The Captain Jack as Served at The Cove in San Antonio, Texas, as seen on DDD Nation, Special.
Recipe courtesy of The Cove

The Captain Jack

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  • Level: Intermediate
  • Total: 55 min
  • Active: 40 min
  • Yield: 4 servings


Jackfruit Mixture:


Jalapeno Blackberry BBQ Sauce:

Vegan Chipotle Mayo:


  1. For the jackfruit: Drain cans of jack fruit and pull apart the fruit. Squeeze out and discard the seeds inside (only the seed pods are usable). Mix seed pods together in a bowl with Jalapeno Blackberry BBQ Sauce, cumin, garlic powder and pepper.
  2. For the sandwich: Preheat a griddle to about 375 degrees F.
  3. Place four 4-ounce scoops jack fruit mixture on the griddle and heat until just a bit caramelized, then flip and cook the other side, about 3 minutes total. Toast buns and sauce one side with Vegan Chipotle Mayo and the other with Jalapeno Blackberry BBQ Sauce. Place a jack fruit patty on each bun and add some coleslaw, pickles and onions to each.

Jalapeno Blackberry BBQ Sauce:

Yield: about 1 1/2 cups
  1. Combine vinegar, molasses, fruit spread, agave nectar, soy sauce, tomato paste, ketchup, onion powder, oil, liquid smoke, lemon juice, mustard, paprika, pepper, cumin, salt, cayenne and jalapeno in a saucepan and whisk together. Cover and simmer over medium heat, stirring occasionally, for 20 minutes. Remove from heat and cool.

Vegan Chipotle Mayo:

Yield: about 2 cups
  1. Place the soy milk in a food processor, then turn it on low speed. Slowly drizzle in the oil and blend. Pour mixture into a mixing bowl, then whisk in the pureed chipotle, mustard, vinegar, pepper, salt and sriracha until well combined. Refrigerate until ready to use.