Jackfruit Burgers Pulled Pork-Style

Jackfruit, a fantastic meat substitute, works wonderfully when marinated in Kikkoman Soy Sauce, mimicking the umami of pulled pork. These mini burgers are perfect for plant-based dishes and catering events.
Cooking Time
60
Portions
10

Ingredients

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  • ml Kikkoman Naturally Brewed Soy Sauce
  • g garlic clove
  • g tomato purée
  • g French mustard (or yellow mustard)
  • g smoked sweet paprika powder
  • ml sriracha sauce
  • ml chipotle sauce
  •   kg tinned jackfruit in brine (1.3 kg after draining)
  • ml rapeseed oil for frying
  • g red cabbage, thinly sliced
  • g vegan mayonnaise
  • ml fresh lime juice
  • g freshly ground black pepper
  • g vegan burger buns (10 buns)
  • g ketchup
  • g iceberg lettuce leaves
  • g microgreens (e.g. pea sprouts or any preferred type)

  • 1

    Step 1

    Press the garlic with a crusher and mix with the tomato purée, mustard, smoked paprika, Kikkoman Soy Sauce, sriracha and chipotle sauce to make a marinade.
  • 2

    Step 2

    Drain the jackfruit from the tin and shred it coarsely with a fork in a bowl. Add the marinade and mix thoroughly. Leave to marinate in a cool place for 30 minutes.
  • 3

    Step 3

    For the coleslaw, mix the cabbage with the vegan mayonnaise, lime juice and pepper. Stir well.
  • 4

    Step 4

    Drain the marinated jackfruit of excess marinade and fry in a pan for 5–10 minutes.
  • 5

    Step 5

    Carefully cut the burger buns in half and optionally roast them in a dry pan. Spread approx. 13 g ketchup on the bottom half, then add a lettuce leaf, 150 g jackfruit and 50 g coleslaw. Top with the other half of the bun. Garnish with 1-2 g of the microgreens and serve.

Ingredients

  • 30 ml Kikkoman Naturally Brewed Soy Sauce
  • 3 g garlic clove
  • 200 g tomato purée
  • 20 g French mustard (or yellow mustard)
  • 2 g smoked sweet paprika powder
  • 5 ml sriracha sauce
  • 5 ml chipotle sauce
  • 1.8 kg tinned jackfruit in brine (1.3 kg after draining)
  • 50 ml rapeseed oil for frying
  • 400 g red cabbage, thinly sliced
  • 60 g vegan mayonnaise
  • 30 ml fresh lime juice
  • 2 g freshly ground black pepper
  • 500 g vegan burger buns (10 buns)
  • 130 g ketchup
  • 150 g iceberg lettuce leaves
  • 10 g microgreens (e.g. pea sprouts or any preferred type)

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