Vegan Jackfruit Burger with coleslaw

1h
- Preparation 30 min
- Cooking 30 min

WMF Recipe for Urban Master Grill

Ingredients

4 People

For the pulled jackfruit:
600 g Jackfruit, drained from the tin
4 tsp. Paprika powder
2 tsp. Brown sugar
2 Onions
4 Garlic
1 tsp. Liquid smoke, optional
300 ml BBQ sauce
120 ml Vegetable stock
Salt and pepper
For the coleslaw:
60 ml Soy milk
120 ml Rapeseed oil
1 Garlic
1 tbsp. Apple cider vinegar
2 tbsp. Lemon juice
2 tbsp. Sugar
1 Carrot
400 g Cabbage (white or red cabbage)
1 Red onion
0.5 tsp. Salt
Pepper
For the burgers:
4 Burger buns
8 tbsp. BBQ Sauce
8 leaves lettuce

Preparation

Step 1

Place the jackfruit in a sieve, rinse and pat dry. Tear into shreds with a fork or your fingers. Mix the jackfruit pieces with the spices in a bowl.

For the pulled jackfruit:

g Jackfruit, drained from the tin

tsp. Paprika powder

tsp. Brown sugar

Step 2

Cut the onion into small cubes and finely chop the garlic. Heat the vegetable oil in a pan and fry the onions for 3 minutes until translucent. Add the garlic and cook for a further minute.

Onions

Garlic

Step 3

Then briefly fry the jackfruit pieces with the onions and garlic in the pan and deglaze with BBQ sauce, liquid smoke and vegetable stock. Simmer for 15 minutes.

tsp. Liquid smoke, optional

ml BBQ sauce

ml Vegetable stock

Step 4

In the meantime, prepare the coleslaw: For the vegan garlic mayonnaise, pour the soy milk into a tall measuring jug and whisk with a hand blender for about 10 seconds. Then slowly add the oil, moving the blender back and forth. This emulsifies the oil and thickens the mayonnaise. Add the garlic, apple cider vinegar, lemon juice, sugar, salt and pepper. Blend everything briefly.

For the coleslaw:

ml Soy milk

ml Rapeseed oil

Garlic

tbsp. Apple cider vinegar

tbsp. Lemon juice

tbsp. Sugar

tsp. Salt

Pepper

Step 5

Cut the carrot and cabbage into very fine strips or shred with the Silit square grater. Peel the onion and make thin rings. Place the cabbage, carrot and onion in a large bowl and pour over the dressing. Knead the salad well with your hands. If you don't like the coleslaw quite so moist, add the dressing a little at a time until the consistency is to your liking. Season to taste with salt and pepper.

Carrot

g Cabbage (white or red cabbage)

Red onion

tsp. Salt

Pepper

Step 6

Cut the burger buns in half and toast briefly on the grid or in the integrated oven of the WMF Urban Master Grill. Spread with BBQ sauce and place lettuce leaves and coleslaw on top.

For the burgers:

Burger buns

tbsp. BBQ Sauce

leaves lettuce

Step 7

Place the cooked pulled jackfruit on top of the coleslaw and fold the burgers together. Serve with crispy chips or Hasselback potatoes.