You only need 6 simple ingredients and a slow cooker to make this delicious barbecue jackfruit burger! These small sliders are perfect for an easy weeknight dinner at home, for a game day snack, or to bring to a barbecue!
These jackfruit mini burgers are absolutely delicious! Jackfruit is slow cooked with tangy barbecue sauce and pineapple for a touch of sweetness and served on a soft pillowy burger bun topped with coleslaw.
What's great about this recipe is that it's super simple to assemble and it's pretty much impossible to mess up because all you have to do is fill up the slow cooker, set it, and forget it until dinner time!
These jackfruit burgers are perfect to make for an easy weeknight dinner or to bring to a summertime family gathering! They also make a tasty appetizer or finger food to serve for game day or for a potluck.
Ingredients & Substitutions
- Onion - Onions add flavor and texture to this burger recipe. Yellow onions are my favorite to use because of their mild flavor.
- Jackfruit - This is my favorite canned jackfruit. I also like this jackfruit from Trader Joe's.
- Pineapple - Pineapple chunks add the perfect amount of sweetness to the burgers. You can use fresh or canned. The slices for a topping are optional, but it's a nice presentation.
- Arrowroot - I used organic arrowroot powder, but you could also use cornstarch.
- Barbecue - This is my all time favorite barbecue sauce. It's so delicious and it's made with date syrup.
How To Make It
Put the onions, rinsed and drained jackfruit, pineapple chunks, and barbecue sauce into a large slow cooker. Stir everything together, cover it, and set it to cook on high for 3 hours.
Remove the lid, and use two forks to shred the softened jackfruit pieces. You could also use a potato masher or wooden spoon to lightly break up the bigger pieces of jackfruit.
Scoop a little bit of the liquid into a bowl along with the arrowroot powder. Whisk it together and pour it back in. Leave the lid off and let the jackfruit continue to cook for 10-15 more minutes or until the consistency has thickened to your preference.
Serve the shredded jackfruit on small burger buns topped with a pineapple slice and a spoonful of coleslaw.
You can also make these jackfruit burgers on the stovetop with the following instructions.
In a large pan, over medium heat, saute the diced onions until soft and translucent. Rinse and drain the jackfruit and add it to the pan along with the drained pineapple, and barbecue. Mix it well, cover it, and let it cook for 30 minutes.
Remove the lid and use a wooden spatula or potato masher to lightly break up the chunks of jackfruit.
Strain a little bit of the liquid out of the pan and put it into a small bowl. Whisk together 1 tbsp of arrowroot powder with the liquid to make a slurry and then pour it back into the pot and stir to combine. The mixture will continue to thicken as it cooks.
What Goes With It
I like to put the barbecue jackfruit on small soft rolls to make mini burgers topped with a scoop of sesame ginger coleslaw. If you don't want to put the slaw on the slider, you can serve it on the side.
Any of the following would make a delicious side dish too.
- Dairy-Free Macaroni and Cheese
- Creamy Broccoli Salad
- Avocado Arugula Tomato Salad
- Watermelon Salsa & Chips
If you don't want to serve the jackfruit on mini burgers, you could also enjoy it in any of the following ways.
- Tacos - Use the jackfruit as a filling to make tacos or burritos topped with rainbow salsa!
- Sandwich - Make a pressed sandwich with the jackfruit and caramelized onions.
- Pizza - Top a flatbread with the shredded "meat," diced bell peppers, and grilled corn.
How To Store It
Store the leftover jackfruit burger filling in a container in the fridge for 2-3 days.
You can reheat the jackfruit in the microwave or over medium-low heat in a pan on the stovetop. Add 1-2 tbsp of water to the jackfruit so it doesn't dry out when you warm it up.
You can freeze the cooked jackfruit too. Store it in an airtight container in the freezer for 2-3 months. When you're ready to defrost it, remove it from the freezer and put it in the fridge to thaw for 24 hours before reheating it.
Frequently Asked Questions
Jackfruit has a mild flavor until it is seasoned or coated in sauce. Once cooked, it tastes like a cross between pineapple and pork and it has a similar texture to soft shredded meat.
Fresh, ripe jackfruit tastes sweet, but canned young green jackfruit does not taste sweet.
- Rinse and drain the canned jackfruit very well before cooking it. Canned jackfruit is usually packed in a salty brine that you should rinse off before cooking it.
- Only use young green jackfruit to make the burgers. Ripe jackfruit is sweet and won't work as a meat replacement for these burgers.
- After testing it both ways, I've found that the jackfruit has a better texture after cooking it on high for 3 hours rather than cooking it on low for 7 hours. If you cook it for too long it gets too soft and mushy.
Want More Jackfruit Recipes?
Mini BBQ Jackfruit Burgers
- 6-Quart Slow Cooker
- Put the diced onions, rinsed and drained jackfruit, pineapple chunks, and BBQ sauce into a large 6-quart slow cooker.
- Stir it all together, cover it, and set it to cook on high for 3 hours.
- After 3 hours, remove the lid, and use two forks to shred the softened jackfruit chunks. You could also use a potato masher or wooden spoon to lightly break up the jackfruit chunks.
- Strain a little bit of the juice from the slow cooker and put it into a small bowl. Whisk together the arrowroot powder with the liquid to make a slurry and then pour it back into the pot. Stir to combine and let it continue to cook for 10-15 more minutes or until the mixture has thickened to your preference.
- Serve on soft mini burger buns with a spoonful of sesame ginger coleslaw and a pineapple slice.
- Only use young green jackfruit as a meat replacement. Ripe jackfruit is sweet and won't work for these burgers.
- Store the leftovers in the fridge for 2-3 days or you can freeze it for a future meal.