Introduction

Enjoy a delicious and satisfying meat-free meal with these Monday night burgers served alongside a fresh, crunchy slaw. This easy recipe combines smoky, golden plant-based patties with vibrant vegetables and a zesty dressing for a perfect weeknight dinner.

Monday Night Vegetarian Burgers with Fresh Slaw Recipe - Recipe Image

Ingredients

2 Tesco Plant Chef Meat-Free Burgers
2 burger buns, split
1 large vine tomato, sliced
Small handful of rocket or spinach
¼ cabbage (white, red, sweetheart, or spring greens), finely sliced
1 carrot, grated
½ red onion, finely sliced
4 tbsp vegan mayonnaise, plus extra to serve
Squeeze of lemon juice
1 tsp Dijon mustard
Small handful of chives, parsley, or coriander, finely chopped

Instructions

Step 1: Heat the grill to medium-high. Place the Tesco Plant Chef Meat-Free Burgers on a baking tray and grill for 4-5 minutes on each side until they turn golden and crisp. During the last 2-3 minutes, toast the buns cut-side up alongside the burgers on the tray.
Step 2: While the burgers cook, combine the cabbage, grated carrot, red onion, lemon juice, Dijon mustard, vegan mayonnaise, and chopped herbs in a bowl. Season to taste, then toss thoroughly. Adjust with extra lemon juice or mustard if you prefer a tangier slaw.
Step 3: Spread a little vegan mayonnaise on the base of each toasted bun. Layer with a slice of tomato, then place a grilled burger on top.
Step 4: Add a generous spoonful of slaw over the burger, top with rocket or spinach, and finish with the bun lid. Serve immediately with the remaining slaw on the side.

Tips & Variations

Try adding sliced avocado or pickles to your burger for extra creaminess and tang.
If you can’t find Tesco Plant Chef Burgers, any similar plant-based patties will work well.
For a spicier slaw, include a pinch of chili flakes or a dash of hot sauce in the dressing.
Toast the buns for added texture and to prevent sogginess from the mayo and slaw.

Storage

Store any leftover slaw in an airtight container in the refrigerator for up to 2 days. The burgers and buns are best eaten fresh but can be refrigerated separately for up to 1 day. Reheat the burgers gently under a medium grill or in a pan to keep them crisp, and toast buns again before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the slaw ahead of time?

Yes, you can prepare the slaw a few hours in advance. It will taste even better after the flavors meld, but keep it refrigerated and toss again before serving.

Are these burgers gluten-free?

The Tesco Plant Chef Meat-Free Burgers are not guaranteed gluten-free, so check the packaging or use gluten-free buns and patties if you have dietary restrictions.

Monday Night Vegetarian Burgers with Fresh Slaw Recipe

Print Recipe

★★★★★

4.7 from 88 reviews

A delicious and easy-to-make Monday night meal featuring flavorful Tesco Plant Chef Meat-Free Burgers paired with a fresh, tangy vegetable slaw. This recipe offers a wholesome, satisfying plant-based burger experience with a creamy vegan mayonnaise dressing.

Author: Zane
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Grilling
Cuisine: British
Diet: Vegan

Ingredients

Scale

Burger Ingredients

2 Tesco Plant Chef Meat-Free Burgers
2 burger buns, split
1 large vine tomato, sliced
small handful of rocket or spinach

Slaw Ingredients

¼ cabbage (white, red, sweetheart or spring greens), finely sliced
1 carrot, grated
½ red onion, finely sliced
4 tbsp vegan mayonnaise, plus extra to serve
squeeze of lemon juice
1 tsp Dijon mustard
small handful of chives, parsley or coriander, finely chopped
Seasoning (salt and pepper) to taste

Instructions

Prepare the Grill and Burgers: Heat your grill to medium-high. Place the Tesco Plant Chef Meat-Free Burgers on a baking tray and grill for 4-5 minutes on each side until they develop a golden, crispy exterior.
Toast the Buns: During the last 2-3 minutes of grilling, place the burger buns cut-side up on the tray next to the burgers to toast them lightly.
Make the Slaw: While the burgers and buns are grilling, combine the finely sliced cabbage, grated carrot, and finely sliced red onion in a bowl. Add 4 tablespoons of vegan mayonnaise, a squeeze of lemon juice, 1 teaspoon of Dijon mustard, and the chopped chives, parsley, or coriander. Toss all the ingredients together, season with salt and pepper to taste, then adjust lemon juice or mustard as needed for extra tang.
Assemble the Burgers: Spread a small amount of vegan mayonnaise on the base of each toasted burger bun. Add a slice of vine tomato, then place a grilled burger on top. Spoon a generous amount of the freshly made slaw over the burger, add a handful of rocket or spinach, and finish with the top bun.
Serve: Serve the burgers immediately with the remaining slaw on the side for a fresh, crunchy accompaniment.

Notes

You can choose any type of cabbage for the slaw – white, red, sweetheart, or spring greens work well.
If you prefer a spicier slaw, add a pinch of chili flakes or a dash of hot sauce to the dressing.
For added texture, sprinkle some toasted seeds or nuts on the slaw.
These vegan burgers can be cooked under a skillet or in an air fryer if a grill is unavailable, adjusting cooking time as needed.
To make the dish gluten-free, substitute the burger buns with gluten-free buns.

Keywords: plant-based burger, vegan burger, meat-free burger, burger slaw, healthy burger recipe, easy vegan dinner