Vegan Pulled Jackfruit Burger

Ingredients

• 2 orange juice
• 125 g pineapple (1 piece)
• 1 EL Rapeseed oil
• 200 ml ketchup
• 4 EL maple syrup
• 2 EL Worcestershire sauce
• 2 dried chili peppers
• 560 g jackfruit (from the Asian store, 1 can)
• 2 shallots
• 1 Garlic clove
• 3 EL rapeseed oil
• 2 burger buns
• 4 lettuce leaves
• 2 radicchio leaves
• 1 tomato

Instructions

1. 1.

   For the barbecue sauce cut the oranges in half and squeeze out the juice. Measure 100 ml of juice. Peel the pineapple and dice the fruit into small cubes. Peel the shallots and finely chop them.

2. 2.

   Heat oil in a pan, add the shallots and sauté while stirring. Drain about 1/2 tsp of fat from the pan.

3. 3.

   Hang a sieve over a bowl. Pour the sauce through the sieve with a spoon and let it cool.

4. 4.

   Now rinse the jackfruit pieces under running water and drain them.

5. 5.

   Peel the shallots and garlic clove. Slice the shallots into thin strips, finely chop the garlic.

6. 6.

   Heat oil in a pan, add the onion and sauté over medium heat. Then add the garlic and jackfruit pieces and fry for about six minutes until crisp.

7. 7.

   Add the barbecue sauce to the pan and simmer on low heat for another 15 minutes.

8. 8.

   Meanwhile toast the burger buns, wash and drain the lettuce leaves. Slice the radicchio into fine strips and the tomato into thin slices.

9. 9.

   Divide the jackfruit into fine fibers, layer the bun halves with lettuce, tomato, "pulled jackfruit" and radicchio, then close the burgers – enjoy!