This is a BBQ jackfruit burger built around canned young jackfruit, smoked paprika, and barbecue sauce, finished with a quick vinegar slaw on a toasted whole wheat bun. It takes about 50 minutes start to finish and comes in at 179 calories per burger. The honest reason to make it: the filling reheats better than almost any other burger filling, so cooking one batch covers several meals without any extra effort.
Ingredient notes
- Canned young jackfruit: Buy it packed in brine or water — not syrup. Syrup-packed jackfruit is sweet and will fight the barbecue sauce. Most large grocery stores carry it near the canned tropical fruit or in the international aisle.
- Barbecue sauce: The recipe calls for a smoky-flavored sauce. A sauce with molasses or hickory smoke listed early in the ingredients will give you the most depth. Avoid honey-based sauces here — they scorch quickly at simmer temperature.
- Smoked paprika: Regular paprika is not a substitute. The smoked version is doing real work in this recipe. A fresh tin makes a noticeable difference if yours has been open for more than a year.
- Vegan mayo: Any store-bought vegan mayo works. If you want a lighter slaw, plain unsweetened oat yogurt is a decent swap and holds up well in the fridge overnight.
- Whole wheat buns: These hold up better to the saucy filling than standard white buns, which go soggy fast. Brioche-style vegan buns are a good upgrade if you can find them.
The technique that matters
Drying the jackfruit before it hits the pan is the step that separates a good result from a watery one. Canned jackfruit holds a lot of liquid, and if that moisture steams off in the skillet, the jackfruit stews instead of building any color or texture. Pat it firmly with a kitchen towel, then let it sit on the towel for a couple of minutes while your onions cook. Once it goes into the skillet, resist the urge to stir constantly — let it sit undisturbed for a minute or two so it picks up a little color before you start breaking it apart. That brief contact with the hot pan gives the finished filling a slightly caramelized edge that makes it taste less like stewed fruit and more like something that actually belongs on a burger.
What can go wrong
- Filling turns out watery: This usually means the jackfruit wasn’t dried enough or the heat was too low. If the pan looks soupy after adding the sauce, turn the heat up slightly and cook uncovered, stirring occasionally, until the liquid reduces and the sauce clings to the jackfruit.
- Jackfruit stays chunky instead of shredding: Young canned jackfruit shreds easily, but only after it has cooked through and softened. If it’s resisting the spoon at the 10-minute mark, add a splash of water, cover the pan, and give it another 5 minutes before trying again.
- Slaw makes the bun soggy: The apple cider vinegar draws moisture out of the slaw mix quickly. Dress the slaw no more than 15 minutes before serving, or keep the dressing separate and toss right before assembling.
- Garlic burns before the jackfruit goes in: Garlic only needs about 60 seconds over medium heat. If your onions aren’t fully softened yet when you add the garlic, pull the pan off the heat briefly — burnt garlic turns bitter and there’s no fixing it once it’s in.
- Buns go cold and stiff before serving: Toast the buns last, right before you plate. A bun toasted 10 minutes early loses its crispness and just gets dry.
Make-ahead notes
The jackfruit filling is the best part of this recipe for batch cooking. Make a full batch — or double it — and store the filling in an airtight container in the fridge for up to 4 days. It actually tastes better on day two once the sauce has had time to soak in further. To reheat, put it in a small saucepan over medium-low heat with a tablespoon of water to loosen it, stirring until hot throughout, about 5 minutes. It also freezes well: portion it into single-serving bags or containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Keep the slaw separate — it doesn’t freeze and only stays good in the fridge for about a day before it gets limp. Make a fresh batch of slaw each time you pull the filling out.
Vegan Jackfruit Pulled 'Pork' Burger
Ingredients
Main Ingredients
- 2 cans jackfruit in brine or water, drained and rinsed
- 1 tablespoon olive oil extra virgin for best flavor
- 1 cup yellow onion finely chopped
- 3 cloves garlic minced
- 1 cup barbecue sauce use smoky flavored sauce
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper optional, for heat
- 4 units burger buns preferably whole wheat
- 1 cup slaw mix prepackaged or homemade
- 1 tablespoon vegan mayo for slaw dressing
- 1 tablespoon apple cider vinegar for slaw dressing
Instructions
- Begin by draining and rinsing the jackfruit thoroughly. Pat it dry with a clean kitchen towel to remove excess moisture.
- Heat the olive oil in a large skillet over medium heat (around 180°C / 355°F). Sauté the onions until translucent and fragrant, about 5 minutes.
- Add minced garlic and cook for another minute, stirring constantly to prevent burning.
- Incorporate the prepared jackfruit into the skillet, breaking it apart with a wooden spoon to achieve a shredded texture.
- Pour in the barbecue sauce, smoked paprika, and cayenne pepper. Stir well to ensure the jackfruit is evenly coated.
- Lower the heat and let it simmer for about 15-20 minutes, stirring occasionally. You’ll know it's done when the jackfruit is tender and has absorbed most of the sauce.
- Meanwhile, prepare the slaw by combining the slaw mix with vegan mayo and apple cider vinegar. Toss well to combine and season with salt and pepper to taste.
- Toast the burger buns lightly for a crisp texture.
- Assemble the burgers by placing a generous scoop of the pulled 'pork' jackfruit onto each toasted bun, topping with a spoonful of slaw. Serve immediately.
Notes
Nutrition
FAQ
Can I use fresh jackfruit instead of canned?
You can, but it’s significantly more work and the results aren’t better. Fresh unripe jackfruit needs to be peeled, seeded, and parboiled before it’s usable, and the sticky latex sap makes prep messy. Canned young jackfruit in brine is already at the right stage of ripeness and saves about 30 minutes of prep.
How do I know which canned jackfruit to buy?
Look for ‘young green jackfruit’ or ‘unripe jackfruit’ packed in brine or water — the label should not say ‘ripe’ or ‘in syrup.’ The brine-packed version has a slightly firmer texture that holds up better during cooking. Drain and rinse it well regardless, since the brine can leave a faint tinny taste.
Can I make this in a slow cooker instead of on the stovetop?
Yes, and it works well for batch cooking. Sauté the onion and garlic on the stovetop first — skip this step and the slow cooker version will taste flat — then add everything to the slow cooker and cook on low for 4 hours or high for 2 hours. Shred the jackfruit with two forks before serving. The texture is slightly softer than the stovetop version but still good.
Is there a way to get more char or smokiness without a grill?
After the filling is done, spread it in a thin layer on a baking sheet and broil it for 3 to 4 minutes until the edges start to caramelize and darken. Watch it closely — skip the honey-based BBQ sauce here since it burns fast under the broiler. This step is worth doing if you have the extra few minutes; it adds a texture and flavor the stovetop alone can’t quite replicate.