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Jack Stein’s Pulled Jackfruit Burgers

Serves: 4

Vegan Friendly

Chef Jack Stein created this beauty recipe for pulled jackfruit burgers for St Austell Brewery; perfect for a hearty home-cooked meal or a dinner party with friends. The brewery's zesty orange and grapefruit flavours of its Tribute brew perfectly balance the slightly spicy notes of the jackfruit, too.

Jack Stein’s Pulled Jackfruit Burgers Recipe: Veggie


4 burger buns
400g tinned jackfruit in brine

For the sauce:

1 brown onion
2 garlic cloves
2 tbsp vegetable oil
1 tsp five spice
1 tsp cayenne
2 tsp smoked paprika
1 tsp ground cumin
400g tomato ketchup
20g white wine vinegar
10g soy sauce
5g marmite

For the pickled onions

1 red onion, sliced into rounds
50g white wine vinegar
20g water
1 tsp sugar
1 tsp salt

To garnish:

cucumber rounds
plant-based mayonnaise
red cabbage


  • In a saucepan, soften the onions and garlic in vegetable oil on a medium heat. Add the spices, ketchup and vinegar.
  • Drain the liquid from the tinned jackfruit and add to the pan. Slowly simmer for 20 minutes, gradually pulling the jackfruit apart with tongs. Finish with the marmite and soy sauce, then set aside.
  • To make the pickled onions, place all of the ingredients in a pan and bring to the boil. Take off the heat and allow to cool.
  • Slice the burger buns in half and lightly char them on a grill. Fill with the jackfruit, pickled onions, cucumber, cabbage and mayonnaise.
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