Dinner

Monday Night Veggie Burgers with Fresh Slaw Recipe

ByNoah Steele November 9, 2025November 9, 2025

Introduction

Enjoy a quick and delicious meat-free meal with these Monday night burgers and fresh slaw. Perfectly grilled plant-based patties paired with a crisp, tangy slaw make a satisfying dinner for any day of the week.

Two burgers sit open-faced on a round dark green stone board over a blue cloth. Each burger has a white toasted bun bottom with a layer of white sauce, followed by a thick red burger patty, then a slice of red tomato, topped with a light cream and green slaw mixed with greens and thin white and purple onion slices, finished with a small bunch of fresh green arugula leaves. The buns’ tops lean open to the side, showing the inside texture. To the right, there is a brown bowl filled with the same slaw, with a wooden spoon inside, all placed against a dark teal background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 and place the Tesco Plant Chef Meat-Free Burgers on a baking tray. Grill for 4-5 minutes on each side until golden and crisp.

Step 2: During the last 2-3 minutes, place the burger buns cut-side up on the tray alongside the burgers to toast.
Step 3: Meanwhile, combine the finely sliced cabbage, grated carrot, red onion, chopped herbs, 4 tablespoons vegan mayonnaise, lemon juice, Dijon mustard, and a pinch of 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. Layer with a slice of tomato, a burger patty, and a spoonful of the slaw. Top with some rocket or spinach, then add the bun lid.

Step 5: Serve the burgers immediately with the remaining slaw on the side.

Tips & Variations

For extra flavor, add a slice of vegan cheese or some pickles to your burger.
Try switching up the herbs in the slaw for a different fresh taste—mint or basil work well.

If you prefer a spicier slaw, add a pinch of chili flakes or a dash of hot sauce.
Use gluten-free buns to make this recipe suitable for gluten-sensitive diets.

Storage

Store leftover slaw separately in an airtight container in the refrigerator for up to 2 days. Reheat burgers gently under the grill or in a pan to keep their texture. Assemble burgers just before serving to avoid soggy buns.