Vegan Jackfruit "Chicken" Burgers with Crunchy Slaw
Shredded young jackfruit, chickpea flour and smoked paprika make golden pan-fried patties with a tender, pull-apart, chicken-like texture. They're piled on toasted buns with a creamy, tangy slaw and pickles.
Steps
Before you start
- Buy young green jackfruit packed in brine or water, not in syrup. Ripe or sweet jackfruit will make the patties taste wrong.
- Have a large clean kitchen towel or several paper towels ready. Drying the jackfruit well is the most important step for patties that hold together.
- Check that your buns and mayonnaise are vegan. Some brands contain egg or milk.
- Plan for about 80 minutes from start to table. 15 minutes of that is chilling the patties.
Drain and dry jackfruit
- Drain both cans into a colander and rinse under cold water for 30 seconds to remove the brine flavor.
- Pinch off and discard the hard, triangular core pieces if you see them.
- Tear the soft pieces into thin shreds with your fingers.
- Wrap the shreds in a clean kitchen towel and squeeze firmly over the sink until almost no liquid comes out.
- Spread the shreds on a dry towel and pat them again.
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Ready when: The shreds feel damp, not wet, and no liquid drips when you squeeze a handful.
Tip: Wet jackfruit is the main cause of mushy patties that fall apart. Squeeze twice if unsure.
Sauté onion and spices
- Heat the olive oil in the 12-inch skillet over medium heat for 1 minute.
- Add the diced onion and a pinch of the salt from the patty salt.
- Cook, stirring often, for 3 minutes until soft and translucent.
- Add the garlic, smoked paprika, garlic powder and thyme.
- Stir for 30 seconds until fragrant.
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Ready when: The onion is soft and see-through, and the spices smell toasty with no dark specks.
Tip: If the spices begin to stick or darken, pull the pan off the heat. Burnt paprika turns bitter.
Brown the jackfruit
- Add the shredded jackfruit and the soy sauce to the skillet.
- Raise the heat to medium-high and cook for 5 minutes, stirring and pressing the shreds against the pan.
- Cook until the jackfruit looks dry and picks up golden-brown edges.
- Scrape everything into your large mixing bowl and let it cool for 10 minutes so the binders don't turn gummy.
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Ready when: The pan looks dry, with no liquid pooling, and the shreds are lightly browned at the edges.
Mix the patty mixture
- Mash the cooled jackfruit with a potato masher, about 15 presses, until about half of it is broken down and the rest is in shreds.
- Or pulse 5 or 6 times in a food processor.
- Add the chickpea flour, panko, nutritional yeast, vegan mayonnaise, Dijon, remaining salt and pepper.
- Stir and fold with a spatula for 1 minute until evenly combined.
- Squeeze a handful.
- It should hold together in a clump.
- If it's crumbly, add 1 tablespoon of water.
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Ready when: A squeezed handful holds its shape and has visible shreds, not a smooth paste.
Tip: Don't over-process. A smooth paste gives dense, pasty patties instead of a shredded, chicken-like bite.
Shape the patties
- Divide the mixture into 4 equal portions of about ¾ cup (roughly 185 g) each.
- With damp hands, press each portion into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, pressing firmly and smoothing the edges so they don't crack.
- Place on a parchment-lined plate and refrigerate uncovered.
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Ready when: Each patty is firm with smooth, crack-free edges.
Tip: Rewet your hands as you go. The mixture sticks to dry fingers.
Make the slaw
- While the patties chill, toss the cabbage, carrot, mayonnaise, cider vinegar, maple syrup and salt in a medium bowl until every shred is coated.
- Taste and add more salt or vinegar if you like.
- Leave it in the fridge until serving, at least 7 more minutes, so the patties set and the cabbage softens slightly.
- The patties chill 15 minutes in total.
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Ready when: The slaw is glossy and evenly coated, tangy with a hint of sweetness.
Pan-fry the patties
- Wipe out the skillet and heat half the frying oil (1½ tbsp) over medium heat for 2 minutes until it shimmers.
- Cook 2 patties at a time.
- Lay them in gently and leave them untouched for 4½ minutes until the underside is deep golden brown and crisp.
- Flip carefully with a wide spatula and cook for another 4½ minutes.
- Move to a plate and tent with foil.
- Add the remaining oil, reheat for 1 minute, and cook the second batch the same way.
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Ready when: Both sides are deep golden brown and crisp, and the patty feels firm when pressed.
Tip: Don't move or press the patties while the first side cooks. Moving them too early tears off the crust.
Toast the buns
- Wipe the skillet with a paper towel.
- Place the bun halves cut-side down in the pan over medium heat for 1 to 2 minutes, until golden and lightly crisp.
- Spread the cut sides with the mayonnaise.
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Ready when: The cut sides are golden brown and feel crisp.
Assemble and serve
- Set a patty on each bun bottom.
- Top each with 3 pickle slices and a generous pile of slaw, using about ⅓ cup (40 g).
- Cover with bun tops and serve right away while the patties are crisp.
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Ready when: The burger is stacked with crisp patty, creamy slaw and pickles.
Tip: Serve extra slaw on the side. It tastes best fresh, so don't dress it onto the burgers in advance.
Good to know
Tips
- Squeeze the jackfruit dry twice. Moisture is the biggest threat to a patty that holds together.
- Keep some texture. Pieces of shredded jackfruit are what give the patty its chicken-like pull.
- Medium heat gives a crisp crust without burning the paprika. If the crust is browning too fast, turn the heat down slightly.
- For extra crunch, press a little more panko onto each side of the patty just before frying.
Make ahead
Shape the patties up to 24 hours ahead, stack them with parchment between, and refrigerate covered. Fry straight from the fridge, adding 1 minute per side. The slaw can be mixed up to 4 hours ahead. Keep it chilled.
Storage & reheating
Cooked patties keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat for 3 minutes per side, or in a 375°F (190°C) oven for 12 minutes, until hot and crisp. Slaw keeps 2 days in the fridge. Freeze cooked patties, separated by parchment, for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 20 minutes. Assembled burgers don't keep well at room temperature, so eat them within 2 hours.
Substitutions
- chickpea flour (besan) → Fine whole wheat flour or all-purpose flour. Use the same amount. The flavor will be milder and slightly less savory, and the chickpea flour version is gluten-free only if the panko is too.
- panko breadcrumbs → Gluten-free breadcrumbs or rolled oats pulsed to a coarse crumb. Use the same weight (45 g) for gluten-free burgers, with gluten-free buns and tamari.
- soy sauce → Tamari or coconut aminos. Tamari is gluten-free. Coconut aminos is slightly sweeter and less salty, so add a pinch more salt.
- vegan mayonnaise → Unsweetened plain vegan yogurt. Gives a tangier, lighter slaw. Use the same amount.