"We made an amazing shredded jackfruit "pulled pork" burger with a mushroom and tofu based sauce. It's such an explosion of asian flavours." All the best, Dave & Steve.
Lisa Dawson from Clearspring visited The Happy Pear in Ireland earlier this year to enjoy their early morning #SwimRise and to cook with them at Pearville kitchen. There they created this Umami rich burger. We hope you enjoy this recipe as much as we did making it.
Serves 2-3
Cooking time - 20
Ingredients
Jackfruit:
Tofu sauce:
Filling:
Method
Open the Jar Jackfruit and drain the brine, use your hands and pull the Jackfruit into small pieces. In a large frying pan on medium heat add 1 tbsp sesame oil then the pulled jackfruit, stir and for a couple of minutes. In a bowl, add 2 tbsp Yaemon Tamari, 1 tbsp Brown Rice Miso and 2 tbsp Maple Syrup and mix together. Pour the sauce on to the jackfruit and cook for a further 3min or until the water from the jackfruit has evaporated. Transfer to a bowl. (Save the pan for later)
Chop the rehydrated shiitake mushroom into thin slices. In a separate pan on medium heat, add 1 tbsp sesame oil then the chopped shiitake mushrooms and cook for a few minutes. Open and drain the water from the Tofu pack and with your hands, crumble it into the pan and stir. Add 2 tbsp coconut cream (the solid fat part) and season with 2 tbsp Yaemon Tamari. Take off the heat and place the sauce into the blender until smooth. Pour the sauce into a bowl and let it cool.
Now lets assemble the burger!
Toast the bun for a few minutes in the pan which you cooked the jackfruits.
Spread the creamy sauce on the base of the bun top with a layer of Seaveg Crispies. Use your hands and place a generous amount of the jackfruits then a layer of pickled ginger, cucumber. Spread some more of the tofu sauce on the top bun and your ready to go
Enjoy this #Mouthgasmic Umami burger!
Recipe made in collaborations with The Happy Pear in Ireland.
Website: https://thehappypear.ie
