese five-spice. Stir and cook on medium-high heat for 5 minutes stirring occasionally.
Reduce heat. Add the sauce and cook for another minute to warm through. Lightly toast your halved brioche buns either in the oven (it will take about a minute) or in a toaster. For vegan brioche buns, I love the Make No Bones Vegan Brioche Buns that are normally available at Tesco or Waitrose.
On the bottom halves of the buns, place the lettuce leaves, then add the satay jackfruit mix and top with spring onion and cucumber sticks. Add the top half of the bun. Serve the Satay Jackfruit Burger with sesame wedges!
Burgers are our ultimate comfort food. For other comfort food ideas, have a look at our recipes for:
- Smoky Three Bean Chilli Bowl (Vegan)
- Ultimate Halloumi Burgers with Chimichurri Mayonnaise
- Poutine with Chicken and Garlicky Greens
Asian-Style Satay Jackfruit Burger with Sasame Wedges
Ingredients
For the Sauce:
- 4 tbsp dark soy sauce or tamari
- 2 tbsp smooth peanut butter
- 1½ tbsp golden syrup (or honey)
- 1 tsp brown sugar
- 2 tsp rice vinegar
- 1 garlic clove crushed or finely chopped
- 2 tsp sesame oil
- 1 tsp sriracha or other hot sauce
For the Burger:
- 400 g tin of young jackfruit drained
- 2 (vegan) brioche buns halved
- 1 tsp Chinese five-spice powder
- ½ cucumber cut into thin strips
- 2 spring onions cut into thin strips
- 2 large lettuce leaves
For Sesame Coated Fries:
- 400 g floury white potatoes skin on, cut into wedges
- 15 g sesame seeds
- 1 tbsp olive oil
- ¼ tsp salt
Instructions
To Make Potato Wedges:
- Preheat the oven to 200°C Fan. Place potato wedges in a large bowl, add the oil and toss well to coat. Add sesame seeds and salt and toss again.
- Spread the sesame wedges in a single layer on a large baking tray. Cook in the oven for 30-35 minutes turning once half way through.
To Make Satay Sauce:
- Mix all sauce ingredients in a bowl until combined. Add more or less hot sauce depending on how spicy you like your food.
To Make the Burgers:
- With your fingers, or two forks, shred the drained jackfruit.
- Heat 1 tbsp of oil in a large frying pan. Add the jackfruit and Chinese five spice. Stir and cook on medium-high heat for 5 minutes stirring occasionally.
- Reduce heat. Add the sauce and cook for another minute to warm through.
- Lightly toast your brioche buns either in the oven (it will take about a minute) or in a toaster.
- On the bottoms of the buns, place the lettuce leaves, then add the satay jackfruit mix and top with spring onion and cucumber sticks. Add the top half of the bun and serve with sesame wedges!
Nutrition
