Monday Night Veggie Burgers with Fresh Slaw Recipe
Introduction
Enjoy a quick and delicious Monday night meal with these hearty plant-based burgers paired with a fresh and tangy cabbage slaw. This recipe combines crispy vegan patties with vibrant, crunchy slaw for a satisfying and healthy dinner.
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 golden and crisp.
- Step 2: During the last 2-3 minutes of grilling, add the burger buns cut-side up to the tray to toast.
- Step 3: Meanwhile, combine the finely sliced cabbage, grated carrot, red onion, chopped herbs, 4 tablespoons of vegan mayonnaise, lemon juice, Dijon mustard, and seasoning in a bowl. Toss well and adjust the lemon or mustard to taste.
- Step 4: Spread a little vegan mayonnaise on the base of each toasted bun. Add a slice of tomato followed by a grilled burger.
- Step 5: Top each burger with a generous spoonful of the slaw, then add some rocket or spinach leaves. Finish with the burger bun lids.
- Step 6: Serve the burgers with the remaining slaw on the side for extra crunch and freshness.
Tips & Variations
- For extra zing, add a splash of apple cider vinegar to the slaw dressing.
- Swap the vegan mayo for a tahini dressing to change the flavor profile.
- Use any mixed greens you prefer if rocket or spinach aren’t available.
- If you like your burgers spicy, add a few drops of hot sauce to the mayo spread.
Storage
Store any leftover slaw in an airtight container in the fridge for up to 2 days. The burgers are best eaten fresh but can be reheated gently under the grill or in a pan. Toast buns just before serving to keep them from going soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other plant-based burgers for this recipe?
Yes, any brand of plant-based burger can be substituted. Just adjust the cooking time according to the package instructions.
How can I make the slaw ahead of time?
You can prepare the slaw a few hours in advance and keep it refrigerated. Stir it well before serving and add extra lemon juice or mustard if the flavors have mellowed.
PrintMonday Night Veggie Burgers with Fresh Slaw Recipe
A quick and delicious Monday night meal featuring tasty Tesco Plant Chef Meat-Free Burgers grilled to golden perfection, served with fresh tomato, greens, and a crunchy homemade vegan slaw dressed with lemon and mustard mayo. Perfect for a satisfying plant-based dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 burgers 1x
- Category: Main Course
- Method: Grilling
- Cuisine: British
- Diet: Vegan
Ingredients
Burgers & Buns
- 2 Tesco Plant Chef Meat-Free Burgers
- 2 burger buns, split
- 1 large vine tomato, sliced
- Small handful of rocket or spinach
Slaw
- 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
- Preheat Grill: Heat your grill to medium-high heat to prepare for cooking the burgers and toasting the buns.
- Grill Burgers: Place the Tesco Plant Chef Meat-Free Burgers on a baking tray and grill for 4-5 minutes on each side until they are golden and crisp.
- Toast Buns: During the last 2-3 minutes of grilling the burgers, place the split burger buns on the tray cut-side up to toast alongside the burgers.
- Prepare 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 your choice of finely chopped chives, parsley, or coriander. Toss well to coat and season to taste. Adjust with extra lemon or mustard if desired.
- Assemble Burgers: Spread a little vegan mayonnaise on the base of each toasted bun. Top with a slice of vine tomato, then a grilled burger, followed by a spoonful of the prepared slaw. Add a handful of rocket or spinach leaves on top and finish with the burger lids.
- Serve: Serve the assembled burgers immediately with the remaining slaw on the side for a fresh and crunchy accompaniment.
Notes
- The Tesco Plant Chef Meat-Free Burgers can be found in the frozen section of most Tesco supermarkets.
- You can use any type of cabbage for the slaw: white, red, sweetheart, or spring greens.
- For a spicier slaw, add a pinch of chili flakes or a dash of hot sauce.
- This recipe is vegan-friendly when using vegan mayonnaise.
- Adjust lemon juice and mustard to suit your taste preference for the slaw.
Keywords: plant-based burgers, vegan burgers, meat-free, grilled burgers, homemade slaw, quick dinner, Tesco Plant Chef
