Plant-based burgers & kimchi slaw
Prep
15 mins
Cook
10 mins
Servings
2
Difficulty
Medium
My go to weeknight dinner is these plant based burgers with kimchi slaw, and honestly they're a total game changer. The whole thing comes together in just 25 minutes, which means dinner on the table before you know it. I love that kimchi adds this incredible funky flavor while boosting your gut health with all those beneficial probiotics. The crispy, tangy slaw cuts through the richness of the burger beautifully, and the vegan cheese melts just as well as the real thing. It's the kind of meal that feels indulgent but leaves you feeling genuinely nourished, and it won't break the bank either.
Ella x
Ingredients
- 1essential white cabbage((about 200g), finely shredded)
- 1essential red onion(finely sliced)
- 2 tbspvegan mayonnaise(plus extra to serve)
- 3 tbspkimchi(any larger pieces roughly chopped)
- 2 tspsunflower oil
- 226 gramsbeyond meat beyond burgers
- 2 slice/svegan cheese alternative((optional))
- 2wholemeal seeded rolls((or any vegan burger bun))
- 4 leavesessential little gem lettuce
Detail level
Instructions
- 1
In a bowl, mix the cabbage, onion, vegan mayonnaise and kimchi with a pinch of salt; set aside.
- 2
Heat the oil in a frying pan over a medium-high heat. Add the burgers and fry for 5 minutes on the dirst side. Turn and cook for another 4 minutes. If topping with a vegan cheese alternative, place the slices on top of the burgers after 2 minutes. Add a splash of water to the pan to create steam, then cover with a large lid to melt the slices for the final 2 minutes.
- 3
Split open the rolls and toast in the same pan or under the grill. Spread the bases and tops with a little extra vegan mayo, if liked. Layer on the lettuce leaves, add a dollop of slaw, then sit the burgers on top. Finish with the roll lids. Enjoy the rest of the slaw on the side, or save it for another day.
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