Pulled BBQ jackfruit burgers… have you ever met a burger so good it makes you question every other burger you’ve ever had? Well, you’re about to. These smokey, saucy beauties are 100% vegan, absolutely loaded with flavour, and dare I say… better than anything you’ll find at your local burger bar. Why? Because they’ve got the perfect combo of sweet, tangy BBQ jackfruit, crunchy toppings, and a sourdough bun that holds it all together like a pro. Who needs a drive-thru when you can have this?
Why you’ll love these pulled BBQ jackfruit burgers
- Smokey, Sweet, and Saucy: The BBQ jackfruit is the perfect balance of smokey and sweet, with that satisfying “pulled” texture that gives meat a run for its money.
- Totally Vegan, Totally Delicious: No animals harmed, no flavour sacrificed. Win-win, right?
- Better Than Takeout: Juicy, messy, and oh-so-satisfying – these are the kind of burgers that put fast food to shame.
- Easy to Make: Minimal effort, maximum reward. You’ll have these beauties on the table before you can say “extra napkins, please.”
- Crowd-Pleaser: Whether you’re cooking for vegans, skeptics, or just yourself, these burgers are a guaranteed hit. Who doesn’t love a good BBQ moment?
How to make the BBQ pulled ‘pork’ jackfruit
- Drain & Rinse the Jackfruit
Start with canned young green jackfruit (not the sweet kind!). Drain, rinse, and pat it dry. If there are any hard core pieces, slice them thinner so they cook evenly. - Shred It Like You Mean It
Use your fingers or a fork to gently pull apart the jackfruit pieces until they resemble shredded meat. It’s oddly satisfying, trust me. Alternatively, buy a can of jackfruit that is already pulled – big time saver! - Sauté for Flavour
Heat some olive oil in a pan and toss in diced onion. Sauté until fragrant, then add your jackfruit. - Sauce It Up
Pour in your favourite BBQ flavours – smoked paprika, cumin, liquid smoke, BBQ sauce of choice, tomato puree and salt. Add a splash of water or veggie broth to loosen it up, and simmer for 10-15 minutes until it’s tender and juicy. - Caramelise
Crank up the heat a bit to let the edges get slightly crispy and caramelised. This is the secret to that smoky, meaty vibe! But you can skip this part if you are short on time. - Assemble the Burger
Load it up on a toasted bun with all your favourite toppings: cabbage slaw avocado pea smash, or even a dollop of extra BBQ sauce.
Now, step back and admire your masterpiece. It’s BBQ bliss, no grill required!
Can I make these ahead of time?
Absolutely! The jackfruit mixture actually tastes better after sitting for a few hours (or overnight) because the flavours deepen. Just reheat it on the stovetop or in the microwave when you’re ready to serve.
How do I keep the burgers from getting soggy?
Toast your buns! It creates a little barrier to keep all that juicy goodness in check. You can also serve toppings like slaw on the side until just before eating.
Can I make this recipe oil-free?
Yep! Skip the oil when sautéing and use a splash of veggie broth to cook the onions, garlic, and jackfruit.
More recipes you might like:
Creamy Harissa Butter Beans
Smokey Beetroot and Black Bean Burgers
Vegan Sourdough Burger Buns
Roasted Potatoes with Salsa Verde and Pistachios
Creamy Dill Potato Salad
Pulled BBQ Jackfruit Burgers
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Smokey, saucy, and irresistibly messy, these Pulled BBQ Jackfruit Burgers are a plant-based masterpiece that’ll have you questioning why you ever needed meat. Packed with flavour and piled high with your favourite toppings, they’re the ultimate crowd-pleaser for vegans and skeptics alike!
Ingredients
400 grams Young Jackfruit
1/4 cup BBQ Sauce
2 tbsp Tomato Puree
1 tsp Smoked Paprika
1 tsp Cumin
1 tsp Liquid Smoke
1 tsp Salt
1 tbsp Olive Oil
1/2 Onion, finely diced
- Avocado and Pea Smash
1 Large Ripe Avocado
1/3 cup Cooked Frozen Peas
1/2 Lime, juiced
1/4 tsp Salt
- Cabbage Slaw
1/4 Cabbage, thinly sliced
1/2 Lime, juiced
- Other
4 Hamburger Buns
Extra BBQ Sauce
Directions
- Start by finely dicing your onion. Add to a saucepan with olive oil and saute for a few minutes until slightly caramelised. In the meantime, drain and ‘pull’ the jackfruit with a fork or knife. Add to the saucepan.
- Add spices, salt, tomato puree and BBQ sauce. Stir. Pop the lid on and allow to simmer on low to medium heat for 8 minutes or so.
- Prepare your red cabbage by thinly slicing. Add the juice of half a lime and rub into the cabbage. Set aside. Boil frozen peas until tender and then drain. Add a ripe avocado, salt and lime juice to the peas and smash. Set aside.
- Heat a small fry pan over medium heat and lightly toast hamburger buns with a little olive oil.
- Once the jackfruit is cooked assemble the burgers. Start with a dollop of BBQ sauce, adding jackfruit, then the avocado pea smash and cabbage slaw.
