Photo of Pulled Jackfruit Burgers with Celeriac Chips by WW

Pulled Jackfruit Burgers with Celeriac Chips

Points® value
Total Time
55 min
10 min
45 min
Never tried jackfruit? These delicious burgers are a great way to start.


Cooking spray

4 spray(s)


1 small, thinly sliced


2 clove(s), large, minced

Smoked paprika

1½ tbsp(s)

Ground cumin

2 tsp(s)

Canned diced tomatoes

400 gm, (1 can)

Barbecue sauce

2 tbsp(s)

Hot sauce

1 tsp(s), such as Tabasco

Fresh jackfruit

450 gm

Uncooked celery root

1000 gm, cut into chips

All-purpose flour

1 tbsp(s)

Olive oil

½ tbsp(s)

Fresh parsley

½ tbsp(s)

Plain hamburger bun

4 bun(s)

Iceberg lettuce

4 leaf/leaves, medium, or romaine


1 large, sliced

Plain soy yogurt

4 tbsp(s)


  1. Spray a large pan with cooking spray and set over a medium high heat. Add the onion and cook for 6-8 minutes until soft, then add garlic and spices and cook for another minute. Add tomatoes, along with half a cup of water, barbecue sauce, Tabasco sauce, and jackfruit, and season to taste. Cover and gently simmer for 15 minutes, then remove the lid and simmer for another 20 minutes until the sauce has reduced and the jackfruit has started to break down. Roughly shred the jackfruit with two forks.
  2. Meanwhile, preheat the oven to 428°F(220°C). Put the celeriac chips on a large baking sheet, toss with the cornflour and oil, and season to taste. Bake for 35 minutes, turning halfway through, until golden and tender, then toss with the coriander and parsley.
  3. Split the buns and toast until golden, then top with the lettuce, tomato, jackfruit, soya yogurt and bun tops. Serve with the celeriac fries on the side.


The pulled jackfruit will keep covered in the fridge for up to 2 days.