Jackfruit burger

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Forget those bland, mushy veggie burgers you’ve tried before. These jackfruit burgers are about to change your whole perception of plant-based eats! Imagine biting into a juicy, flavorful ‘chicken’ burger with a texture so eerily similar to the real thing, you’ll do a double-take. The secret? Jackfruit – a tropical marvel that transforms into the ultimate meat substitute. Get ready to discover why these are the absolute best jackfruit burgers you’ll ever make.

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😋 Why this recipe works?

If you think you know jackfruit burgers, think again. This ‘chicken’ burger is on a whole other level of juicy and succulent. The jackfruit’s texture mimics real meat so perfectly, and the vital wheat gluten ensures every bite holds together flawlessly. These are truly the ultimate jackfruit burgers.

🌱 What is jackfruit

If you’re looking for a delicious and versatile meat alternative, jackfruit is a must-try! This tropical fruit has a neutral flavour and a surprisingly meat-like texture when cooked – perfect for pulled “pork” or “chicken” dishes. It’s also healthy, with loads of fibre, vitamin C, and potassium. You want to use the tinned “young” or “green” jackfruit for your vegan creations.

📝 Ingredient notes

For the jackfruit patty:

Tinned Jackfruit: The star of our show! Choose young jackfruit in water or brine, NOT syrup. It’s the perfect meaty stand-in due to its stringy texture. Not only that, it’s low in calories and a good source of fibre.
Nutritional Yeast: Gives the burger a savoury, cheesy flavour. It’s also packed with B vitamins!
Vital Wheat Gluten: This is the magic ingredient that binds the burger and creates a chewy, meat-like texture. You can’t skip this one unfortunately.
Olive Oil: Helps keep the burger moist and adds a touch of richness. Feel free to use any neutral oil like avocado or grapeseed.
Pea Protein: Adds a protein boost and improves the burger’s texture. You can leave this out if needed, but your burger will be a little less dense.
Gram Flour (Chickpea Flour): Helps bind the burger and adds a subtle nutty flavour.
Garlic and Onion Granules: Concentrated flavour without the extra moisture of fresh garlic and onion.
Vegetable Stock Powder: Deepens the umami flavour of the burger. A bouillon cube crumbled up works too!
MSG (Optional): Enhances that savoury “umami” taste. It’s totally optional and you can leave it out if you prefer but it makes a big difference.
Turmeric & Paprika: These are just to brighten up the colour. They are completely optional but i found without them the patty came out a little

Spice Mix: We need this for the coating, but it’s great to have around.

Dried Thyme, Basil, Oregano: An earthy, aromatic trio. Use fresh herbs if you have them, but you’ll need about three times the amount.
Cracked Black Pepper & White Pepper: Black pepper for a bit of heat, white pepper for a milder peppery flavour.
Garlic Granules: More concentrated garlic flavour!
Smoked Paprika: Gives the mix a smoky, barbecue-like flavour. Regular paprika is fine if you don’t have smoked.
Salt: Vital for bringing out all the other flavours.

Dry Dredge:

Flour & Corn Flour (Corn Starch): Creates a crispy coating for the burger. Rice flour works for a gluten-free option.
Spice Mix: Coats the burger in flavour.

Wet Dredge:

Unsweetened Plant Milk: Soy milk works best for its protein content, which helps the dredge stick, but any unsweetened milk will do.
Apple Cider Vinegar: This will curdle the soy milk, making butter milk. It’ll be thicker and help the coating to stick better.
Dry Dredge: Further thickens the mixture so it coats the burgers even better

🥣 How to make jackfruit burgers

Drain and Prep: Thoroughly drain the canned jackfruit, removing as much liquid as possible. Gently squeeze out any excess moisture with your hands.

Pulse in Processor: Add the drained jackfruit to your food processor and pulse several times. The goal is to break down the jackfruit into smaller, shredded pieces without turning it into a paste.

Combine Dry Ingredients: Add the salt, nutritional yeast, vital wheat gluten, pea protein, gram flour, garlic granules, onion granules, vegetable stock powder, and MSG (if using) to the food processor. Pulse a few more times until everything is just combined.

Hand-Mix and Knead: Transfer the mixture to a large bowl. Using your hands, thoroughly mix and knead the mixture for about 5 minutes. This helps activate the gluten and develop a “meaty” texture.

Rest Mixture: Cover the bowl and let the mixture rest at room temperature for at least 30 minutes, or ideally 1-2 hours. This allows the gluten to relax and the flavors to meld.
Make Spice Mix: While the jackfruit mixture rests, prepare the spice mix. Combine all the spice mix ingredients in a mortar and pestle and grind until you have a uniform blend.
Prepare Dredges: Combine the flour, cornflour, and 2 tablespoons of the spice mix in a shallow bowl to make the dry dredge. In a separate bowl, whisk together the plant milk and apple cider vinegar. Then add 4 tablespoons of the dry dredge mixture to the wet ingredients and whisk until smooth.
Form Patties: Divide the rested jackfruit mixture into three equal portions and shape them into patties. I use the lid from one of my caterserve containers as a sort of mold.

Coat Patties: Dredge each patty in the following order: dry dredge, wet dredge, dry dredge. Make sure to press the dry dredge into the patties to create a thick, craggy coating.

Deep Fry: Heat a neutral oil (like vegetable or canola) in a deep pot or fryer to 190°C (375°F). Carefully lower the patties into the hot oil, ensuring they are not overcrowded. Fry for about 10 minutes, or until golden brown and crispy, turning occasionally.

Season and Serve: Remove the patties from the oil and place them on a paper towel-lined plate to drain. Sprinkle with a pinch of salt while still hot. Serve immediately on toasted buns with a little vegan mayo and a side of chips (fries 🙂).

💡 Tips for getting it right!

Don’t over-process the jackfruit! You want to keep some of the stringy texture
Resting time is crucial. Letting the mixture rest allows for proper hydration of the dry ingredients which makes for a better burger texture and easier handling.

🎨 Potential variations

Jackfruit ‘Chicken’ Tender Burgers: Instead of forming the jackfruit mixture into patties, shape them into smaller, tender-sized pieces. Bread and fry them for a delicious ‘chicken’ tender.
BBQ twist: Add some smoked paprika and add a splash of liquid smoke. Serve on buns with your favourite vegan BBQ sauce.

🤔 Frequently asked questions

Can I bake these jackfruit burgers instead of frying?

Baking is a healthier alternative, however you won’t get the same crispy, take away style finish on them. If you want to though, I would skip the second coating of flour and bake them at 190°C(380°F) on a parchment-lined baking sheet for about 20-25 minutes, flipping halfway through.

What if I don’t have a food processor?

No worries! You can still make delicious jackfruit burgers. Simply mash the drained jackfruit with a fork or potato masher, aiming to keep some stringy texture. Then proceed with the recipe as written.

My jackfruit burger mixture seems too wet. What can I do?

If the mixture feels too loose to form patties, add a bit more vital wheat gluten or breadcrumbs to help bind everything together.

My jackfruit mixture is super sticky and hard to handle. What am I doing wrong?

Don’t panic! This is totally normal. Jackfruit can be a bit clingy. To make it easier to work with, lightly oil your hands or wet them with a little water when forming the patties.

Can I make these jackfruit burgers ahead of time?

Yes! You can form the patties and store them in the refrigerator for up to 24 hours before frying. You can also freeze them for longer storage. Just make sure to thaw them completely in the refrigerator before frying.

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