Photo of Pulled jackfruit burgers with celeriac chips by WW

Pulled jackfruit burgers with celeriac chips

7 - 12
PersonalPoints™ per serving
Total Time
55 min
10 min
45 min
Never tried jackfruit? These delicious burgers are a great way to start.


Calorie controlled cooking spray

4 spray(s)


1 small, thinly sliced


2 clove(s), crushed


1½ tablespoons, level, smoked

Ground Cumin

2 teaspoons, level

Tinned Tomatoes

1 can(s), large

Barbecue sauce

2 tablespoons

Hot Pepper Sauce (Tabasco)

1 teaspoons


450 g, 2 x 400g tins, drained

Celeriac, raw

1000 g


1 tablespoons, level

Olive Oil

½ tablespoons

Coriander, fresh

1 tablespoons

Parsley, fresh

½ tablespoons

Burger Bun(s)

4 medium, 4 x 60g, ensure vegan


1 individual, Little Gem


1 large

Plain Soya Yogurt

4 tablespoons


  1. Mist a large pan with cooking spray and set over a medium heat. Add the onion and cook for 6-8 minutes until soft, then add the garlic and spices and cook for another minute. Add the tomatoes, along with half a tin of water, the 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 220°C, fan 200°C, gas mark 7. 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.