Jackfruit Burger Patties are a smoky, savory, spicy meat-free option perfect for a quick and easy weeknight dinner or flavorful appetizer.
This vegan, gluten-free, and eggless recipe is the ideal homemade meal that everyone will love. Pair them with avocado mayo and a fresh green salad for a delicious side.
Since going plant-based, jackfruit burger patties have quickly become one of my favorite meatless alternatives. I love experimenting with simple, homemade patties, like my courgette and potato fritters and quinoa patties.
The best part? You don’t need a food processor or blender to make these, and they’re perfect for meal prep since they can be made ahead of time.
Confession: even my cat, Mogre, gave them a paws-up! 🐾
These patties have an incredibly meaty texture thanks to canned young jackfruit, and they’re packed with plant protein from red kidney beans, making them extra satisfying and filling.
The secret to their bold, smoky flavor comes from the perfect blend of herbs and spices. To bind the mixture, I used chickpea flour—just like in my chickpea patties and zucchini besan fritters—which keeps them firm and gluten-free.
Honestly, you're going to want to make a big batch of these, especially for building the ultimate vegan cheeseburger with dairy-free cheddar cheese. Or you can try them with baked polenta fries and a dollop of sour cream with chives for the perfect, comforting meal.
Jump to:
Ingredients
- Canned jackfruit: Use unripe jackfruit canned in brine, not syrup, for its neutral flavor and unique shredded-meat-like texture.
- Red kidney beans: I used red kidney beans in red chili sauce for extra flavor, but I’ve also tried this recipe with cannellini beans, and it works well—black beans or pinto beans can also be used as alternatives.
- Chickpea flour: Chickpea flour keeps this recipe gluten-free, and while I haven't tried it, I believe regular all-purpose flour would work as a substitute.
- Onion and garlic: These aromatics provide a savory base, adding depth and richness to the patties.
- Herbs and spices: I used a mix of smoked paprika, ground cumin, black pepper, dried rosemary, and dill to give these patties a rich, smoky, and aromatic flavor.
- Salt: Enhances the flavors.
- Oil (for frying): Used to create a crispy exterior while keeping the inside tender and juicy.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Jackfruit Burger Patties
Step 1: Finely chop the onion and garlic.
Step 2: In a bowl, mash the drained red kidney beans with a fork, leaving some chunks for texture.
Step 3: With your hands, shred the drained jackfruit pieces. For the harder pieces of the core, use a knife. Mix the shredded jackfruit with the mashed beans.
Step 4: Add the chickpea flour, herbs, spices, and salt to the jackfruit and bean mixture. "Knead" the mixture with your hands until it's easily moldable into patties, not mushy. If the mixture is too wet, add more chickpea flour.
Step 5: Form 4 patties, using about ½ cup of mixture per patty. Mine were about 3.5 inches (9 cm) in diameter and 0.6 inches (1.5 cm) thick.
Step 6: Heat oil in a frying pan or skillet over medium heat. Fry the patties for 4 minutes per side, or until golden brown and crispy.
Hint: For extra crispy patties, lightly press them down with a spatula while frying, and don't overcrowd the pan. This ensures even browning and the best texture.
Test
I tested this recipe with cannellini beans, and they came out delicious—though the color was slightly lighter compared to using red kidney beans.
Storage
You can store leftover patties in an airtight container in the refrigerator for up to 5 days after cooling.
Alternatively, you can freeze them for up to 3 months. Reheat in a skillet or oven before serving.
Variations
- Cheesy Jackfruit Patties: Mix in some nutritional yeast for a cheesy flavor or even a little shredded vegan cheese for a gooey center.
- Smoky BBQ Patties: Infuse a deep smoky flavor by adding a tablespoon of liquid smoke or BBQ sauce to the patty mixture.
- Herb-Infused Patties: Experiment with fresh herbs like parsley or cilantro instead of dried rosemary and dill for a fresh, aromatic twist.
Marinela's Tips
- Be sure to use unripe canned jackfruit in brine, not in syrup. Sweet, ripe jackfruit is sweet and won't work for this savory recipe.
- Drain the jackfruit very well. Squeeze out excess moisture with your hands or use a nut milk strainer bag to ensure the patties aren't soggy.
- If the patty mixture feels too wet or sticky, simply add more chickpea flour a little at a time until it reaches a moldable, firm consistency.
- Feel free to experiment with different herbs and spices like turmeric, marjoram, dried parsley, or thyme to customize the flavor to your liking.
Frequently Asked Questions (FAQ's)
Yes! To bake, preheat your oven to 400°F (200°C) and place the patties on a lined baking sheet. Lightly brush them with oil and bake for about 20-25 minutes, flipping halfway through, until golden and firm.
Fresh unripe jackfruit can work, but it requires extra preparation. You'll need to peel, core, and boil it until tender before shredding. Canned jackfruit in brine is much easier and more convenient for this recipe.
I use chickpea flour to keep the recipe gluten-free, but if you don’t have it, try oat flour or whole wheat flour.
Absolutely! You can shape the patties and store them in the fridge for up to 2 days before cooking. You can also cook them and then reheat them when needed.
Toppings and Serving Suggestions
I love serving these vegan patties with my green pea chickpea dip for an extra creamy and fresh flavor or pairing them with a warm bowl of spiced lentil soup for a comforting meal.
If I’m in the mood for something more indulgent, I’ll add a drizzle of nooch cheese sauce or plant-based queso for that cheesy goodness. For a cool and tangy contrast, vegan sour cream is a must, and I often serve it alongside a classic potato salad.
If I want to keep things simple, I’ll enjoy them with some unleavened bread or vegan pita bread and a hearty meatless stew. The possibilities are endless, and each combo brings something new to the table!
More Vegan Side Dishes
📖 Recipe
Jackfruit Burger Patties (Vegan & Gluten-Free)
Equipment
- 1 Bowl
- 1 Non-stick frying pan
Ingredients
- 14 oz (400 grams) canned young jackfruit in brine, NOT syrup
- 14 oz (400 grams) canned red kidney beans drained, mashed
- ⅓ cup chickpea flour
- 1 medium-sized onion finely chipped (~½ cup)
- 2 garlic cloves finely chopped
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried dill
- ½ teaspoon dried rosemary
- ¼ teaspoon ground black pepper
- 2-3 tablespoons olive oil for frying
Instructions
- Finely chop the onion and garlic.1 medium-sized onion, 2 garlic cloves
- Drain the red kidney beans and mash them in a bowl with a fork, leaving some chunks for texture.14 oz (400 grams) canned red kidney beans
- Drain the jackfruit and shred it with your hands. For any firm core pieces, use a knife. Mix the shredded jackfruit with the mashed beans.14 oz (400 grams) canned young jackfruit
- Add chickpea flour, herbs, spices, and salt. Use your hands to combine everything until the mixture is firm and moldable. If it feels too wet, add a little more chickpea flour.⅓ cup chickpea flour, 1 teaspoon salt, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon dried dill, ½ teaspoon dried rosemary, ¼ teaspoon ground black pepper
- Shape the mixture into 4 patties, about 3.5 inches (9 cm) wide and 0.6 inches (1.5 cm) thick, using about ½ cup per patty.
- Heat oil in a pan and fry the patties for 4 minutes on each side, until they're golden brown and crispy.2-3 tablespoons olive oil
Notes
- Cooked patties can be kept in a sealed container in the fridge for up to 5 days. They can also be frozen for up to 3 months and reheated in a pan or oven.
- Use unripe jackfruit in brine, not the sweet syrup kind. Sweet jackfruit won't taste good in this recipe.
- Squeeze out as much water as you can from the jackfruit. You can use your hands or a nut milk bag. This stops the patties from being mushy.
- If the patty mix is too wet, add a little more chickpea flour until it feels like it will hold its shape.
- Press the patties gently with a spatula while frying, and don't put too many in the pan at once. This helps them get evenly brown and crispy.
- Try different herbs and spices like turmeric, marjoram, dried parsley or thyme to make the patties taste how you like.
- You can use cannellini beans, black beans, or pinto beans instead of red kidney beans
Nutrition
If you try these jackfruit patties, let me know! Leave a comment, rate it, and tag a photo @go_eatgreen on Instagram.
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