Pulled jackfruit burgers

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Jack Stein has come up with a jackfruit recipe that’s made specially to enjoy with a South West brewed beer...

The family-owned St Austell Brewery has been making beer in the West Country since 1851. It’s probably most famous for its Tribute Pale Ale, with Proper Job IPA and Korev Cornish Lager also among its most recognisable creations. Chef Jack Stein has partnered up with the brewery to develop a collection of food matches for the beers. This vegan pulled jackfruit recipe has been created to pair perfectly with Tribute, which just so happens to turn 20 this year.

Yields4 Servings
 2 tbsp vegetable oil
 1 Brown onionfinely chopped
 2 garlic clovesfinely chopped
 1 tsp five spice
 1 tsp cayenne
 2 tsp smoked paprika
 1 tsp ground cumin
 400 g ketchup
 20 ml white wine vinegar
 400 g can of jackfruit in brine
 5 g marmite
 10 ml soy sauce
 4 vegan burger buns
 cucumber slicesto serve
 red cabbageto serve
 vegan mayonnaiseto serve
For the pickled onions
 1 red onionsliced into rounds
 50 g white wine vinegar
 20 ml water
 1 tsp sugar
 1 tsp salt
1

Start with the sauce. Add a dash of vegetable oil to a pan and place over a medium heat. Add the onion and garlic cook until soft. Then add the spices, ketchup and vinegar.

2

Strain the jackfruit and add it to the pan. Slowly simmer for 20 minutes, gradually pulling it apart with tongs. Finish by adding the Marmite and soy sauce. Set aside.

3

To make the pickled onions, place all the ingredients in a pan and bring to the boil. Take off the heat and allow to cool.

4

Lightly toast the burger buns and serve the jackfruit in them accompanied by the pickle, cucumber, cabbage and vegan mayonnaise.

Category,

Ingredients

 2 tbsp vegetable oil
 1 Brown onionfinely chopped
 2 garlic clovesfinely chopped
 1 tsp five spice
 1 tsp cayenne
 2 tsp smoked paprika
 1 tsp ground cumin
 400 g ketchup
 20 ml white wine vinegar
 400 g can of jackfruit in brine
 5 g marmite
 10 ml soy sauce
 4 vegan burger buns
 cucumber slicesto serve
 red cabbageto serve
 vegan mayonnaiseto serve
For the pickled onions
 1 red onionsliced into rounds
 50 g white wine vinegar
 20 ml water
 1 tsp sugar
 1 tsp salt

Directions

1

Start with the sauce. Add a dash of vegetable oil to a pan and place over a medium heat. Add the onion and garlic cook until soft. Then add the spices, ketchup and vinegar.

2

Strain the jackfruit and add it to the pan. Slowly simmer for 20 minutes, gradually pulling it apart with tongs. Finish by adding the Marmite and soy sauce. Set aside.

3

To make the pickled onions, place all the ingredients in a pan and bring to the boil. Take off the heat and allow to cool.

4

Lightly toast the burger buns and serve the jackfruit in them accompanied by the pickle, cucumber, cabbage and vegan mayonnaise.


Pulled jackfruit burgers