BBQ Jackfruit Burgers with Rainbow Slaw
- (2) 20-ounce cans of green, young jackfruit in water or brine, drained and rinsed
- 3 tablespoons olive oil
- 1 cup red onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup of your favorite thick BBQ Sauce
- 1 cup water
Jackfruit Dry Rub:
- 2 tablespoons ancho chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- pinch Kosher sea salt
- 1 tablespoon liquid smoke
- 1 tablespoon apple cider vinegar
- Optional: pinch of cayenne pepper
- ½ cup green cabbage, thinly shredded
- ½ cup red cabbage, thinly shredded
- ½ cup shredded carrots
- ¼ sweet onion, grated
- ¼ cup Follow Your Heart Original Vegenaise
- 1 teaspoon dry mustard
- ½ teaspoon celery seeds
- ½ teaspoon kosher sea salt
- ¼ teaspoon freshly ground pepper
- 4 regular sized hamburger buns
- 24 garlic dill pickle slices
- 4 Follow Your Heart Dairy-Free American Slices
- Preheat oven to 400°F.
- Remove the seeds from the jackfruit.
- Gently shred the jackfruit with your hands, leaving some small chunks. Pat dry with a kitchen towel or paper towel.
- Combine chili powder, cayenne, paprika, garlic powder, liquid smoke, salt and apple cider vinegar in a bowl to form a paste, then add the jackfruit, tossing gently to coat with the dry rub and set aside.
- Heat the oil in a large skillet (preferably cast iron or heavy bottomed) over medium heat, add onion and cook until softened and golden, about 5 minutes. Add garlic and sauté until fragrant, about 30 seconds.
- Turn up heat to medium high, add jackfruit, and cook for about 1 minute until spices start to stick to the bottom of the pan.
- Pour in BBQ sauce and water, stir to combine, scraping the spices off of the pan. Cook until liquid has reduced, about 35 minutes.
- Transfer the mix to a parchment lined baking sheet, spreading it out as much as possible (the less crowded, the crispier your pieces will get). Cook jackfruit in the preheated oven for about 20 minutes, give it a stir, then cook for an additional 10-15 minutes, until you start to see some char on some pieces and it has dried out a bit in texture. It should now look like pulled “pork” and have a chewy meaty texture.
- While the jackfruit is cooking, whisk together the Original Vegenaise, dry mustard, celery seeds, kosher salt, and freshly ground black pepper in a large mixing bowl.
- Add cabbage, onions, and carrots to the dressing and toss to coat.
- Toast your buns right before serving (I like to place them cut side down on a piping hot nonstick skillet so the inside is toasted but the outside stays soft).
- Place American Slices on one side of the toasted buns and place under the broiler for a minute to make it super melty.
- Divide the jackfruit into four portions, then mound the jackfruit onto the bottom toasted bun, top with a little bit of slaw (about ¼ cup), 6 pickle chips, and put the cheesy lid on top. Serve hot.