Vegan Buffalo Pulled Jackfruit Burger

This smoky, saucy jackfruit burger features shredded young jackfruit coated in a cashew-based buffalo sauce with just the right texture. It's stringy, tender, and satisfying in every bite, and a simple, plant-based take on a classic pulled buffalo burger.

I love how versatile canned jackfruit is. I use it to make enchiladas, tacos, dips, and more. It has such a neutral taste that it soaks up every drop of the spicy, creamy buffalo sauce in this recipe, transforming into something truly indulgent. These vegan jackfruit burgers are perfect for summer cookouts, casual Friday nights, or anytime you want something a little extra.

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Ingredients To Make This Vegan Buffalo Pulled Jackfruit Burger:

For the Buffalo Sauce:

• Cashew Butter: This is the creamy base of the buffalo sauce, giving it that rich, velvety texture without any dairy or extra oil. 
• Miso Paste: Adds a subtle savory depth and umami that makes this sauce taste incredibly complex for how simple it is.
• Plant-Based Hot Sauce: This is where the big flavor comes from! My go-to is Siete hot sauce. It's clean, vegan, and has just the right kick. Adjust the amount based on your spice preference.
• Garlic Powder: A must for building that classic buffalo flavor. Don't skip it!
• Onion Powder: Works alongside the garlic powder to give the sauce a savory, well-rounded base.
• Smoked Paprika: Adds a beautiful smoky flavor that takes this sauce from good to absolutely irresistible.

For the Burger:

• Young Jackfruit (canned): Young green jackfruit (also called unripe jackfruit) is the only variety that works here. Unlike ripe jackfruit, which is sweet and soft, young jackfruit has a neutral taste and a stringy texture that mimics pulled meat beautifully, making it ideal for vegan jackfruit burgers. You can find it in the international section of most grocery stores or online. Look for canned jackfruit packed in water or brine, not syrup.
• Gluten-Free Burger Buns: Any gluten-free buns you love work here. I like to toast mine in a dry frying pan for a minute or two for extra texture.
• Tomato: Freshly sliced tomato adds brightness and freshness to balance the heat of the buffalo sauce.
• Cucumber: Adds a cool, crisp contrast to the spicy jackfruit mixture.
• Vegan Ranch Dressing: Totally optional, but a small smear of ranch dressing adds a nice tangy kick. Red onion is also a great addition if you want even more flavor!

See the recipe card for quantities.

How To Make It:

Let me show you how easy it is to make this saucy Vegan Buffalo Pulled Jackfruit Burger!

• 1. Make the Buffalo Sauce: Add the cashew butter, miso paste, plant-based hot sauce, garlic powder, onion powder, and smoked paprika to a blender and blend until completely smooth and creamy. If you don't have a blender, a mixing bowl and a whisk work just as well. Just whisk everything together until fully combined with no lumps remaining.
• 2. Prepare the Jackfruit: Drain and thoroughly rinse the young jackfruit under cold water. Canned jackfruit can be high in sodium, so rinsing it well is important! Use your hands or a fork to shred and pull apart each piece, removing any tough core bits. You want it to have that beautiful stringy texture.
• 3. Cook the Jackfruit Mixture: Add the shredded jackfruit to a frying pan over medium heat. Pour in all of the buffalo sauce and stir to coat every piece evenly. Cook for 8-10 minutes, stirring occasionally, until the jackfruit mixture is heated through and the sauce has thickened slightly and clung to the jackfruit.
• 4. Assemble the Burgers: Slice your gluten-free buns and, if you like, toast them in a dry pan for a minute to get a little crispness. Add a generous scoop of the buffalo jackfruit to each bun. Top with fresh sliced tomato, cucumber, red onion if using, and a drizzle of mustard or vegan mayo.
• 5. Serve: Serve immediately and enjoy every saucy, spicy, meaty bite!

Top Tips: 

Here are a few of my tips to make this vegan jackfruit burger turn out perfect every time.

• Rinse the Jackfruit Really Well: Canned jackfruit often sits in a brine that can leave a slightly sour taste if you don't rinse it. I run mine under cold water for a good 30-60 seconds and give it a squeeze. This step alone makes a huge difference in the final flavor.
• Use Raw Cashew Butter, Not Roasted: The sauce hinges on this. Roasted cashew butter has a stronger, nuttier flavor that competes with the hot sauce, while raw cashew butter has a neutral flavor that lets the buffalo seasoning shine.
• Don't Rush the Cooking Time: Letting the jackfruit cook for the full 8-10 minutes on medium heat allows the sauce to caramelize slightly and really soak into those stringy pieces. The longer it cooks (without burning), the deeper and smokier the flavor gets.
• Toast Your Buns: A quick 60 seconds in a dry frying pan makes the buns hold up so much better against the saucy jackfruit mixture. This is a small step that makes a big difference!
• Use a Blender for the Smoothest Sauce: While whisking in a mixing bowl totally works, using a blender gives you that ultra-smooth, restaurant-quality buffalo sauce that coats each piece of jackfruit perfectly.

Variations And Substitutions:

• Add Liquid Smoke: If you want an even deeper smoky flavor in the buffalo sauce, add a few drops of liquid smoke. It's a game-changer and one of my favorite ways to create that BBQ-adjacent smokiness in vegan recipes.
• Add BBQ Sauce: Mix a tablespoon or two of your favorite BBQ sauce into the buffalo sauce for a sweet-and-spicy twist. It brings a completely different dimension of flavor while still being totally delicious.
• Swap the Cashew Butter: If you have a nut allergy, sunflower seed butter (especially if you have leftovers from making my risotto) or tahini both work as substitutes. The flavor will be slightly different but still really good. Alternatively, a tablespoon of chickpea flour mixed into the sauce can add body and creaminess in a nut-free version.
• Make It Higher Protein: Jackfruit has a meaty texture but isn't particularly high in protein. To boost it, add some cooked black beans or pinto beans to the jackfruit mixture. They blend right in and add a ton of nutrients. 
• Try Adding Red Onion: Thinly sliced sweet onions or red onions on top add a beautiful sharpness that balances the richness of the buffalo sauce.
• Add Chili Powder: Sprinkle a teaspoon of chili powder into the buffalo sauce if you want an extra layer of warmth and spice beyond what the hot sauce provides.

Storage: 

• Refrigeration: Store any leftover buffalo jackfruit in an airtight container in the refrigerator for up to 3-4 days. Keep the toppings and buns separate to avoid sogginess.
• Best Texture: The jackfruit actually tastes even better the next day as the flavors continue to develop overnight. It's perfect for meal prepping your lunches for the week!
• Freezing: The cooked buffalo jackfruit mixture freezes well. Transfer it to a freezer-safe airtight container and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a frying pan over medium heat before serving.

Equipment Needed:

• High-Speed Blender: For blending the buffalo sauce into a perfectly smooth, creamy consistency.
• Frying Pan: For cooking the jackfruit mixture until it's beautifully coated and caramelized in the buffalo sauce. Use code "NATURALVEGAN" for 10% off Caraway pans!
• Mixing Bowl: If you don't have a blender, a large mixing bowl and a whisk are all you need to bring the buffalo sauce together.

More Amazing Vegan Jackfruit Recipes To Try Next: 

If you try this Vegan Buffalo Pulled Jackfruit Burger Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!