To make the jackfruit filling:
Drain jackfruit from the brine, wash well and cook (either on stovetop or pressure cooker) until soft and tender. Drain again. If using fresh, cook until tender in a pressure cooker.
When cool, shred the jackfruit using a fork or hands into bite-sized shreds.
Heat a large skillet or saucepan on medium heat. Once hot, add 2 tbsp oil and stir in the sliced onions
Saute until slightly soft and brown then tip in grated or finely chopped garlic and green chilies.
Fry again on medium heat for a few seconds. Add more oil if needed.
Add the spices; turmeric, coriander, cumin and chilli powder and stir to combine. Sauté until the spices are roasted; about a minute.
Mix in the shredded jackfruit.
Add the required amount of ketchup and hot sauce or Sriracha sauce along with salt to taste and mix well.
Adjust the amount of sweetness and salt according to personal taste. Cook on medium heat, covered for about 10 minutes until the jackfruit is well cooked and has absorbed all the lovely flavors!
Keep stirring in between. Once the jackfruit has cooked and is almost dry, remove and let cool.
In the meantime, make the zucchini-carrot slaw.
In a small bowl, stir mayonnaise with honey, salt to taste and black pepper powder. Taste and adjust seasonings to your taste.
Mix all the coleslaw ingredients along with mayonnaise.
Store in refrigerator until ready to serve.
To assemble burgers:
Toast the sliced burger buns with a little butter on a skillet (optional).
Place a large lettuce leaf on the bottom bun.
Place generous portions of the jackfruit filling on top.
Either layer the coleslaw on top of the jackfruit or serve on the side.
Optional toppings are avocado slices, tomatoes, lettuce leaves, sliced onions, etc.
Serve with extra hot sauce, ketchup, mayonnaise or any dressing on the side!
Enjoy fresh, homemade spicy jackfruit burgers with a side of potato chips/fries and a glass of freshly squeezed fruit juice!
