BBQ burger "Pulled Jack"

Shirley Vincent
very easy
5 1
Since Jackfruits take on the smoky aromas of the marinade well, the taste experience is bombastic, and the appearance resembles stewed fruit
45 mins
45 mins


Servings: 4
  • 1 Garlic clove
  • 2 TABLESPOONS Tomato paste
  • 3 TABLESPOONS Olive oil
  • 1 teaspoon, gestr. Pimentón de la Vera (smoked paprika powder)
  • 7-10 Tbsp salt, pepper
  • 1 pck (200 g each) young jackfruit pieces (natural; e.g. from Lotao)
  • 250 g Red cabbage
  • 4 TABLESPOONS Cider vinegar
  • 2 TABLESPOONS Rice syrup
  • 1 Mini cucumber
  • 4 Stem/s Parsley
  • 50 g Roasted peppers (glass)
  • 2 Onions
  • 4 Chia Protein Buns
  • 2 TABLESPOONS vegan mayonnaise
  • 2 TABLESPOONS Cashew nuts to sprinkle


  1. 1

    For the marinade, peel and finely chop the garlic. Mix with tomato paste, 4 tablespoons of water, 2 tablespoons of oil, paprika, a little salt and pepper. Mix with the jackfruit pieces and crush them slightly. Let stand for 15-30 minutes.

  2. 2

    In the meantime, wash the red cabbage and cut it into fine strips until the stalk. Knead with salt, pepper, vinegar and rice syrup and leave to stand. Wash cucumber and cut lengthwise into fine slices. Wash parsley, shake dry and pluck off the leaves. Drain roasted peppers and cut into fine strips

  3. 3

    Peel onions and cut them into fine strips. Heat 1 tablespoon of oil in a frying pan and fry the onions for about 2 minutes. Add marinated jackfruit and fry over high heat for approx. 4 minutes, turning.

  4. 4

    Cut the bread roll open and spread with mayonnaise. Add Coleslaw, cucumber slices, roasted peppers, parsley and jackfruit. Finely chop the cashews as desired and sprinkle over them. Put the lid of the bread roll on top.

Nutrition Facts

350 kcal
16 g
23 g
17 g