Search my recipes

It’s a classic, who doesn’t love a good Pulled Jackfruit Burger? Whilst I have been making them for some time now, it occurred to me that I haven’t shared my recipe with you yet.

This is a super simple one pot job, make a batch and freeze some for a raining day. Its perfect for summer or winter, whatever the season it’s always a winner.

The slaw I make with this includes some classic combinations, apple and celery. It gives it a sweet and cooling crunch to add a cooling contrast to the soft and spicy Jackfruit.


2 400g tins of Jackfruit pieces
1 onion finely diced
2 fat garlic cloves finely grated
2 tbs tomato puree
1 tin chopped tomato
2tsp smoked paprika
2tsp ground cumin
1/8-1/4 tsp cayenne pepper
2 tsp liquid smoke
¼ cup good quality Bottled BBQ sauce
1 tbs tamari soy
1 tbs tomato ketchup
1 tsp salt
Good grind of fresh black pepper
1 tbs light oil

1 sharp green apple sliced into matchsticks
1 medium carrot coarsely grated
2 celery sticks thinly sliced
½ red onion thinly sliced
1 heaped tbs whole grain mustard
2 tsp vegan Worcester sauce
Salt and pepper
½ cup vegan mayo

To serve
Burger buns
Sliced pickled
Coriander leaves
Shredded lettuce
Extra BBQ sauce
Sliced avocado
Sliced tomato


In a saucepan add the onions and oil and cook until soft sweet and translucent, add the garlic and cook for a further minute.

Add in the cumin, cayenne pepper, paprika, tomato puree, liquid smoke, tamari, ketchup and cook for a further minute.

Add the drain jackfruit and stir to combine, breaking down the jackfruit pieces as you go. Once everything is well combined, add the chopped tomatoes and BBQ sauce. Stir to combine.

Cook for about 20-30minutes, until reduced and thicken up a little. Taste for seasoning and add about 1 tsp salt and a very good grind of fresh black pepper.

Whilst the jackfruit is cooking down, add all the ingredients for the slaw and set aside.

Before serving warm up your buns in oven to lightly crisp the inside. Also prepare whatever fillings you have chosen.

When you’re ready to serve, fill the bun with the Jackfruit and top with slaw, coriander and sliced pickles is only extras I go for.

Ensure napkins are to hand!!

Leave a Reply

Your email address will not be published. Required fields are marked *


About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

Follow me

Sign up to my newsletter and receive access to delicious bonus recipes

Your name and email address will be stored to provide the newsletter, as explained in the Privacy Policy. By clicking 'subscribe', below, you confirm that you have read and accepted my Privacy Policy.