A vegan treat from the grill – savoury, smoky and irresistible
This BBQ jackfruit burger combines the meat-like texture of jackfruit with an intense, smoky BBQ sauce to create a hearty flavour experience. Ideal for anyone who loves plant-based alternatives without sacrificing the typical BBQ flavour.
Ideal wine pairing: Tempranillo (Spain, Ribera del Duero DO)
A Tempranillo from the Ribera del Duero DO offers powerful flavours of dark berries, plums and spices that harmonise perfectly with the smoky BBQ sauce. The well-integrated tannins and balanced acidity of the wine complement the fleshy texture of the jackfruit and add depth to the dish. The wood flavours of the wine reflect the smokiness of the sauce and create a well-rounded taste experience.
Further wine recommendations:
Garnacha (Spain, Campo de Borja DO) This fruit-driven wine with flavours of cherries, raspberries and spicy pepper brings just the right combination of juiciness and freshness. The fine tannins leave room for the delicate texture of the jackfruit, while its aromatic depth corresponds perfectly with the sweet and spicy BBQ sauce. Ideal if you are looking for a slightly playful but powerful pairing.
Zinfandel (USA, California AVA) A Zinfandel with its fully ripe blackberry and plum flavours, accompanied by vanilla, cloves and pepper, is an ideal match for the smoky spice of BBQ jackfruit. Its rich structure adds fullness and rounds off the meat-like mouthfeel of the jackfruit. In particular, the combination of fruit sweetness and spice in the wine complements the sauce in a delicious way.
Syrah (France, Côtes du Rhône AOC) The typical peppery spice and dark berry flavours of this Syrah blend wonderfully into the overall picture of the burger. Its medium acidity and soft tannins make it a robust but harmonious partner. The earthy notes of the wine emphasise the BBQ character, while its finish lingers on the palate long after the last bite.
Malbec (Argentina, Mendoza DOC) This powerful wine with notes of dark chocolate, mocha, cassis and ripe plums brings depth and richness. The intense structure stands up to the burger effortlessly, its velvety tannins enveloping the sweet and spicy BBQ flavours and making every bite even richer. A perfect companion for strongly flavoured vegan BBQ cuisine.
Barbera (Italy, Piemonte DOC) Barbera impresses with its fresh acidity and lively fruit of sour cherries, redcurrants and a hint of violets. These components bring lightness into play and contrast wonderfully with the deep roasted flavours of BBQ jackfruit. Their elegant freshness emphasises the complex flavours of the burger without masking them.
The recipe:
BBQ jackfruit burger with smoky BBQ sauce
Cooking utensils
- 1 Pan
- 1 Chopping board
- 1 Knife
- 1 Fork
- 1 Grill or grill pan
Ingredients
For the BBQ jackfruit:
- 2 Tins of jackfruit in brine 400 g each
- 1 red onion
- 2 Garlic cloves
- 2 tablespoon rapeseed oil
- 150 ml BBQ sauce
- Salt and pepper to taste
For the burger:
- 2 Burger buns
- 4 EL Hummus
- 1 Tomato
- 1/4 Head of Lollo Bionda or other lettuce
- 1/8 Red cabbage
- 1 ripe avocado
Preparation
Prepare the jackfruit:
- Drain the jackfruit, rinse and shred with your hands or two forks.
Fry the onion and garlic:
- Finely slice the onion and chop the garlic. Fry in a pan with oil until translucent.
Add jackfruit:
- Add the chopped jackfruit to the onion mixture and sauté for 5 minutes.
Stir in the BBQ sauce:
- Add the BBQ sauce, mix well and simmer over a low heat for 10 minutes. Season to taste with salt and pepper.
Put together a burger:
- Cut the rolls in half and toast. Spread hummus on the bottom half, layer lettuce, tomato slices, red cabbage and BBQ jackfruit on top. Add the avocado slices and finish with the top half of the bun.
Recommended side dishes:
- Sweet potato fries: Baked until crispy, they complement the caramel note of the BBQ sauce.
- Coleslaw: Fresh, slightly sour coleslaw with apple strips – brings balance.
- Grilled corn on the cob with chili lime butter: Brings texture, sweetness, spiciness and freshness to the plate.
