Classic Pulled BBQ Jackfruit Burger with Creamy Slaw
These Classic Pulled BBQ Jackfruit Burgers are smoky, saucy, and piled high with creamy slaw on a toasted bun. Young green jackfruit shreds just like pulled pork, soaking up rich barbecue flavor for a satisfying, plant-based burger that even meat lovers enjoy.
Servings 4 burgers
Calories 420kcal
Cost $15 for entire recipe
Equipment
- Large skillet or sauté pan
- Cutting board
- Sharp knife
- Mixing bowls (medium and large)
- Forks or your hands (for shredding jackfruit)
- Measuring cups and spoons
- Wooden spoon or spatula
- Toaster, oven, or grill pan (for toasting buns)
Ingredients
BBQ Jackfruit
- 2 20-oz cans young green jackfruit in brine, drained, rinsed, and patted dry
- 1 tbsp olive oil
- ½ small yellow onion finely diced
- 2 cloves garlic minced
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp ground cumin
- ¾ cup BBQ sauce plus more to taste
- Salt and black pepper to taste
Creamy Slaw
- 2 cups shredded green cabbage
- ½ cup shredded carrots
- ¼ cup mayonnaise or vegan mayo
- 1 tbsp apple cider vinegar
- 1–2 tsp sugar or maple syrup to taste
- Salt and pepper to taste
For Serving
- 4 brioche or potato burger buns
- Dill pickle slices optional
Instructions
Prepare the Jackfruit
- Using your fingers or a fork, pull apart the jackfruit pieces, removing any firm core bits or seeds. It should resemble shredded meat.
Cook the Jackfruit
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds.
- Add shredded jackfruit, smoked paprika, chili powder, cumin, salt, and pepper. Cook 8–10 minutes, stirring occasionally, until moisture evaporates and edges begin to brown slightly.
Add BBQ Sauce
- Lower heat to medium-low and stir in BBQ sauce. Simmer 10–15 minutes, stirring occasionally, until thick, sticky, and deeply flavored. Taste and adjust seasoning.
Make the Creamy Slaw
- In a bowl, combine cabbage and carrots.
- Whisk mayo, apple cider vinegar, sugar, salt, and pepper. Toss with vegetables until evenly coated. Chill until ready to use.
Toast the Buns
- Lightly toast buns in a skillet or oven until golden.
Assemble the Burgers
- Pile warm BBQ jackfruit onto the bottom bun.
- Top generously with creamy slaw and pickle slices if using.
- Finish with top bun and serve immediately.
Notes
- Use young green jackfruit in brine, not syrup—jackfruit packed in syrup will be too sweet and won’t shred properly.
- Rinse and pat the jackfruit very dry before cooking to prevent a soggy texture.
- Remove the hard core pieces and seeds while shredding; they don’t soften enough and can be discarded.
- Let the jackfruit cook uncovered before adding BBQ sauce so excess moisture evaporates and the texture becomes more meat-like.
- Lightly caramelizing the jackfruit before saucing adds depth and prevents a mushy result.
- For deeper smoky flavor, add ½ teaspoon liquid smoke or use a smoked BBQ sauce.
- Chill the slaw for at least 10 minutes—it thickens slightly and tastes more balanced.
- Toasting the buns is important; it helps keep them from soaking up sauce too quickly.
- Leftover BBQ jackfruit keeps well in the fridge for 3–4 days and reheats beautifully for sliders, tacos, or baked potatoes.
🔥 Variations
- Spicy: Add chipotle peppers or cayenne.
- Sweet Heat: Use honey-style BBQ sauce + jalapeños.
- Extra Crunch: Add sliced red onion to the slaw.