Jerk is a style of Jamaican cooking that involves a super-hot spice mixture and (usually) meat. But what’s a guy or gal to do if you want that same fiery flavor without the environmental problems that often accompany meat production? Well, bring on the jackfruits! This fruit, when marinated and shredded, mimics the taste and texture of pulled pork. So this recipe offers a real culinary mash-up of ingredients—tropical fruit with Caribbean meat spices in a Mexican tortilla. You’ll never think of fruit the same way again!
Per serving:
In small bowl, combine agave nectar, vinegar, olive oil and water. Set aside.
Combine cinnamon, black pepper, thyme, allspice, cayenne, nutmeg, garlic powder, onion powder and salt in small bowl. Place large, flat-bottomed skillet over medium-high heat. Once hot, add spice mixture and stir for about 2 minutes, or until fragrant. Pour agave mixture into skillet and heat for 30 seconds. Add jackfruit and stir to break up jackfruit as it softens. Heat through, about 3 minutes, and set aside.
Heat grill pan over high heat and grill pineapple rings until lightly blackened, about 3 minutes per side. (If you donu2019t have a grill pan, just use a regular heavy-bottomed skillet and sear them for a couple of minutes on each side.)
Warm tortillas on stove or in microwave. Build tacos using jackfruit, grilled pineapple, cabbage, cherry tomatoes, sour cream and cilantro. Serve with lime wedges.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.