Jackfruit is the perfect ingredient to make the most delicious vegan burgers! And today we are sharing our favourite Pulled Jackfruit Burger recipe. Canned jackfruit is cooked, shredded and mixed with a delicious satay-style sauce and topped with a mound of cucumber and spring onion. These vegan jackfruit burgers are a cross between a Chinese duck pancake, satay chicken skewer and a good ‘meaty’ burger!
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Whether you are a sworn meat lover or follow a plant-based diet, we are convinced that you will love this recipe. Jackfruit burgers are great served with Sesame Fries, Parmentier Potatoes, Sweet Potato Fries or Roasted Swede!
And if you’re into burgers, have a look at some of our favourite meatless burger recipes, including Chimichurri Halloumi Burgers, Beetroot and Goats Cheese Burgers and Homemade Fish Burgers with Tartar Sauce!
What Is Jackfruit and Where To Buy It?
Jackfruit is a wonderful ingredient to substitute pulled pork or pulled chicken with to make meat favourites into a vegetarian meal. It is a tropical fruit with a neutral taste that is perfect for marinating or cooking with various sauces to create great vegan dishes. The beauty of jackfruit is in the meaty texture of its flesh.
Since it has a neutral flavour, it’s great for absorbing extra flavours. Mix shredded jackfruit with satay, hoisin, BBQ or sweet chilli sauce to make burgers, sandwiches or to top salads or fill jacket potatoes.
Where to find jackfruit, you ask? Most large grocery stores, like Sainsbury’s and Waitrose in the UK (or Trader Joe’s in the US) store this ingredient. Alternatively, you can buy Jackfruit on Amazon or other online stores.
Ingredients and Substitutes
Here are all the things you will need to make a delicious vegan jackfruit burger. Find quantities, full instructions and nutritional values in the recipe card at the bottom of the post.
For The Satay-Style Sauce
- soy sauce: we used dark soy sauce, but light soy sauce or tamari will work too.
- peanut butter: smooth peanut butter will work better in this Jackfruit burger recipe.
- golden syrup: can be replaced with agave nectar, maple syrup or clear honey if you are not vegan.
- brown sugar: we used light brown sugar.
- rice vinegar: can be replaced with white wine or apple cider vinegar.
- garlic clove: or garlic paste. You may also use ¼ teaspoon of garlic powder.
- sesame oil: toasted sesame oil will give a stronger flavour and complement other flavours very well, but don’t be heavy-handed with it, as it may overpower the rest of the ingredients.
- sriracha: or other hot sauce (like Buffalo sauce or Tabasco).
For The Jackfruit Burgers
- tin of young green jackfruit: we like Plant Pioneer Young Jackfruit from Sainsbury’s if you’re in the UK. You need unripe jackfruit in brine or water (not syrup). Whilst fresh jackfruit can be used in burgers, the instructions below are given for canned jackfruit.
- burger buns: we used vegan brioche buns.
- Chinese five-spice.
- veggies: we topped our pulled jackfruit burgers with cucumber, spring onions and lettuce leaves, but you can use bell peppers, sliced red onion
Follow three easy steps to make these veggie burgers.
Step 1: Make The Sauce
Mix soy sauce, peanut butter, golden syrup, brown sugar, vinegar, minced garlic clove, sesame oil and sriracha in a small bowl until combined. Add more or less hot sauce depending on how spicy you like your food. You may also add some chili powder.
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!
Step 2: Make Jackfruit Burger Filling
Tip the tin of jackfruit in a colander to drain.
With your fingers or two forks, shred the jackfruit into thin strings. Canned green jackfruit has a stringy texture and should break up easily.
Heat oil in a large frying pan. Add the pulled jackfruit and Chinese five-spice. Stir and cook on medium heat for 5 minutes stirring occasionally.
Reduce heat. Add the sauce and cook for another minute to warm through.
Step 3: Assemble
Lightly toast your halved burger buns either in the oven (it will take about a minute) or in a toaster.
On the bottom halves of the buns, place the lettuce leaves, then add the pulled jackfruit mixture and top with spring onion and cucumber sticks. Add the top half of the bun. Serve immediately.
What To Serve Jackfruit Burgers With?
We love serving this vegan burger with Sesame Crusted Potato Wedges, but it also goes well with sweet potatoes, French Fries or Polenta Chips.
You can also add a lovely Asian-Style Cole Slaw or a simple green salad on the side.
It depends. We feel like this delicious recipe tastes more like shredded Peking Duck. If you want that pulled pork smoky flavor, try making a BBQ Jackfruit burger by using shop-bought or homemade BBQ sauce. Head to our BBQ Pulled Pork Burgers With Red Cabbage Slaw recipe, if you want a meaty burger.
If you don’t fancy Satay Jackfruit, make an ultimate burger with shop-bought Hoisin sauce, barbecue sauce or sweet chilli!
Storage & Leftovers
You can store the Satay Jackfruit in an airtight container in the fridge for 3-4 days and warm it through in the pan with a splash of water over low heat.
More Vegan Recipes To Try
Pulled Jackfruit Burgers are the ultimate comfort food, right? For other vegan comfort food ideas, have a look at our recipes for:
- Vegan Tofu Bulgogi (Korean Marinated Tofu)
- Yasai Itame with Tofu
- West African Vegan Peanut Stew with Butternut Squash
- Creamy Vegan Caribbean Curry
Pulled Jackfruit Burger Recipe (Vegan Burgers)
For the Sauce:
- 4 tablespoon soy sauce
- 2 tablespoon smooth peanut butter
- 1½ tablespoon golden syrup or agave nectar
- 1 teaspoon brown sugar
- 2 teaspoon rice vinegar
- 1 garlic clove minced or very finely chopped
- 2 teaspoon sesame oil
- 1 teaspoon sriracha or other hot sauce
For the Burger:
- 400 g (1) tin of young green jackfruit drained
- 2 (vegan) brioche buns halved
- 1 teaspoon Chinese five-spice powder
- ½ English cucumber cut into thin strips
- 2 spring onions cut into thin strips
- 2 large lettuce leaves
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 tablespoon 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 immediately.