Vietnamese Lemongrass and Rice Paper Jackfruit Burgers
Crispy pan-fried patties made with shredded young jackfruit, aromatic lemongrass, and turmeric, bound with rice flour and tofu. The patties are wrapped in softened rice paper for extra texture and served in soft buns with fresh herbs, pickled daikon, and a garlic-lime mayo. This vegan burger captures the vibrant, complex flavors of Vietnamese street food.
Steps
Before you start
- Drain and rinse the canned jackfruit thoroughly; pat dry with paper towels to remove excess moisture
- Prepare the pickled daikon and carrot ahead or use store-bought
- Soak the rice paper sheets in a shallow bowl of room-temperature water until pliable (about 20 seconds per sheet)
- Have all burger toppings ready before cooking the patties
Mix the patty base
- In a large bowl, combine the shredded jackfruit, minced lemongrass, garlic, shallot, turmeric, cumin, and black pepper.
- Stir in the crumbled pressed tofu, breaking up any large pieces.
- Pour in the soy sauce, fish sauce, and lime juice, mixing gently with your hands until just combined.
- The mixture should hold together when squeezed but not be pasty.
- Avoid overmixing, which can make the patties dense.
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Ready when: Mixture is combined and holds together when squeezed
Tip: Don't overwork the mixture—you want the jackfruit strands to remain distinct for better texture in the cooked burger
Divide and shape patties
- Sprinkle the rice flour evenly over the jackfruit mixture and fold in gently with a spatula.
- Divide the mixture into 4 equal portions and shape each into a loose patty about 3.5 inches (9 cm) wide and ¾ inch (2 cm) thick on a piece of parchment or rice paper.
- The patties will be delicate at this stage, so handle them carefully.
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Ready when: 4 patties shaped and ready to cook
Tip: Slightly wet hands make shaping easier without sticking
Wrap in rice paper
- Working with one soaked rice paper sheet at a time, place it on your work surface.
- Position one jackfruit patty in the center of the sheet.
- Fold the bottom edge of the rice paper over the patty, then fold the sides in, and finally fold the top edge down, wrapping it like a small package.
- The rice paper will help hold the delicate patties together during cooking.
- Repeat with the remaining 3 patties.
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Ready when: All 4 patties wrapped in rice paper
Tip: If rice paper tears, overlap it slightly; a small tear won't affect cooking. If it's tearing too much, soak sheets for just 15 seconds instead of 20
Heat oil and prepare to cook
- Pour 3 tablespoons (45 ml) of neutral oil into a 9-inch (23 cm) skillet and set it over medium-high heat.
- Let the oil heat for about 2 minutes until it shimmers and a small piece of rice paper sizzles immediately when touched to it.
- This step is critical for getting a crispy exterior.
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Ready when: Oil shimmers and is fragrant
Tip: Use a peanut or vegetable oil with a high smoke point; don't let it smoke
Cook patties (first side)
- Carefully slide the wrapped patties into the hot oil, seam-side up, spacing them so they don't touch.
- Fry for 4-5 minutes on the first side without moving them, until the rice paper is golden and crispy and the patty is lightly browned.
- Listen for a steady sizzle; if it gets too loud, lower the heat slightly to medium.
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Ready when: Rice paper is golden and crispy, patty bottom is light golden-brown
Tip: Resist the urge to move the patties—they need contact with the oil to crisp up. A loose patty will break apart if jostled
Cook patties (second side)
- Using a thin spatula, carefully flip each patty and fry the second side for 3-4 minutes, until golden brown and crispy.
- The patty should feel slightly firm to the touch and hold together when gently pressed.
- If it still feels very soft, cook for another minute.
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Ready when: Second side is golden brown and crispy; patty feels firm and holds together when pressed gently
Tip: If a patty breaks during flipping, don't panic—you can still serve it with toppings. The rice paper helps hold it together even if cracked
Rest patties and toast buns
- Transfer the cooked patties to a plate lined with paper towels to drain excess oil.
- While they rest for 5 minutes (which firms them up and lets flavors settle), lightly toast the burger buns in a skillet or toaster.
- You want them warm and lightly crispy on the cut sides, but not hard.
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Ready when: Buns are warm and lightly toasted on cut sides
Tip: Resting is essential—it helps bind the patty ingredients and makes slicing or eating less messy
Make garlic-lime mayo
- While the patties rest, whisk together the vegan mayo, minced garlic, and lime juice in a small bowl.
- Season with a pinch of salt and black pepper to taste.
- This pungent, tangy mayo complements the earthy jackfruit beautifully.
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Ready when: Mayo is smooth, fragrant, and well combined
Tip: Make this right before serving so the raw garlic stays punchy
Assemble and serve
- Spread a generous dollop of garlic-lime mayo on the bottom half of each toasted bun.
- Place a warm jackfruit patty on top, then layer with fresh cilantro and mint leaves, pickled daikon and carrot, and thin cucumber slices if using.
- Top with the upper bun half and serve immediately while the patties are still warm and the bun is soft.
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Ready when: Burgers are assembled and ready to eat
Tip: Serve with extra pickled vegetables and sriracha or chili oil on the side for those who want extra heat or tang
Good to know
Tips
- Young jackfruit in brine is usually found in Asian markets or online. Look for it in the canned vegetable or international aisle. Avoid ripe jackfruit, which is too sweet
- Lemongrass is crucial for authentic Vietnamese flavor—the white and pale green parts are tender and aromatic, while the tough dark green outer leaves should be discarded
- For a softer, more traditional Vietnamese bánh mì-style burger, skip the rice paper wrapping and pan-fry the patties directly in oil. They'll be more fragile but equally delicious
- Double the garlic-lime mayo recipe if you like more sauce—it keeps for 3 days in the fridge and is excellent on other sandwiches, as a dipping sauce for vegetables, or as a dressing for grain bowls
Make ahead
The jackfruit patty mixture can be made up to 8 hours ahead, covered, and chilled. Assemble and fry patties just before serving for the best texture. The garlic-lime mayo can be made 2 hours ahead and stored in the fridge.
Storage & reheating
Cooked patties can be refrigerated in an airtight container for up to 3 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes to restore crispness. Do not microwave, as they will become soggy. Patties do not freeze well once cooked due to the rice paper wrapper becoming tough; however, uncooked mixture (before frying) can be frozen for up to 1 month in an airtight container.
Substitutions
- fish sauce (or vegetarian substitute) → soy sauce (add an extra 1 tablespoon). For a fully vegetarian/vegan burger, omit fish sauce and replace with an extra tablespoon of soy sauce for saltiness and umami depth
- firm tofu, pressed → mashed chickpeas (about 150 g or ⅔ cup cooked). Chickpeas add binding and earthiness but use slightly less as they're denser than crumbled tofu
- rice paper wrappers (6-inch or 15 cm round) → wonton wrappers or dumpling wrappers (2 sheets per patty, overlapped). Not as authentic but still crispy and delicious; brush edges with water to seal
- young green jackfruit in brine or water, canned → hearts of palm (canned, drained, and shredded) mixed with 2 cups (150 g) finely chopped mushrooms. Provides similar flaky texture; cook the mushrooms briefly to remove excess moisture before mixing
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- Meal
- Lunch
- Cuisine
- Vietnamese
- Method
- Stovetop