Dinner

Monday Night Plant-Based Burgers with Fresh Slaw Recipe

ByLuna Ryder November 8, 2025November 8, 2025

Introduction

These Monday night burgers & slaw are a quick and satisfying plant-based dinner perfect for any weeknight. Combining crispy meat-free burgers with a fresh, tangy slaw makes for a tasty and balanced meal everyone will enjoy.

Two open white buns with a shiny golden top sit side by side on a round dark green stone plate. Each sandwich has four layers: the bottom bun spread with white sauce, a fresh red tomato slice on top, a thick dark brown grilled burger patty, and a pile of light green shredded cabbage salad mixed with thin orange carrot strips, purple onion slices, and green herbs, topped with some green leafy arugula. The top buns are tilted back and resting against the pile of salad. To the right is a brown bowl filled with the same shredded salad with a wooden spoon sticking out, all placed on a soft blue cloth over a white marbled surface, with a dark teal 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: During the last 2-3 minutes of grilling, toast the burger buns cut-side up alongside the burgers on the tray.
Step 3: While the burgers cook, combine the finely sliced cabbage, grated carrot, red onion, vegan mayonnaise, lemon juice, Dijon mustard, and chopped herbs in a bowl. Toss well and season to taste. Add extra lemon juice or mustard if you prefer a sharper flavor.
Step 4: Spread a little vegan mayonnaise on the cut bases of the burger buns. Place a tomato slice and a cooked burger on each bun base.
Step 5: Add a spoonful of the slaw on top of each burger, then layer with rocket or spinach. Finish by placing the burger bun lids on top.
Step 6: Serve the burgers with the remaining slaw on the side for extra freshness and crunch.

Tips & Variations

For extra flavor, add a slice of vegan cheese or a few slices of avocado to your burger.
If you don’t have Dijon mustard, a mild yellow mustard or a touch of vinegar can work well in the slaw dressing.
Try using different herbs like basil or mint for a fresh twist on the slaw.
Grill the burgers on a barbecue for a smoky taste when weather permits.

Storage

Store any leftover burgers and slaw separately in airtight containers in the fridge for up to 2 days. Reheat the burgers gently under the grill or in a pan to keep them crisp. The slaw is best enjoyed fresh but can be kept chilled and given a quick stir before serving.

How to Serve

Two burgers are placed on a round green stone board over a blue cloth. Each burger has a toasted golden brown bun with the top bun slightly open. The bottom bun is spread with a white creamy sauce, followed by a slice of bright red tomato. On top of the tomato sits a thick, dark brown patty with a slightly rough texture. Over the patty, there is a heap of shredded white cabbage mixed with thin slices of red onion and fresh green herbs, finished with some green leafy arugula. To the right, there is a brown bowl filled with the same cabbage salad, with a wooden spoon inside it. The background has a deep dark teal tone and the scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of plant-based burgers?

Yes, you can substitute the Tesco Plant Chef Meat-Free Burgers with any plant-based burger of your choice. Just adjust cooking times according to the package instructions.