Give the jackfruit a quick rinse. Pull the jackfruit apart using your hands or a fork until you have shredded jackfruit resembling the consistency of pulled pork.

Heat your pan to low-medium heat, and add some olive oil, as well as minced fresh garlic. Allow the garlic to turn translucent so it infuses the olive oil nicely before adding the shredded jackfruit. Next, add the soy sauce, molasses, cumin, smoked paprika, paprika powder, garlic powder, and ketchup. Combine well, and cook until the jackfruit is nicely coated with spices. Check for seasoning.

Cut your onions into rings or slices, and caramelise it with some more olive oil on low to medium heat. Toss them to avoid burning. You can speed up the process by adding some extra cane sugar. Season with salt and pepper. After 15-20 minutes, the jackfruit should be ready, and the onions should be nicely caramelised.

Thinly spread some vegan mayonnaise on the sliced bun, and give them a light toast.

To assemble the burgers, give the buns another layer of vegan mayonnaise, lettuce, and some sliced tomato before loading them with a big portion of the delicious pulled jackfruit. On top, I added delicious caramelised onions, pickles of your choice, and avocado.