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A close up image of a jackfruit burger on a wooden board.

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.
5 from 1 vote
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Course: Burgers | Lunch/Dinner
Cuisine: American | Creole
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
Calories: 320kcal
Author: Amanda Logan


Creole Pulled Jackfruit Burger

  • 560 grams / 19.75 oz young jackfruit 2 x 565g cans, drained
  • 2 teaspoon paprika
  • ½ teaspoon sea salt
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper or more to taste
  • 1 teaspoon oregano
  • 1 tablespoon brown sugar
  • 1 cup / 250 ml vegetable stock
  • 45 ml maple syrup
  • 2 cloves garlic finely chopped or crushed
  • 1 Spanish onion finely chopped
  • 2 tablespoon Dijon mustard
  • 1 tablespoon olive or vegetable oil.

Pickled Apple and Fennel

  • fennel bulb washed and finely sliced
  • ¾ cup / 187ml white vinegar
  • ¼ cup raw caster sugar
  • ¼ teaspoon sea salt
  • ½ teaspoon mustard seeds Burger


  • 1 cup Rocket or baby spinach optional
  • Vegan mayonnaise
  • 6 Burger buns


  • 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.


Calories: 320kcal | Carbohydrates: 64g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Sodium: 906mg | Potassium: 240mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1082IU | Vitamin C: 4mg | Calcium: 146mg | Iron: 2mg
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