Jackfruit Burgers With Zucchini-Carrot Slaw

Jackfruit Burgers with Zucchini-Carrot Coleslaw; a super delicious vegetarian meatless burger with Indian spiced raw jackfruit filling and crunchy, cool coleslaw with juliennes of zucchini and carrot.

FOR JACKFRUIT FILLING:

1 tin (1 lb/525 gm) raw jackfruit in brine

1 medium onion, sliced

2 large cloves garlic, grated

2 tbsp finely chopped green chilies/jalapenos

½ tsp turmeric powder

1 tbsp coriander powder

2 tsp cumin powder

1 tsp red chilli powder/cayenne pepper powder

2 tbsp ketchup

2 tbsp Sriracha sauce/hot chilli sauce

Salt to taste

2 tbsp oil

FOR ZUCCHINI-CARROT SLAW:

1 large zucchini, grated

1 large carrot, grated

¼ cup finely chopped red onions

2 large dill pickles, finely chopped

¼ cup finely chopped capsicum/green bell pepper

½ cup mayonnaise (eggless or with egg)

1 tsp black pepper powder

1 tbsp honey

Salt to taste (optional)

OTHER FIXINGS:

Butter (salted or unsalted)

4 large burger buns

Lettuce leaves

2 tomatoes, sliced

Avocado, sliced (optional)

Drain jackfruit from the brine, wash well and cook (either on stove top or pressure cooker) until soft and tender. Drain again.

When cool, shred the jackfruit using a fork or hands into bite sized shreds.

Heat a large skillet or saucepan on medium heat. Once hot, add 2 tbsp oil and stir in the sliced onions.

Saute until slightly soft and brown then tip in grated or finely chopped garlic and green chilies.

Fry again on medium heat for a few seconds. Add more oil if needed.

Add the spices; turmeric, coriander, cumin and chilli powder and stir to combine. Saute until the spices are roasted; about a minute.

Mix in the shredded jackfruit.

Add the required amount of ketchup and hot sauce or Sriracha sauce along with salt to taste and mix well.

Adjust the amount of sweetness and salt according to personal taste. Cook on medium heat, covered for about 10 minutes until the jackfruit is well cooked and has absorbed all the lovely flavors!

Keep stirring in between.

In the meantime, make the zucchini-carrot slaw.

In a small bowl, stir mayonnaise with honey, salt to taste and black pepper powder. Taste and adjust seasonings to your taste.

Mix all the coleslaw ingredients along with mayonnaise.

Store in refrigerator until ready to serve.

Toast the sliced burger buns with a little butter on a skillet (optional).

Place a large lettuce leaf on the bottom bun. Place generous portions of the jackfruit filling on top.

Either layer the coleslaw on top of the jackfruit or serve on the side.

Optional toppings are avocado slices, tomatoes, lettuce leaves, sliced onions etc.

Serve with extra hot sauce, ketchup, mayonnaise or any dressing on the side!

Enjoy fresh, homemade spicy jackfruit burgers with a side of potato chips/fries and a glass of freshly squeezed fruit juice!