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Easy Vegan Jackfruit Burgers - Two Ways (Fried or Baked!)

These vegan jackfruit burgers are jazzed up with lemon juice and fresh parsley, then gently pan-fried or oven-baked until crispy and golden. Pure bliss!
Course Main Course
Cuisine American
Diet Vegan, Vegetarian
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 5 burgers
Author Tajda Ferko

Ingredients

Burger Patties

  • 1 can young jackfruit (400g can / 14 oz)
  • 1 tablespoon light olive oil
  • 1 onion roughly chopped
  • 2 cloves garlic roughly chopped
  • 3 tablespoon fresh parsley chopped
  • ⅛ cup all-purpose flour
  • 1 teaspoon lemon juice
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • salt and pepper to taste

Garlic Dill Mayo (optional)

  • 4 tablespoon vegan mayo
  • 1 teaspoon dill dry or fresh
  • 1 clove garlic minced
US Cups - Metric

Instructions

  • Drain and prep the jackfruit: Open a can of jackfruit and drain off any excess liquid. Transfer the jackfruit to a clean towel. Squeeze out as much moisture as possible over a medium bowl. Be thorough, as any remaining moisture will make it harder to form the burger patties.
    1 can young jackfruit
  • Saute the aromatics: Heat oil in a large pan over medium heat. Add the garlic and onion, cooking for 2–3 minutes until fragrant and translucent. Stir in the jackfruit and seasoning, then cook gently for 7–10 minutes, stirring occasionally. Set the pan aside for later.
  • Blend the mixture: Transfer the mixture to a food processor. Add the flour, parsley, and seasoning, then pulse until roughly combined. You want to keep some texture, so avoid blending it into a paste.
  • Form the patties: Use clean hands to form patties, each about ¼ cup in size. Lay them on a lined baking tray or plate to prevent them from sticking.
  • Optional - make your garlic dill mayo by stirring together all the ingredients in a small bowl.
  • Cook the burgers - Option 1 (Frying): Heat oil in a frying pan over medium-high heat. Add the patties (about 3–4 at a time, depending on the size of your pan). Fry for about 3–4 minutes on each side, or until golden and crispy.
  • Cook the burgers - Option 2 (Baking): Brush the patties with oil. Bake in a preheated oven at 180°C (fan) or 200°C (conventional) for 25 minutes, flipping halfway through for even baking.

Notes

  • I used one 400g (14 oz) can of young jackfruit (in water - not in brine). This equals to 200g of jackfruit when drained.
    • Chop roughly. No need to be precise when chopping up the garlic and onion. We'll blend them later on anyway.
    • Squeeze Out the Jackfruit Brine. Do not skip this step or the recipe will fail. Excess moisture from the jackfruit will make it hard to form patties as they will simply fall apart. Squeeze out as much water as possible after rinsing the jackfruit.
    • Use Your Hands to Remove Woody Bits. Tear apart any large pieces of jackfruit and remove any hard or woody bits to create a consistent texture.
    • Adjust Flour as Needed. If the mixture feels too wet to form into burger patties, add more flour (a tablespoon at a time) until you reach the right texture.
    • Let the Mixture Rest. If your patties still aren't coming together, simply refrigerate the mixture for 15–20 minutes and try again. This makes the burgers easier to shape and helps the flavors meld together.