Jerk Jackfruit Burgers with Mango Slaw
Shredded young jackfruit is browned with onion, garlic, thyme and fiery jerk paste, bound with mashed chickpeas and panko, then baked until the edges turn crisp and sticky. A cool, lime-bright mango and cabbage slaw balances the heat in a toasted bun.
Steps
Before you start
- Buy young GREEN jackfruit packed in brine or water, not ripe jackfruit in syrup, which is sweet and will not shred into a meaty texture.
- Jerk paste varies a lot in heat. Taste a tiny bit first; start with the amount given and add more to the mayo if you want extra fire.
- Preheat the oven to 425°F (220°C) with a rack in the middle just before you shape the patties.
- Line a large rimmed baking sheet with parchment paper.
- Use vegan mayonnaise and vegan buns if you want the burgers fully plant-based.
Prep the jackfruit
- Drain the jackfruit and rinse well under cold water to remove the brine.
- Squeeze handfuls firmly, or press in a clean towel, until very little liquid comes out.
- Cut off and discard the tough, hard cores (the pointed triangular ends), then pull the remaining pieces apart with your fingers or two forks into fine, meat-like shreds.
- You should have about 560 g (4 cups).
- Drain and mash the chickpeas with a fork in a large bowl, leaving some chunks.
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Ready when: Shreds feel damp but not wet, and no water drips when squeezed.
Tip: Dry jackfruit is the key to a patty that holds together instead of turning mushy.
Brown the jackfruit
- Heat 2 tbsp of the oil in a 12-inch (30 cm) skillet over medium-high heat until shimmering.
- Add the onion and cook, stirring, for 3 minutes until soft.
- Add the garlic, thyme and allspice and stir 30 seconds.
- Add the shredded jackfruit, 3 tbsp of the jerk paste and the soy sauce.
- Cook, stirring and scraping every minute or so, for 6 minutes, until the jackfruit looks dry, sticky and lightly browned at the edges.
- Scrape into the bowl with the chickpeas.
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Ready when: No liquid pools in the pan and the shreds smell fragrant and are speckled brown.
Tip: If the paste starts to scorch, lower the heat to medium and add a splash of water.
Toss the mango slaw
- While the jackfruit mixture cools, combine the cabbage, mango, carrot, scallions (set aside 2 tbsp of sliced scallion for the patties) and cilantro in a large bowl.
- Whisk the lime juice, olive oil, ½ tsp of the salt and a few grinds of pepper in a small bowl, pour over the slaw and toss well.
- Let it sit while the mixture cools and patties chill; the cabbage softens slightly and releases its juices.
- In a small bowl, stir the mayonnaise with the remaining 1 tbsp jerk paste to make the jerk mayo.
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Ready when: The slaw looks glossy and the jackfruit mixture is just warm, not hot, to the touch.
Tip: Keep the mango in thin matchsticks so it stays crisp-tender rather than mushy.
Mix the patty mixture
- Add the panko, flour, reserved 2 tbsp scallions and the remaining ½ tsp salt to the jackfruit and chickpeas.
- Mix with your hands, squeezing and pressing for about 1 minute, until the mixture clumps together when you squeeze a handful.
- Taste and add pepper or a little more salt if needed.
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Ready when: A squeezed handful holds its shape with no crumbling.
Tip: If it feels too wet to shape, add 1–2 tbsp more panko; if crumbly, mash a few more chickpeas in.
Shape and chillOven 425°F / 220°C
- Line a large rimmed baking sheet with parchment.
- Divide the mixture into 6 equal portions (about 175 g each).
- Pack each firmly and press into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, smoothing the edges.
- Place on the sheet 1 inch (2.5 cm) apart and refrigerate for 15 minutes.
- Preheat the oven to 425°F (220°C) during the last 10 minutes.
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Ready when: Patties feel firm and cold to the touch.
Tip: Wet your hands slightly to stop the mixture sticking while shaping.
Bake first sideOven 425°F / 220°C
- Brush the tops of the patties with half of the remaining 1 tbsp oil.
- Bake on the middle rack at 425°F (220°C) for 15 minutes, until the tops look dry and the edges begin to brown.
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Ready when: Tops are dry, edges are golden brown.
Flip and finishOven 425°F / 220°C
- Remove the sheet from the oven.
- Slide a thin spatula under each patty and flip gently.
- Brush with the remaining oil.
- Bake another 12 minutes at 425°F (220°C), until both sides are deep golden brown with crisp, darker edges.
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Ready when: Both sides are deep golden brown and the patties feel firm when pressed.
Tip: Flip with a wide, thin spatula and support the patty with your other hand if it feels fragile.
Rest and toast bunsOven 425°F / 220°C
- Move the patties to a rack or leave on the sheet and rest for 5 minutes so they firm up.
- Meanwhile, place the split buns cut-side up on a second tray (or beside the patties) and toast in the 425°F (220°C) oven for 3 minutes, until lightly golden.
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Ready when: Buns are lightly golden and warm.
Tip: Watch the buns closely; they go from toasted to burnt fast.
Assemble and serve
- Spread the jerk mayo on the cut sides of both bun halves.
- Set a patty on each bottom bun, pile on a generous heap of the mango slaw (drain off excess liquid with tongs) and cap with the bun tops.
- Serve right away with extra slaw on the side.
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Tip: Assemble just before eating so the buns stay crisp and the slaw stays crunchy.
Good to know
Tips
- Squeeze the jackfruit twice if needed: once after rinsing and again after shredding. Moisture is the main reason jackfruit patties collapse.
- Do not skip the chilling step; cold patties hold together much better on the first flip.
- Choose a mango that gives slightly when pressed but is not soft; soft mango turns the slaw to mush.
- For extra char, broil the finished patties for 1–2 minutes, watching closely, until the edges darken.
Make ahead
Make the patty mixture and shape the patties up to 1 day ahead; cover and refrigerate on the parchment-lined sheet, then bake straight from the fridge, adding 3 minutes to the first side. The jerk mayo can be made 3 days ahead. Prep the slaw vegetables up to 1 day ahead but toss with the dressing within 1 hour of serving.
Storage & reheating
Baked patties keep in an airtight container in the fridge for up to 4 days; store slaw separately for up to 2 days. Freeze cooled patties, separated by parchment, for up to 3 months. Reheat patties from fridge on a baking sheet at 375°F (190°C) for 10–12 minutes (20 minutes from frozen) until hot throughout and crisp. Do not leave at room temperature for more than 2 hours.
Substitutions
- Jamaican jerk paste → 2 tbsp jerk dry seasoning mixed with 1 tbsp oil and 1 tbsp lime juice per 3 tbsp paste. Check the salt level; dry rubs vary, so you may need to reduce added salt.
- ripe but firm mango → fresh pineapple, cut into small matchsticks. Gives a similar sweet-tart contrast; pat dry so the slaw isn't watery.
- panko breadcrumbs → rolled oats, pulsed briefly. Use the same weight; makes the patties slightly denser and also gluten-free if certified oats and gluten-free flour are used.
- burger buns → large lettuce leaves or gluten-free buns. Lettuce wraps make it lighter; use 2 leaves per burger for strength.