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Jamaican-Style Jerked Jackfruit Sliders

Serves12
Menu PartSandwich/Wrap
Cuisine TypeLatin
Jamaican-Style Jerked Jackfruit Sliders

Chef Josh Martin

University of California Santa Cruz

Sant Cruz, Calif.

There’s a big demand for vegan burgers in college dining. Chef Josh Martin of University of California Santa Cruz meets the demand with these jackfruit sliders spiced with a Jamaican jerk seasoning paste. A topping of pickled onions adds crunchy texture and tart flavor contrast.

 

Ingredients

Sliders

2 tbsp. ground thyme

1½ tbsp. ground allspice

1 tbsp. unrefined sugar

2 tbsp. minced garlic cloves

1¼ oz. jalapenos

1¼ oz. green onions

½ tsp. ground black pepper

½ tsp. kosher salt

¼ tsp. ground cinnamon

¼ tsp. ground nutmeg

2 tbsp. plus 2 tsp. rice bran oil

1 tbsp. plus 1 tsp. gluten-free tamari soy sauce

24 oz. shredded jackfruit

Pickled onions

10 ½ oz. red onion, julienned

1/3 cup plus ¾ tsp. red wine vinegar

1/3 cup plus ¾ tsp. distilled white vinegar

1 tbsp. unrefined sugar

1 tbsp. kosher salt

 

Vegan mayonnaise

12 slider rolls, sliced

Steps

1. For sliders: Preheat oven to 400 F. In food processor, combine all ingredients except jackfruit for jerk paste. Blend until smooth and a paste is formed.

2. In large bowl, combine paste with jackfruit; spread on greased baking sheets. Bake jackfruit 15 to 25 minutes or until crispy.

3. For pickled onion: Into nonreactive bowl, measure julienned red onion. In medium saucepan, bring 2 cups plus 2 tablespoons water to a boil. Pour over onions and let stand 30 seconds; drain. Return onions to nonreactive container; add vinegar, sugar, salt  and 2/3 cup plus 2 teaspoons water. Cover and refrigerate overnight.

4. To order, place 2 ounces jackfruit on each roll bottom; top with 1 ounce pickled onion. Dress top of roll with ½ ounce vegan mayonnaise.

Photograph courtesy of Kikkoman Sales USA, Inc.

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