Jackfruit Burger Patties

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These spicy jackfruit patties are so meaty and flavourful you won't believe they're vegan. Stuff them in bread rolls with salad and hot sauce and bite into the burger of your dreams.

Vegan Jackfruit Burger Patties




Time 40m



If you thought veggie burgers are soggy and tasteless, wait to try these jackfruit patties, and you'll have a change of heart, promised! After the success of our jackfruit nuggets, we decided to use this versatile fruit to make a delicious vegan burger with a Thai twist.

We made the patty dough with canned green jackfruit, mushrooms, and spring onions, all spiced with red chillies, garlic, and ginger. Then, we shaped the dough into thick burgers and baked them in the oven. The result is incredibly meaty patties full of texture and flavour, sure to make you come back for more.

Veggie burgers are a blessing for those on a plant-based diet or looking for a healthier alternative to meat-based ones. They have fewer fats, more fibres, and zero cholesterol, but still plenty of nutrients. We balanced our vegan patty recipe with ground flaxseeds, nutritional yeast, and olive oil for extra proteins, omega-3, vitamin B-12, and unsaturated fats.

Jackfruit is a staple ingredient in various cuisines in South East Asia, like in India and Thailand. The young green fruit has a neutral taste, and it takes on the flavours of the ingredients it's combined with. You can find jackfruit pieces canned in brine or water; they look similar to artichoke hearts.

The fleshy texture of jackfruit makes this versatile ingredient the perfect choice for meat-free burgers and nuggets. In our recipe, we combined it with wholemeal flour to add more structure and thickness to the patties. If you're on a gluten-free diet, you can swap the flour with other alternatives like almond meal, oat, or buckwheat flour.

One of these delicious jackfruit patties has less than 200 calories, and it covers 20% of your RDI of proteins, 35% RDI of fibres, and only 5% RDI of saturated fats. Stuff it in a fluffy burger roll with lettuce, tomatoes, hot sauce, vegan mayo, and get ready to bite into the best vegan burger ever!


  • Canned Green Jackfruit
    230 g
  • Spring Onion
    30 g
  • Mushrooms (Shiitake or Chestnut)
    120 g
  • Fresh Chillies
  • Garlic Powder
    1 tsp
  • Fresh Ginger Root
    8 g
  • Ground Flaxseeds
    4 tbsp
  • Nutritional Yeast
    4 tbsp
  • Extra Virgin Olive Oil
    2 tbsp
  • Wholemeal Flour
    80 g
Allergens are marked in bold

Recipe Instructions

step 1

Rinse and drain the green jackfruit pieces.

Then, roughly chop them into chunks small enough to fit into your blender.

step 2

Chop the spring onions, mushrooms, chillies, and then add them to the food processor along with the prepared jackfruit.

Then, tip in garlic powder, ginger root, flaxseeds, nutritional yeast, oil, and season with salt and pepper.

Blitz all for a few minutes, scraping down the edges in between pulses until you have a uniform dough. Don't worry if the mixture looks a bit chunky at first, it will turn smooth and creamy as you keep blitzing.

step 3

Transfer the mixture into a bowl, add the flour a bit at a time, and stir until it's well incorporated.

The patty dough should be dense and slightly sticky.

Now, wrap the bowl with cling film and refrigerate it for 10 minutes.

step 4

Next, line a baking tray with parchment paper.

Grease your hands with a little vegetable oil and scoop out a big handful of dough from the bowl.

Compact it between your hands, flatten it onto the prepared tray, and shape it into a thick patty.

Repeat this step until you have used all of the jackfruit mixture.

step 5

Finally, bake the patties for 20-25 minutes at 230°C (445°F) for static ovens or at 210°C (410°F) for fan ovens.

Enjoy them warm stuffed in burger rolls with salad, tomatoes, sliced onions, hot sauce and vegan mayo.


  • You can swap nutritional yeast with finely ground cashew nuts.

  • For a gluten-free option, substitute wholemeal flour with oat flour, almond meal, or buckwheat flour.

  • Store the burgers for up to 4 days in the fridge or freeze them for 3 months.