Dinner

Monday Night Vegan Burgers with Fresh Slaw Recipe

ByLuna Ryder January 31, 2026January 31, 2026

Introduction

This Monday night burger and slaw recipe is a quick, tasty way to enjoy a meat-free meal. Featuring Tesco Plant Chef Meat-Free Burgers paired with a fresh, tangy slaw, it’s perfect for a satisfying weeknight dinner.

Two burgers sit on a round green stone board over a blue cloth. Each burger has four layers: a bottom light brown toasted bun with white sauce spread on it, a thick dark red patty with a slice of red tomato underneath, a pile of shredded white and green cabbage mixed with thin carrot strips and green herbs on top, and a few green arugula leaves crowning the stack. The buns' top halves are slightly lifted, showing the inside texture. To the right, there is a brown bowl filled with more cabbage salad and a wooden spoon, all placed on the blue cloth, with a white marbled textured wall in the background. 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. 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: Toast the burger buns cut-side up on the tray alongside the burgers for the last 2-3 minutes of grilling.
Step 3: While the burgers cook, combine the finely sliced cabbage, grated carrot, finely sliced red onion, chopped herbs, 4 tablespoons vegan mayonnaise, a squeeze of lemon juice, and 1 teaspoon Dijon mustard in a bowl. Toss well and season to taste. Adjust lemon or mustard if needed.
Step 4: Spread a little vegan mayo on the base of each toasted bun. Top with a slice of tomato, then add the cooked burger.
Step 5: Spoon a generous amount of the slaw over each burger, add some rocket or spinach leaves, then place the bun lids on top.
Step 6: Serve the burgers with the remaining slaw on the side for a fresh, crunchy accompaniment.

Tips & Variations

For extra flavor, add sliced pickles or vegan cheese to your burger.
Try different cabbage varieties like red or sweetheart to change the color and taste of the slaw.
If you prefer a spicier slaw, add a pinch of cayenne pepper or some chopped jalapeño.

Storage

Store any leftover slaw in an airtight container in the refrigerator for up to 2 days. It’s best to eat the burgers immediately, but cooked patties can be kept in the fridge for up to 1 day and reheated under the grill. Avoid toasting the buns again to prevent sogginess.

How to Serve

Two burgers sit open-faced on a round dark green slab placed on a blue cloth over a white marbled surface. Each burger has four layers: the bottom lightly grilled white bun spread with white mayonnaise, then a fresh red tomato slice, followed by a thick dark brown grilled patty, and topped with a pale yellow and purple coleslaw mixed with green herbs and leafy greens. The top white buns lean behind the patties, showing their golden-brown grilled inside. To the right, a dark bowl holds extra coleslaw with a wooden spoon inside. The background is deep blue. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other plant-based burgers for this recipe?

Yes, you can substitute Tesco Plant Chef Meat-Free Burgers with other plant-based patties you prefer. Adjust cooking times as needed according to the package instructions.

Can I prepare the slaw ahead of time?

Absolutely, the slaw can be made a few hours in advance and refrigerated. This helps the flavors to meld, but stir it before serving and check the seasoning.