Jackfruit burgers pulled pork-style

Total time 1 h

30 mins preparation time

30 mins cooking time

30 mins waiting time

Jackfruit, a fantastic meat substitute, works wonderfully when marinated in Kikkoman Soy Sauce, mimicking the umami of pulled pork. These mini burgers are perfect for plant-based dishes and catering events.

Ingredients

10 portion(s)

Jackfruit marinade:

3 g

garlic

200 g

tomato purée

20 g

French mustard (or yellow mustard)

2 g

smoked sweet paprika powder

30 ml

Kikkoman Naturally Brewed Soy Sauce

5 ml

sriracha sauce

5 ml

chipotle sauce

Jackfruit:

1.8 kg

tinned jackfruit in brine (1.3 kg after draining)

50 ml

rapeseed oil for frying

Coleslaw:

400 g

red cabbage, thinly sliced

60 g

vegan mayonnaise

30 ml

fresh lime juice

2 g

freshly ground black pepper

Burger:

500 g

vegan burger buns (10 buns)

130 g

ketchup

150 g

iceberg lettuce leaves

10 g

microgreens (e.g. pea shoots or any preferred type)

Allergens:

1. Cereals containing gluten 6. Soy and soy-based products 10. Mustard and mustard-based products 11. Sesame seeds and sesame-based products

Total weight per portion:

250 g

Weight per ingredient:

50 g bun
150 g jackfruit
50 g coleslaw

Preparation

Step 1

Press the garlic with a crusher and mix with the tomato purée, mustard, smoked paprika, Kikkoman Soy Sauce, sriracha and chipotle sauce to make a marinade.

Step 2

Drain the jackfruit from the tin and shred it coarsely with a fork in a bowl. Add the marinade and mix thoroughly. Leave to marinate in a cool place for 30 minutes.

Step 3

For the coleslaw, mix the cabbage with the vegan mayonnaise, lime juice and pepper. Stir well.

Step 4

Drain the marinated jackfruit of excess marinade and fry in a pan for 5–10 minutes.

Step 5

Carefully cut the burger buns in half and optionally toast them in a dry pan. Spread approx. 13 g ketchup on the bottom half, then add a lettuce leaf, 150 g jackfruit and 50 g coleslaw. Top with the other half of the bun. Garnish with 1-2 g of the microgreens and serve.

Tip:

Adjust the marinade to taste – make it spicier or more tomato-flavoured, depending on your preference.
Be careful when buying burger buns; buttery options are usually vegetarian, not vegan.

This recipe looks particularly striking when served in black burger buns dyed with activated charcoal (available in the Food Service industry) and doesn't impact the taste.

You can substitute the Kikkoman Soy SaucewithKikkoman Less Salt Soy Sauce according to your taste preference.

Recipe-ID: F1091

Recipe as PDF

Download PDF

Share with colleagues