Pulled Jackfruit Burgers
The new cookbook Linda McCartney’s Family Kitchen by Linda, Paul, Mary, and Stella McCartney has over 90 vegan dishes – and this recipe is adapted from one of them!
It can take 2,350 litres of fresh water to produce just one 150-gram beef burger – that’s enough water to fill 30 bathtubs or have a five-hour shower! That’s a good reason to try this sensational pulled pork–style jackfruit instead and enjoy the burger experience without harming the environment. Top tip: you can buy jackfruit in jars and tins, so keep an eye out in your local supermarket.
Pulled Jackfruit BurgersLinda McCartney
- 2 Tbsp olive oil
- 2 400-g tins jackfruit in water, rinsed, drained, patted dry, and thinly sliced
- 3 garlic cloves, crushed
- 2 tsp sweet smoked paprika
- 1 1/2 tsp ground cumin
- 5 Tbsp soy sauce
- 3 Tbsp maple syrup
- 2 Tbsp balsamic vinegar
- 3 Tbsp tomato purée
- Sea salt and freshly ground black pepper, to taste
- 8 cos lettuce leaves
- 4 burger buns, sliced
- 4 slices vegan cheese (optional)
- 1/2 small red onion, peeled and finely sliced (optional)
- 1 large tomato, thinly sliced (optional)
- Add the oil to a large non-stick pan and place over high heat.
- Add the jackfruit and stir-fry for 5 to 7 minutes, until it begins to colour. Add the garlic, paprika, and cumin and fry for another minute, until aromatic. Reduce the heat to medium and add the soy sauce, maple syrup, balsamic vinegar, and tomato purée. Simmer for another 3 to 4 minutes, stirring frequently, until the liquid has reduced and the jackfruit is sticky. Season to taste.
- To serve, place 2 lettuce leaves on the base of each of the burger buns and top with a slice of the vegan cheese, some red onion, and some tomato (if using). Spoon the jackfruit over it. Place the other halves of the buns on top and serve immediately.