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Easy Creole Jackfruit Burger

The vegan holy-grail that is jackfruit makes a wonderfully textured and very meaty substitute in this spicy Easy Creole Jackfruit Burger.

Ingredients

Creole Pulled Jackfruit Burger

  • 2 x 565 gram cans young green jackfruit in brine
  • 2 teaspoon 10grams paprika
  • ½ teaspoon 2.5 grams sea salt
  • 1 teaspoon 5 grams onion powder
  • 1/2 teaspoon 2.5 grams cayenne pepper (or more if you're game)
  • 1 teaspoon 5 grams oregano
  • 1 tablespoon 20 grams brown sugar
  • 250 ml vegetable stock
  • 45 ml maple syrup
  • 2 cloves garlic finely chopped or crushed
  • 1 Spanish onion finely chopped
  • 2 tablespoon 40 ml  Dijon mustard
  • 1 tablespoon 20ml olive or vegetable oil.Pickled Apple and Fennel
  • fennel bulb washed and finely sliced
  • 200 ml white vinegar
  • ¼ cup 60 grams raw castre sugar
  • ¼ teaspoon 1.25 grams sea salt
  • ½ teaspoon 2.5 grams mustard seedsBurger buns
  • Rocket or baby spinach optional
  • Vegan mayonnaise

Instructions

  • To make the pickled fennel, place the sliced fennel in a bowl.
  • Bring the vinegar, salt, sugar and mustard seeds to a boil until the sugar has dissolved. 
  • Pour the hot pickling brine over the fennel and set aside. 
  • Drain and rinse the jackfruit pieces. 
  • Cutting from the longest point of each piece, slice the lengthways in to thin strips. 
  • Heat the oil in a medium saucepan or pot and sautée the Spanish onion and garlic for five minutes. 
  • Meanwhile, combine the cayenne pepper, paprika, oregano, onion powder, salt and sugar in a bowl.
  • Add the spice mix to the onion and garlic and stir for a minute.
  • Add the jackfruit slices and toss to coat in the spices.
  • Add the stock and bring up to a simmer. 
  • Cook for around 25 minutes, breaking the jackfruit up into "shreds" as you go, or until the stock is reduced down to a sauce. 
  • Remove from the heat and add the dijon mustard, stirring through. 
  • Taste and adjust seasoning if needed.
  • Slice open the burger buns and smear with a good dollop of vegan mayonnaise. Follow with a handful of rocket or baby spinach. Add a good spoon of pulled jackfruit followed by the pickled fennel to serve.