Don’t worry – we haven’t gone over to the dark side and started eating meat again! This jackfruit burger recipe comes courtesy of Sharon’s friend Lou Licourinos, who is an inventive veggie cook (and an awesome artist as well!)
Ingredients (serves two)
1 20 oz can of young jackfruit (in brine NOT syrup)
1 tsp. olive oil
½ onion, chopped
2 cloves garlic, minced
1 tsp. ground cumin
¼ tsp. cayenne pepper
1 tsp. chili powder
1½ tsp smoked paprika
250mls veggie stock
2 tablespoons vegan BBQ sauce
Buns or corn tortillas
Preheat the oven to 400 degrees or gas mark 6. Drain and rinse the jackfruit, remove the hard core from the outside rims and cut each piece in half. Remove seeds and pat it as dry as possible. The seeds tend to pop out like peas and are about the same size as a pea.
Saute the onion in olive oil over medium heat for about five minutes until translucent, then add the garlic and saute a minute or so longer.
Dry fry some smoked paprika for a few minutes in a separate pan until you can smell it roasting.
Add the jackfruit and spices including the smoked paprika and stir until the jackfruit is evenly covered.
Add the vegetable stock cover, and simmer for about 15 minutes or until all liquid is absorbed.
Use a fork and spoon to mash and divide the jackfruit until it looks similar in
appearance to pulled pork.
Spread the jackfruit out on a baking sheet and cook for 20 minutes.
Remove from oven and cover with bbq sauce.
Return the jackfruit to the oven and cook for another 10-15 minutes or until the jackfruit is lightly browned.
Serve in a bun or taco with avocado, coleslaw or soured cream.