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 fries, 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!
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Why You Will Love Jackfruit
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.
Ingredients and Substitutes
For the Satay Sauce
- soy sauce: we used dark soy sauce, but light soy or tamari will work too.
- peanut butter: smooth peanut butter will work better in this Satay Jackfruit 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 vinegar.
- garlic clove: or garlic paste.
- sesame oil: toasted sesame oil will give a stronger flavour and complement the sesame fries very well, but don’t be heavy-handed with it, as it may overpower the rest of the flavours.
- sriracha: or other hot sauce.
For the Jackfruit Burgers
- tin of young jackfruit: we like Plant Pioneer Young Jackfruit from Sainsbury’s if you’re in the UK.
- brioche buns: vegan, if required.
- Chinese five-spice.
- spring onions.
- lettuce leaves.
For Sesame Fries
- potatoes: choose a floury potato type for the sesame fries, like Maris Piper or King Edward.
- sesame seeds.
- olive oil: or sunflower, or vegetable oil.
Make Sesame Fries
Start by preparing your sesame potato wedges. For potato 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 fries 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.
Make Satay Jackfruit 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!
Make the Jackfruit 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 a mild flavour!
With your fingers or two forks, shred the 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 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 Burgers with sesame fries!
You can store the Satay Jackfruit in the fridge for up to 3 days and reheat it in the pan with a splash of water. Use it for jacket potatoes, vegan pizzas, stuff it into pitta flatbreads or make sandwiches.
If you don’t fancy Satay Jackfruit, make these burgers with shop-bought Hoisin sauce, BBQ sauce or sweet chilli!
Other Vegan Recipes
Satay 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
Asian-Style Satay Jackfruit Burger with Sasame Wedges
For the Sauce:
- 4 tablespoon dark soy sauce or tamari
- 2 tablespoon smooth peanut butter
- 1½ tablespoon golden syrup (or honey)
- 1 teaspoon brown sugar
- 2 teaspoon rice vinegar
- 1 garlic clove crushed or finely chopped
- 2 teaspoon sesame oil
- 1 teaspoon sriracha or other hot sauce
For the Burger:
- 400 g tin of young jackfruit drained
- 2 (vegan) brioche buns halved
- 1 teaspoon 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 tablespoon olive oil
- ¼ teaspoon salt
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 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 with sesame wedges!