Vegetarian Sri Lankan Jack Fruit Burger June 10, 2017
Patrick’s in Sri Lanka right now – and he’s at Cafe Kumbuk in Colombo with Head Chef John. He learnt how to make the ultimate – perfectly layered, spicy Jackfruit burger, and we’ve got the recipe for you to make at home.
What is Jack Fruit?
Jack Fruit is the largest tree-borne fruit in the world reaching as much as 35 kg (80 lb) in weight, 90 cm (35 in) in length, and 50 cm (20 in) in diameter. It’s related to the fig, mulberry, and breadfruit and is commonly found in tropical countries in South and South East Asia.
Jack fruit is a great vegan alternative to pork, but you’ve got to know how to cook it right… keep reading to find out how.
- 500gBoiled Jackfruit Chunks
- 10g Onion, Chopped
- 10g Garlic, Chopped
- 1 Stick Lemongrass
- 200g Tomato Paste
- 250ml Tomato Puree
- 100ml Pineapple Juice
- 50ml Apple juice
- 50g Jaggery
- Burger bun
- Onion rings
- Red cabbage
- Pull apart the jackfruit until stringy.
- Heat a sauce pot and add butter or oil.
- Saute onion, garlic and lemongrass under medium heat without colour.
- Add in tomato paste and tomato puree ( Tomato Sauce works as an alternative).
- Mix in pineapple juice and apple juice. Finally add jaggery and simmer until slightly reduced and sauce like in consistency. Season and cool.
- In a bowl place the pulled jackfruit and add in the cooled down sauce.
- Mix well and season if necessary. Keep refrigerated in an airtight container.
- Cut in half a burger bun. Place lettuce, tomato, onion rings on bottom half of the bun and approximately 3 tablespoons of pulled jack fruit mixture.
- Top with cheddar and place in oven.
- After cheese has melted add sliced gherkins and pour ketchup over it.
- Finally finish it off by placing shredded red- cabbage.
- Place top half of bun and serve.