These vegan BBQ pulled jackfruit burgers are the ultimate comfort food. The recipe is easy to make and is a flavor-bursting vegan alternative to BBQ favorites like pulled pork or pulled chicken. The jackfruit has a meaty texture that perfectly absorbs the barbecue flavors.
If you want to know more about jackfruit and how it tastes, check out my article Vegan Pulled Jackfruit.
This BBQ pulled jackfruit burger is:
Easy to make ahead: All components of this jackfruit burger are easy to prepare ahead. The pulled jackfruit will keep 3 days in the refrigerator and reheats perfectly. The coleslaw will be even tastier the next day, and keeps for several days. And the quick pickled red onions are also best when you let them marinate for a few hours. They will keep 2 weeks in the refrigerator.
Flavor-bursting: The jackfruit itself is rather neutral-tasting. But it has the ability to soak up the BBQ flavors from the sauce nicely. The coleslaw adds a refreshing element and the quick pickled onions are not only super vibrant pink in color but taste amazing too! They have just the right balance between sweet and sour to take this burger to the next level.
Hearty and comforting: Vegans, vegetarians, and omnivores will crave these burgers alike. The pulled jackfruit offers a great alternative to BBQ favorites like pulled pork or pulled chicken. Green, young jackfruit in brine or water has a meaty texture that makes for the perfect meat-substitute. You take one bite and will feel like in food-heaven.
Great party food: Since these jackfruit burgers are suited for almost all diets, they are the ultimate party food. A big plus: They are easy to prepare ahead and ensure a relaxed evening, especially for the host.
Quick version
If you have a lazy day, you can make the super-quick version of these pulled jackfruit burgers. For the cabbage slaw, simply use a bag of already shredded cabbage and carrots and just make the dressing with the ingredients found in the recipe card. Or even easier: Use ready-to-eat store-bought coleslaw.
You could also substitute bread and butter pickles from the supermarket in place of the pickled onions for the tangy element, if you are pressed for time.
Recipe BBQ Jackfruit Burger
Drain 2 cans jackfruit and rinse the jackfruit pieces. Slice the pieces from the tough core to the outer edge to get as close to a ‘pulled texture’ as possible. Remove the seeds if desired (I did not).
Heat 1 tablespoon oil in a large frying pan over medium heat. Add onion and cook, stirring often, until softened and golden, about 5 minutes.
Add jackfruit, ketchup, BBQ sauce, and apple juice and stir to combine. Cover and cook for 10 minutes while maintaining a gentle simmer. Meanwhile gather the rest of the desired fixings to make the burger.
Mash the jackfruit with a fork. When all the jackfruit is broken into shreds, taste and adjust the sauce. At this point you can thin it with a little water if it seems dry or cook the sauce if it is still too thin.
Pile the pulled jackfruit onto hamburger buns and finish with cabbage carrot slaw, quick pickled onions and cilantro. I love them when served with crispy, oven-baked potato wedges. Yum!
Want to know more about jackfruit - how it tastes and how else you can use pulled BBQ jackfruit? See my article Easy Vegan Pulled Jackfruit
More recipes with pulled jackfruit
Make these pulled BBQ jackfruit tacos with veggies and sriracha mayo.
More Vegan BBQ Favorites
If you make this recipe, be sure to leave a comment or/and give this recipe a rating! Above all, I love to hear how the recipe turns out in your kitchen.
Vegan Pulled Jackfruit Burger (with canned jackfruit)
Ingredients
Quick pickled red onions:
- 2 small red onions, thinly sliced
- ½ cup apple vinegar (white wine or apple cider vinegar)
- ¼ cup water
- 1 teaspoon fine salt
- 2 tablespoons sugar
Coleslaw (see note for shortcut):
- 2 ½ cups finely sliced purple cabbage (about ¼ red cabbage, 6 oz/175 g)
- ¾ cup shredded carrots (about 1 medium carrot, 3 oz/85 g)
- 3 tablespoons sunflower or olive oil
- 3 tablespoons vinegar (white wine or apple cider vinegar)
- ½ teaspoon salt
- 2 teaspoons sugar
Pulled jackfruit:
- 2 cans (14oz/400 g each) green jackfruit in brine (not sweet, see note)
- 1 medium onion, thinly sliced
- ⅓ cup (80 g) ketchup
- ⅓ cup (80 g) BBQ Sauce
- ⅔ cups (160 g) apple juice (use water if you like it less sweet)
- Oil
In addition:
- Hamburger buns
- Cilantro (optional)
Instructions
Pickled onions:
- Heat all ingredients in a small saucepan, and let the onions simmer in the brine for 1 minute. Pour everything in a glass jar with lid. Let the onions marinate for at least 30 minutes. Tip: The onions taste best if marinated for a few hours or in the fridge overnight.
- Storage and make ahead: The onions will keep refrigerated in a sealed jar, covered in brine, for up to 2 weeks.
Coleslaw:
- Slice cabbage on a mandoline or with a sharp knife. For the shredded carrots, use a julienne peeler, box grater or the grating attachment on the food processor. Alternatively, use a store-bought bag of cabbage-carrot mix (see note).
- For the dressing, briefly whisk olive oil, vinegar, salt, and sugar in a medium bowl using a hand whisk.
- Add the cabbage and toss until all of the ingredients are lightly coated in dressing, then knead cabbage with your hands for a minute to soften. Taste and adjust seasoning if needed. Stir in carrots right before serving. If you don’t mind purple colored carrots, you can mix them in right away.
- Storage and make ahead: Keep tightly covered in the fridge for several days (coleslaw will soften over time).
Pulled jackfruit:
- Drain 2 cans jackfruit and rinse the jackfruit pieces. Slice the pieces from the tough core to the outer edge to get as close to a ‘pulled texture’ as possible. Remove the seeds if desired (I did not).
- Heat 1 tablespoon oil in a large frying pan over medium heat. Add onion and cook, stirring often, until softened and golden, about 5 minutes.
- Add jackfruit, ketchup, BBQ sauce, and apple juice and stir to combine.
- Cover and cook for 10 minutes while maintaining a gentle simmer. Meanwhile gather and prepare the rest of the ingredients for serving if making sandwiches/burgers/quesadillas/tacos.
- Mash the jackfruit with a fork. When all the jackfruit is broken into shreds, taste and adjust the sauce. At this point you can thin it with a little water if it seems dry or cook the sauce if it is still too thin.
- Storage and make ahead: Store the cooked BBQ jackfruit, tightly covered, in the fridge for up to 3 days, or freeze for up to 3 months. It reheats perfectly.
Assemble:
- Serve the hamburger buns with pulled jackfruit, some coleslaw, onion pickles, and cilantro.
Helena says
Made this pulled jackfruit burger with different fixings - aioli, spinach, and pickles. They came out fantastic. Thank you for the easy recipe.
Carbgirl says
Sounds awesome, Helena. And I'm so happy to hear that it turned out well! Thanks for your comment and rating.