Vegan jackfruit burger with crushed avocado and beetroot slaw

This delicious jackfruit burger will impress plant-based eaters and omnivores alike with its meaty texture and tasty sides. Give it a go this weekend for a healthy, yet indulgent meal

vegan jackfruit burger with portobello bun, beetroot slaw and sweet potato fries
(Image credit: Mindful Chef)

This jackfruit burger is perfect for anyone who is trying to bring more (or exclusively) plant-based meals into their diet, but missing the texture of meat. Made with a spicy jackfruit patty, served in a portobello bun, this has all the umami of your classic burger minus the animal products. It is also much lower in carbs (if that is a concern), gluten-free too, and just look at the colours. After all, they say 'eat the rainbow' and you know you will be smashing most of your five a day with this.

If you are looking for more vegan recipes to add to your arsenal, this is sure to become a firm favourite. The ginger and garlic in the burger pair wonderfully with the sweetness of the sweet potato fries and earthy beetroot slaw. And, if you do want to make it a bit more of a treat, you could trade the mushroom for a bun (or enjoy both) and melt on a slice of vegan cheese for a burger bar-style feast. 

Read on to see how to make it, then head to our food hub for more recipe ideas.

  • Thanks to Mindful Chef for sharing this delicious vegan jackfruit burger recipe with us. Everything you need for the recipe is below, but for more recipes like this, check out their easy to use recipe boxes – you get everything you need to make easy, fast and fresh meals, delivered to your door when you choose.

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How to make jackfruit burgers

Serves 2

Macros per portion:
659 calories | 104g carbs | 22g fat | 14g protein

Ingredients:

  • 150g beetroot
  • 1 avocado
  • 1 lime
  • 1 red chilli
  • 1 red onion
  • 1 tbsp sesame oil
  • 200g sweet potato
  • 250g jackfruit (drained)
  • 2 garlic cloves
  • 2 portobello mushrooms
  • 2 tsp oil
  • 2 tsp white sesame seeds
  • 4cm fresh ginger
  • 4 tbsp buckwheat flour
  • Handful of fresh coriander

Method:

1. Preheat the oven to 200ºC / gas mark 6. Wash the sweet potatoes then cut into thin fries with the skin left on, and place on a baking tray with 1 tsp oil and a pinch of sea salt. Cook in the oven for 25 mins until turning golden. After 15 mins, add the portobello mushrooms to the tray and cook for 10 mins until softened.

2. Meanwhile, dice the red onion and finely chop the garlic, red chilli (remove the seeds for less heat) and coriander leaves. Peel and finely grate the ginger.

3. Heat a medium sized pan, add 1 tsp oil and gently cook the onion, garlic, chilli and ginger for 5 minutes, until soft. Add the jackfruit and cook for two minutes.

4. Pull the jackfruit apart using two forks then allow the mixture to cool off the heat. After 5 minutes, stir in 3/4 of the buckwheat flour and 3/4 of the chopped coriander. Shape into two patties then dust with the remaining flour.

5.  Reheat the same pan, then add the sesame oil and cook the jackfruit burgers on a medium heat for 3–4 minutes each side.

6. Trim the beetroot and leave the skin on to grate. Mix in a small bowl with half of the lime juice, the remaining coriander and season with salt and pepper.

7. Peel and de-stone the avocado, then lightly crush with a fork to form a chunky mash. Mix in the rest of the lime juice, then season with a pinch of salt and a pinch of pepper.

8. Plate up the fries and mushrooms on two plates. Top the mushrooms with each patty, then spoon on some avocado. Dress with beet slaw on the side, then sprinkle the burgers with white sesame seeds, and enjoy.

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