The uber-talented Elisa from the Happy Skin Kitchen shows us how you can utilise the jackfruit and create a super tasty and healthy burger. Summer may be coming to end but that doesn’t mean you can’t still enjoy a delicious burger. Elisa explains below why she loves the fruit and the recipe.
“Savoury jackfruit has definitely been one of my latest and favourite food discoveries. Although it might be a bit tricky to find (I bought mine in an organic shop) it’s definitely worth going the extra mile for as it works like a dream in any kind of “pulled pork” style recipe. This burger is without shadow of a doubt my favourite veggie burger, the homemade BBQ sauce adds tons of flavour to the jackfruit and the fruity coleslaw is just the perfect accompaniment. If you are feeling a bit lazy or you don’t have the time to get all the ingredients for the BBQ sauce then just go ahead and buy a good quality one as it will still be utterly delicious!”
Ingredients (Serves 2)
1 can of young jackfruit, drained
2 burger buns of your choice (I have used wholemeal seeded ones)
Few lettuce leaves or rocket
A handful of coriander leaves
Optional: ketchup or mayo to serve
For the BBQ Sauce:
½ cup of tomato puree
½ cup of water
4 tbsp of Worcestershire sauce
2 tbsp of apple cider vinegar
½ tsp of garlic powder
½ tsp of sea salt
2 tbsp of maple syrup
1 tsp of black pepper
For the Jazz Apple Coleslaw:
1 Jazz Apple
1 cup of finely sliced white cabbage
1 cup of purple cabbage finely sliced
1 carrot shredded
2 tbsp of plain and unsweetened coconut yogurt
1 tbsp of apple cider vinegar
½ tsp of sea salt
½ tsp of black pepper
1 tbsp of lemon juice
• To make the BBQ sauce, simply mix all the ingredients into a pan. Add the drained jackfruit and mix everything well together. Cook the jackfruit gently on a low-medium heat for about 15-20 minutes. If you have chunkier pieces just pull them apart with a fork.
• While the jackfruit is cooking make the coleslaw. In a large mixing bowl add the sliced white and green cabbage, the apple cider vinegar, lemon juice and salt. With your hands massage the cabbage trying to squeeze out any excess water. Let it sit for 5 minutes before draining any water which you might have in the bowl. Slice the apple in very fine strips and add it to a bowl with the shredded carrot, coconut yogurt and pepper and mix everything together.
• Once the jackfruit is cooked assemble the burger: place the lettuce leaves on the bottom half of the bun, add the BBQ jackfruit, pile on top the coleslaw and add the coriander leaves. Add the sauces of your choice if using and enjoy!