Slow-Cooked Barbecue Jackfruit Burgers
Prep time
Cook time
Total time
Serves: 4 Servings
Ingredients
- Slow-Cooked Jackfruit Ingredients
- 2 tablespoons Olive Oil
- 1 Onion (finely chopped)
- 2 x 400g Cans Jackfruit (drained)
- 200ml Tomato Ketchup
- 100ml Apple Cider Vinegar
- 2 tablespoons Dark Brown Sugar
- 1 tablespoon Smoked Paprika
- 2 teaspoons Garlic Granules
- 1 teaspoon Onion Granules
- 1 teaspoon Cayenne Pepper
- ½ teaspoon Vegan Worcestershire sauce
- Salt & Pepper
The Wedges- 2 White Potatoes (washed and cut into even wedges)
- 2 Sweet Potatoes (washed and cut into even wedges)
- 1 teaspoon Garlic Granules
- 1 teaspoon Onion Granules
- 1 teaspoon Paprika
- 1 teaspoon Dried Oregano
- ½ teaspoon Chilli Powder
- Salt & Pepper
Slaw Ingredients- 200g Red or White Cabbage (shredded)
- 2 Carrots (cut into matchsticks)
- 3 Spring Onions (chopped)
- 2 tablespoons Vegan Mayonnaise
- Zest and juice of 1 lime
- 2 tablespoons Extra Virgin Olive Oil
- Salt & Pepper
4 Burger Buns
Instructions
- Heat a frying pan on a medium-high heat and add the olive oil. Once hot enough add the chopped onion and fry until golden (usually around 8 minutes). Add the jackfruit and cook for a further 5 minutes.
- Add the pan contents to the slow cooker alongside the remaining ingredients, season with salt and pepper and mix well. Add the lid to the slow cooker and cook on the low setting for 6 hours.
- With 1 hour of the cooking time remaining, pre-heat the oven and prepare the wedges on a baking tray. Place in the oven and cook for 45 minutes, turning halfway.
- With 10 minutes of the cooking time remaining add the slaw ingredients to a large enough bowl, mix well and set-aside. Split the burger buns and toast for a few minutes then assemble the slow-cooked jackfruit burgers.
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