Pulled Jackfruit Burgers
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- Serves: 4
- Preparation: 10
- Cooking: 15
- Ready: 25
A sensational pulled pork-style jackfruit burger packed with all the favourite accompaniments.
To make the burgers
- 2 x 400 g tins or jars of jackfruit in water
- 2 tablespoons olive oil
- 3 garlic cloves, crushed
- 2 teaspoons sweet smoked paprika
- 1 teaspoon ground cumin
- 5 tablespoons soy sauce or tamari
- 3 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 3 tablespoons tomato puree
- Sea salt and freshly ground black pepper
- 8 cos lettuce leaves
- 4 burger buns
- 4 slices of vegan cheese (optional)
- 1 small red onion, peeled and finely sliced
- 1 large tomato, thinly sliced
Drain the jackfruit, rinse it thoroughly and pat dry. Cut it into thin slices.
Put the oil into a large non-stick pan and place over a high heat. Add the jackfruit and stir-fry for 5–7 minutes, until it begins to colour. Add the garlic, paprika and cumin and fry for another minute until aromatic. Reduce the heat to medium, add the soy sauce, maple syrup, vinegar and tomato purée and simmer for another 3–4 minutes, stirring frequently, until all the liquid has reduced down and the jackfruit has thickened and become sticky. Taste and adjust the seasoning if necessary with salt and pepper.
To serve, place some lettuce on the base of a burger bun, top with vegan cheese, if using, slices of red onion, tomato and the jackfruit. Place the other half of the bun on top and serve immediately.
Recipe taken from Linda McCartney’s Family Kitchen: Over 90 plant-based recipes to save the planet and nourish the soul, by Linda, Paul, Mary and Stella McCartney, published by Seven Dials in hardback on 24 June 2021 at £26.
“It can take 2,350 litres of fresh water to produce just one 150g beef burger – that’s enough water to fill 30 bathtubs or have a five-hour shower! So that’s a good reason to try this sensational pulled pork-style jackfruit instead and enjoy the burger experience without harming the environment. You can buy jackfruit in jars and tins.”