Pulled-jackfruit-burger

Vegan pulled jackfruit burger with mango salsa

Zesty flavours and a spicy kick make this hearty, meaty textured plant-based burger sing

By , 25 April 2019

(2 votes)

Vegan pulled jackfruit burger with mango salsa
  • Prep: 25 Mins
    Cook: 45 Mins

  • Serves: 4

Nutritional Info
Each 496g serving contains
  • Energy

    1639KJ

    392KCAL

    20%
  • Fat

    14.4g

    low

    21%
  • Saturates

    4.0g

    low

    20%
  • Sugars

    25.3g

    med

    28%
  • Salt

    1.04g

    low

    17%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 331kJ/79kcal.
Ingredients
  • For the burger
  • 1tbsp rapeseed oil
  • 1 red onion, thinly sliced
  • 2 cloves garlic, chopped
  • 2tbsp Cajun seasoning
  • 400g tin chopped tomatoes
  • 1tbsp brown sugar
  • 2tbsp malt vinegar
  • 1 reduced-salt vegetable stock cube, made up to 400ml
  • 400g tin Summer Pride Jackfruit in Water, drained and rinsed
  • 1 ripe avocado, stoned and peeled
  • Juice and zest ½ lime
  • 4 vegan burger buns, halved
  • 1 Little Gem lettuce, thinly sliced
  • Cajun sweet potato wedges, to serve
  • For the mango salsa
  • 1 ripe mango, flesh finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2tbsp finely chopped coriander
  • 2tbsp pomegranate seeds
  • ½ red onion, finely diced
  • Zest and juice ½ lime
Method
  • Heat the oil in a pan over a medium setting. Fry the onion and garlic for 8-10 mins until soft. Add the Cajun seasoning to the pan and fry for a further 2 mins. Add the tomatoes, sugar, vinegar and stock; simmer uncovered for 20 mins.

  • To make the mango salsa, put all the ingredients in a bowl and stir together. Chill for 20 mins.

  • Add the jackfruit to the pan and simmer, uncovered, for 15 mins, until thick and glossy. Season with black pepper then use 2 forks to 'pull' the jackfruit into shreds.

  • Mash the avocado with the lime zest and juice until smooth and creamy.

  • Spread the avocado onto the burger bun bases and top with the jackfruit, salsa and lettuce. Add the bun tops and serve with the Cajun sweet potato wedges, if using.