Japanese Umami Jackfruit Burger

"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:

• 1 Jar  Clearspring Organic Young Jackfruit Chunks
• 1 Tbsp Clearspring Organic Japanese Brown Rice Miso Paste - Unpasteurised
• 2 tbsp Clearspring Organic Japanese Yaemon Tamari Soya Sauce - Double Strength
• 2 tbsp Maple syrup
• 1 tbsp Clearspring Organic Sesame Oil

Tofu sauce:

• 1 pack Clearspring Organic Japanese Tofu - Silken & Smooth
• 1 tbsp Clearspring Organic Sesame Oil
• 4-5 piece of Clearspring Organic Japanese Shiitake Mushrooms - Dried - rehydrate in warm water
• 2 tbsp Clearspring Organic Extra Rich Coconut Cream 

Filling:

• 2 Burger buns
• slices of Cucumber
• 2-3 piece of Clearspring Organic Japanese Sushi Ginger
• 1 pack Clearspring Organic Seaveg Crispies - Original

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