Pulled BBQ Jackfruit Burger
Jackfruit is truly the “meat” of the veggie world: it works amazingly well as a pulled “meat” alternative and is incredibly versatile. The homemade barbecue sauce adds a certain touch, but you can of course use a favoured store-bought version (you could even opt for a jerk sauce if you fancied something a little different!).
Cooking Time : 20 minutes
Ingredients
For the Burgers
2 cans of Organic Kitchen jackfruit, drained
2 tbsp Organic Kitchen lime juice (or Organic Kitchen Sicilian lemon juice)
¼ tsp salt
4 burger buns of choice (or thick sourdough bread also works a treat), to serve
2 avocados, to serve
Fresh rocket or spinach, to serve
Thinly sliced cucumber and radishes, to serve
For the Sauce
170g tomato paste
400g Organic Kitchen passata (Organic Kitchen chopped tomatoes)
60ml Organic Kitchen raw apple cider vinegar with the mother
60ml maple syrup
2 tbsp Just Natural Organic coconut sugar (or brown sugar if preferred)
1 tbsp Organic Kitchen mustard, wholegrain or Dijon
1 tsp onion powder
1 tsp Just Natural Organic garlic granules
2 tsp Just Natural Organic paprika
Salt and pepper, to taste
How to Make it
- Place all ingredients for the sauce into a blender and process until smooth.
- Transfer to a pot, bring to the boil, and simmer for between 15 and 20 minutes until thickened to desired consistency. Season with salt and pepper to taste.
- Using your hands, break up the jackfruit into a bowl.
- Add approximately 120g to 180g of the homemade barbecue sauce to the pulled jackfruit. Store any leftovers in the fridge for up to one week in a tightly sealed container. (You can heat the mixture in a pot or serve it cold.)
- Mash up your avocado with salt and your choice of lime or lemon juice. Season with salt.
- Assemble your burgers! Jackfruit, thinly sliced veggies, mashed avocado… Add a few green leaves on top (for a good measure of health) and dig in.
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