Jamaican-Style Jerked Jackfruit Sliders
| Serves | 12 |
|---|---|
| Menu Part | Sandwich/Wrap |
| Cuisine Type | Latin |
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.