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BBQ JACKFRUIT BURGERS WITH AVOCADO SLAW

Serves: | Prep: | Cook:

INFO

INGREDIENTS

  • 2x Cans Biona Organic jackfruit in water (NOT in syrup or brine)
  • BBQ seasoning (2 Tbsp. Biona coconut sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
  • 180ml Biona Organic BBQ sauce + more for topping
  • Avocado Slaw:
  • 400g shredded cabbage + carrots
  • 1/2 ripe avocado
  • 1 Tbsp. Biona Organic Maple & Agave Syrup
  • 1 teaspoon Biona Organic lemon or lime juice
  • Salt + pepper to taste
  • Water to thin
  • For serving:
  • 4-6 whole grain buns
  • 1/2 cup roasted salted cashews (or roast on your own)

METHOD

  • Rinse, drain, and thoroughly dry jackfruit. Chop off the center “core” portion of the fruit and discard. Place in a mixing bowl and set aside.
  • Mix together BBQ seasoning and add to jackfruit. Toss to coat.
  • Heat a large frying pan over medium heat. Once hot, add 1-2 Tbsp. olive oil and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some color.
  • Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor).
  • Remove lid and stir occasionally. TIP: For finer texture, use two forks to shred the jackfruit as it cooks down.
  • In the meantime, make slaw by adding all ingredients except vegetables (avocado through salt + pepper) to a small mixing bowl and whisk to combine. Thin with water until a thick sauce is made, then add veggies and toss to coat. Set in the refrigerator until serving.
  • Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture then remove from heat.
  • Place generous portions of slaw on the bottom buns, top with generous serving of BBQ jackfruit, and cashews. Serve with extra BBQ sauce!
  • Leftover jackfruit keeps for up to a couple days in the fridge, though best when fresh.

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