Monday Night Vegetarian Burgers with Fresh Slaw Recipe
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.
- 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
