Monday night burgers & slaw

Sit down to an easy weeknight dinner of grilled vegan burgers served with a carrot and cabbage slaw. We’ve used Tesco Plant Chef Meat-Free Burgers for a speedy meal, ready in just 20 minutes

  • Prep:10 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 520
  • fat 20g
  • saturates 6g
  • carbs 61g
  • sugars 0g
  • fibre 7g
  • protein 21g
  • salt 3.05g


  • 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


  1. Heat the grill to medium-high. Put the Tesco Plant Chef Meat-Free Burgers on a baking tray and grill for 4-5 mins each side until golden and crisp. Toast the buns cut-side up alongside the burgers on the tray for the last 2-3 mins.

  2. Meanwhile, toss the slaw ingredients with some seasoning. Taste, and add a little more lemon or mustard, if you like.

  3. Spread a little mayo on the burger bun bases, add a tomato slice and a burger. Add a spoonful of the slaw. Top with some rocket or spinach, and add the burger lids. Serve with the remaining slaw on the side.

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