Follow Your Heart/Cooking For Luv - BBQ Jackfruit Burgers with Rainbow Slaw

jackfruit

🥗Healthier: mushrooms

💰Cheaper: canned jackfruit

Mushrooms provide a similar texture and flavor profile.

BBQ sauce

🥗Healthier: homemade BBQ sauce

💰Cheaper: ketchup + vinegar

Homemade versions can reduce sugar and preservatives.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: store-brand buns

Whole grain adds fiber and nutrients.

avocado

🥗Healthier: sliced cucumbers

💰Cheaper: mashed peas

Cucumbers add freshness without the cost of avocados.

Remove seeds from jackfruit pods and shred the jackfruit until it resembles pulled pork.

Pat the jackfruit dry with a kitchen towel and set aside.

In a medium bowl, mix smoked paprika, ancho chili powder, garlic powder, coarse kosher sea salt, liquid smoke, apple cider vinegar, and cayenne pepper to create a dry rub paste.

Toss the jackfruit shreds in the dry rub until evenly coated.

Heat olive oil in a large skillet and add thinly sliced red onions, cooking until soft and golden, about 5 minutes.

Add garlic and cook for 30 seconds until fragrant.

Add the jackfruit to the skillet and cook for about 1 minute, stirring well.

Add BBQ sauce and water, stirring to deglaze the pan and incorporate flavors, cooking until the liquid reduces and is absorbed by the jackfruit.

Transfer the jackfruit to a parchment paper lined baking sheet and roast in the oven.

Prepare the slaw by mixing Follow Your Heart Vegenaise, celery seeds, dried mustard, and coarse sea salt in a bowl.

Shred a quarter of a purple cabbage, two carrots, and a sweet onion using a mandolin.

Combine the shredded vegetables with the dressing and mix until coated, letting it sit to soften.

After roasting, assemble the burgers by toasting buns in the broiler with Follow Your Heart American slices until melted.

Layer jackfruit, creamy vegetable slaw, and pickles on the buns, then cover with the top bun.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary