Pulled BBQ jackfruit burger

Step 1/ 4

• 100 g red cabbage
• 100 g white cabbage
• 1 carrot
• 1 tbsp olive oil
• 2 tbsp cider vinegar
• 1 tsp maple syrup
• salt
• pepper

• vegetable peeler
• bowl
• cutting board
• knife
• grater

Finely slice red cabbage and white cabbage. Peel and roughly grate carrot. Transfer cut vegetables to a bowl and add olive oil, cider vinegar, and maple syrup. Toss to coat and season with salt and pepper to taste. Set coleslaw aside.

Step 2/ 4

• 1 onion
• 280 g jackfruit
• 2 tsp brown sugar
• 1 tsp garlic powder
• 1 tsp smoked paprika powder
• ½ tsp cayenne pepper
• vegetable oil for frying
• salt
• pepper

• frying pan with lid

Peel and finely slice onion. Rinse jackfruit under cold water. Heat vegetable oil in a frying pan over medium heat and fry sliced onion for approx. 2 – 3 min. Add jackfruit, brown sugar, garlic powder, smoked paprika powder, and cayenne pepper and toss to coat. Season with salt and pepper and fry for approx. 5 min. until the jackfruit is browned.

Step 3/ 4

• 200 ml barbecue sauce
• 80 ml water

Add barbecue sauce and water, then cover the frying pan with a lid and keep frying for approx. 10 – 15 min. Remove the lid and pull apart the jackfruit using two forks. Keep frying without lid for approx. 2 – 3 min. on medium-high heat until the jackfruit is nicely roasted.

Step 4/ 4

• 50 g iceberg lettuce
• 2 burger buns
• 50 ml barbecue sauce
• 20 g cilantro

• toaster
• cutting board
• knife

Slice iceberg lettuce and set aside. Halve and toast burger buns and spread remaining barbecue sauce on each halved bun. Top buns with iceberg lettuce, pulled jackfruit, coleslaw, and cilantro. Enjoy!

Enjoy your meal!