Meat Free Monday: Sliders

Yeah, the days have jumbled into one and it’s really difficult to distinguish between the start and the end of the week now.

And because we all need a bit of a treat “on a school night”, here’s our Meat-Free Monday Sliders recipe.  And let’s be honest, I could eat burgers every day of the week.

MISE EN PLACE (preparation) 

Prepare the ingredients before cooking commences.


  • Mixing bowl
  • Food processor (standard blade)
  • Tin opener
  • Sieve
  • Weighing scales
  • Measuring spoon
  • Microplane (of zester/fine grater)
  • Spatula
  • Large baking tray
  • Clingfilm
  • Chopping board
  • Knife
  • Serving board
  • Large frying pan (30cm)
  • Fish slice / Spatula



1 Handful Fresh Coriander
1 x 410g Tin of Mixed Beans
200g Frozen Broad Beans
To Taste Sea Salt and freshly ground Black Pepper
¼ teaspoon Cayenne Pepper A Pinch
½ teaspoon Ground Cumin 2-3ml
½ teaspoon Ground Coriander
1 Lemon; Zested with Microplane
1 heaped tablespoon Plain Flour, plus extra for dusting
1½ tablespoons Olive oil
1/2 Lime; juiced
2 tablespoons Apple Cider Vinegar 30ml
1 teaspoon Dijon Mustard 5ml
1/2 teaspoon Chipotle Paste 2-3 ml
1 cup Cabbage (of choice);  finely sliced 250ml
1/4 small Red Cabbage; finely sliced
1 Carrot; grated
4 tablespoons Mayonnaise 60ml
2 Spring onions; finely sliced


Meat-free Burger Patties

  • Pick the coriander leaves into a bowl, adding the stalks to a food processor.
  • Drain the mixed beans over the sink into a sieve, then tip into the processor.
  • Add the broad beans, a tiny pinch of salt and pepper, the cayenne pepper, ground cumin and ground coriander.
  • Finely grate the zest from the lemon using a microplane/fine grater, then add to the processor along with 1 heaped tablespoon of flour.
  • Whizz until fine and fully combined, scraping down the sides of the processor with a spatula, if needed.
  • Divide the mixture in half, then divide each half into 4 equal-sized pieces.
  • Roll each piece into a ball and flatten into a patty about 2cm thick, dusting your hands and the burgers with flour as you go.
  • Place the burgers onto an oiled baking tray, pat with a little olive oil, then cover with clingfilm and chill in the fridge for 30 minutes to firm up, if you can.
  • When you’re ready to cook the burgers, add 1½ tablespoons of olive oil to a large frying pan on a medium heat.
  • Add the burgers for 2 to 3 minutes, pressing them down slightly with a fish slice / spatula. Once golden on the bottom, flip over and cook for a further 2 to 3 minutes, or until golden and cooked through.
  • Use a fish slice / spatula to place a burger into each burger bun.


Chipotle Slaw

  • In a large bowl, mix the lime juice, apple cider vinegar, mustard and chipotle paste along with a pinch of salt. Add the vegetables and mix well.
  • Stir in the mayonnaise and season to taste – you may like to add some more chipotle paste.

Serve the burger in the bun with salad leaves and a good dollop of the coleslaw.

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