Jackfruit Burger

For the Jackfruit Burger Mixture:


• 50 g Ofene dried jackfruit, minced

• 100 g oat flour


• 70 g dry roasted walnut flour


• 35 g tapioca flour


• 100 g cooked green lentils (or mashed potatoes)

• 1 tbsp olive oil

• 1 small yellow onion, finely chopped


• 4 garlic cloves minced

• 1/4 cup (12 g) nutritional yeast

• 5 tbsp tomato paste

• 2 tbsp agave syrup


• 3 tbsp soy sauce

• 1 tsp smoked paprika

• 1-2 tsp salt

• 1/4 tsp black pepper

• 1/2 tsp dried oregano


• 1/4 cup finely chopped parsley

• 1/4 cup barbecue sauce, for brushing

To Assemble:

• Burger buns

• Toppings of choice: lettuce, tomato, thinly sliced red onion or crispy onions, pickles, ketchup, mayonnaise, cabbage slaw or pickled fennel, etc.

1. Rehydrate your jackfruit according to instructions.

2. Blend the dry ingredients in a large bowl: oat flour, walnut flour, tapioca. If using oatmeal and whole walnuts, then pulse them in a food processor until finely ground. Then mix with tapioca.

3. Make the patty mixture: Add the rehydrated jackfruit mince, cooked green lentils, nutritional yeast, finely chopped onion, olive oil, soy sauce, tomato paste, spices listed, walnut oat and tapioca flour mixture and agave to the food processor. Pulse until a moist, cohesive mixture forms. You can alternatively mix everything in a large bowl and knead for a while until it comes together.

4. Chill the mixture: Transfer the jackfruit patty mixture to a bowl, cover, and refrigerate for 30 minutes to firm up.

5. Shape and cook the patties: Heat a large pan over medium heat and lightly coat it with olive oil. Form the mixture into four thick patties (about 1/3 cup each).

6. Cook for 3–4 minutes per side, until golden brown and crisp on the edges. 


7. Brush lightly with barbecue sauce if desired.

8. Assemble the burgers: Add the patties to buns with your favorite salad toppings and enjoy