Pulled BBQ Jackfruit Burgers

Step 1

Drain and rinse the jackfruit. Remove any tough core pieces and gently shred the larger chunks using your hands or two forks.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and cook for 4–5 minutes, until softened.

Step 3

Stir in the garlic and cook for about 30 seconds, until fragrant.

Step 4

Add the smoked paprika, cumin, coriander, cinnamon, sambal oelek or chili powder, and tomato paste. Cook for 1 minute, stirring constantly.

Step 5

Add the jackfruit, soy sauce, maple syrup, black pepper, liquid smoke, and apple cider vinegar. Stir well to combine.

Step 6

Reduce the heat to low and simmer for 15–20 minutes, stirring occasionally. As it cooks, continue shredding the jackfruit until it resembles pulled meat.

Step 7

Heat the remaining tablespoon of olive oil in another skillet over medium-high heat. Add the jackfruit with a small splash of soy sauce and cook for 5–8 minutes, allowing the edges to become browned and crispy.

Step 8

In a small saucepan, whisk together all of the barbecue sauce ingredients. Bring to a gentle simmer over medium-low heat and cook for 10–15 minutes, stirring occasionally, until slightly thickened.

Step 9

Pour ½–1 cup of the barbecue sauce over the crispy jackfruit and cook for another 3–5 minutes, allowing the sauce to caramelize.

Step 10

In a large bowl, combine the shredded green cabbage, red cabbage, and carrots. Add the vegan mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss until evenly coated, adjust the seasoning, and refrigerate until ready to serve.

Step 11

Toast the burger buns if desired. Spread chipotle aioli on the bottom bun, pile on the BBQ pulled jackfruit, top generously with coleslaw, and finish with the top bun. Serve immediately.