Jackfruit Burgers with Zucchini-Carrot Coleslaw; a super delicious vegetarian burger with Indian spiced jackfruit filling and crunchy, cool coleslaw with juliennes of zucchini and carrot.
Coming from a tropical country like India, especially from the south, we have always grown up on a continuous diet of jackfruit; in the raw form or as a juicy fruit!
My grandparents’ houses had few huge trees of jackfruits and we used to wait for the jackfruit season (normally during the summers) when we used to visit them for our summer vacation.
Afternoons were filled with the chatter of the women in the house, cutting open the jackfruits to either make some deep fried chips along with brined raw jackfruit (a means of preserving them to use the whole year!) or to enjoy the ripe ones as a fruit!
Nowadays, with jackfruit available in cans, making traditional family recipes using jackfruit has become much easier.
If you love jackfruit, then you must try these easy traditional south Indian curries like Kadgi Chakko (jackfruit in a coconut curry) or Kali thori sukke with kadgi (black dry peas with jackfruit in a coconut curry). One of my favorites is Jackfruit and chickpea pulao/rice.
Using them as a filling in burgers is something I have wanted to make for a long time, ever since I saw some online.
So today, I will be sharing an Indian-spiced jackfruit burger for the vegetarian lovers! Just make a spicy filling using some basic spices like coriander, cumin, turmeric etc.
Fill up the burgers with these along with your choice of toppings like tomatoes, onions etc.
We love our burgers with homemade mayo-based coleslaw. Our family favorite is a cabbage coleslaw. For a healthy twist, I have made a simple zucchini-carrot slaw.
Layer up your toppings and gobble up these scrumptious, healthy, spicy burgers with some crispy potato chips/fries and a tall glass of fresh juice!
Enjoy!
If you love burgers, you must try these other varieties:
Step-by-step Instructions to make Jackfruit Burger with Zucchini Slaw:
To make the jackfruit filling:
Drain jackfruit from the brine, wash well and cook (either on stove top or pressure cooker) until soft and tender. Drain again.
When cool, shred the jackfruit using a fork or hands into bite sized shreds.
Heat a large skillet or saucepan on medium heat. Once hot, add 2 tbsp oil and stir in the sliced onions
Sauté until slightly soft and brown then tip in grated or finely chopped garlic and green chilies.
Fry again on medium heat for a few seconds. Add more oil if needed.
Add the spices; turmeric, coriander, cumin and chilli powder and stir to combine. Sauté until the spices are roasted; about a minute.
Mix in the shredded jackfruit.
Add the required amount of ketchup and hot sauce or Sriracha sauce along with salt to taste and mix well.
Adjust the amount of sweetness and salt according to personal taste. Cook on medium heat, covered for about 10 minutes until the jackfruit is well cooked and has absorbed all the lovely flavors!
Keep stirring in between.
In the meantime, make the zucchini-carrot slaw.
In a small bowl, stir mayonnaise with honey, salt to taste and black pepper powder. Taste and adjust seasonings to your taste.
Mix all the coleslaw ingredients along with mayonnaise.
Store in refrigerator until ready to serve.
Once the jackfruit has cooked and is almost dry, remove and let cool.
To assemble burgers:
Toast the sliced burger buns with a little butter on a skillet (optional).
Place a large lettuce leaf on the bottom bun.
Place generous portions of the jackfruit filling on top.
Either layer the coleslaw on top of the jackfruit or serve on the side.
Optional toppings are avocado slices, tomatoes, lettuce leaves, sliced onions etc.
Serve with extra hot sauce, ketchup, mayonnaise or any dressing on the side!
Enjoy fresh, homemade spicy jackfruit burgers with a side of potato chips/fries and a glass of freshly squeezed fruit juice!
A juicy, healthy jackfruit burger with a crunchy zucchini-carrot coleslaw for added texture and flavor! This homemade burger is a treat for anyone!
Ingredients
- 1 tin (1 lb/525 gm) raw jackfruit in brine
- 1 medium onion, sliced
- 2 large cloves garlic, grated
- 2 tbsp finely chopped green chillies/jalapenos
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- 2 tsp cumin powder
- 1 tsp red chilli powder
- 2 tbsp ketchup
- 2 tbsp Sriracha sauce/hot chilli sauce
- Salt to taste
- 2 tbsp oil
- 1 large zucchini, grated
- 1 large carrot, grated
- ¼ cup finely chopped red onions
- 2 large dill pickles, finely chopped
- ¼ cup finely chopped capsicum/green bell pepper
- ½ cup mayonnaise (eggless or with egg)
- 1 tsp black pepper powder
- 1 tbsp honey
- Salt to taste (optional)
- Butter
- 4 large burger buns
- Lettuce leaves
- 2 tomatoes, sliced
- Avocado, sliced (optional)
Instructions
- Drain jackfruit from the brine, wash well and cook (either on stove top or pressure cooker) until soft and tender. Drain again.
- When cool, shred the jackfruit using a fork or hands into bite sized shreds.
- Heat a large skillet or saucepan on medium heat. Once hot, add 2 tbsp oil and stir in the sliced onions.
- Sauté until slightly soft and brown then tip in grated or finely chopped garlic and green chilies.
- Fry again on medium heat for a few seconds. Add more oil if needed.
- Add the spices; turmeric, coriander, cumin and chilli powder and stir to combine. Sauté until the spices are roasted; about a minute.
- Mix in the shredded jackfruit.
- Add the required amount of ketchup and hot sauce or Sriracha sauce along with salt to taste and mix well.
- Adjust the amount of sweetness and salt according to personal taste. Cook on medium heat, covered for about 10 minutes or until the jackfruit is well cooked and has absorbed all the lovely flavors!
- Keep stirring in between.
- In the meantime, make the zucchini-carrot slaw.
- In a small bowl, stir mayonnaise with honey, salt to taste and black pepper powder. Taste and adjust seasonings to your taste.
- Mix all the coleslaw ingredients along with mayonnaise.
- Store in refrigerator until ready to serve.
- Once the jackfruit has cooked and is almost dry, remove and let cool.
- Toast the sliced burger buns with a little butter on a skillet (optional).
- Place a large lettuce leaf on the bottom bun.
- Place generous portions of the jackfruit filling on top.
- Either layer the coleslaw on top of the jackfruit or serve on the side.
- Optional toppings are avocado slices, tomatoes, lettuce leaves, sliced onions etc.
- Serve with extra hot sauce, barbeque sauce, ketchup, mayonnaise or any dressing on the side!
- Enjoy fresh, homemade spicy jackfruit burgers with a side of potato chips/fries and a glass of freshly squeezed fruit juice!
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I am sharing this our gourmet Facebook group "Healthy Wellthy Cuisines" where the theme this time is "Bread". Do check out these other delicious dishes churned out by my friends at Healthy Wellthy Cuisines:
Quick Open Sandwich by Jayashree
Stuffed Bread Rolls by Shalu
Bread Dahi Kachori by Rosy
I have not tried jackfruit, I know I am missing something major here. Nowadays I see them in the Indian shops, I must get soon as I am really interested in this recipe 🙂 Lovely share
Oh, you must try this amazing vegetable dear! It tastes so good; a great substitute for meat! Do start with this burger. There are a couple of other in my blog which you can try too!
Wow...Jackfruit burger with zucchini-carrot coleslaw sounds amazing !!! Never thought of this. I love Jackfruit. Will try this sometime. Thanks for sharing☺
Thanks so much Geetanjali 🙂 Do try and let me know your feedback!