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Restaurants›Slug & Lettuce - Wolverhampton›Veggie Cheeseburger Recipe

Veggie Cheeseburger Recipe

Name: Slug & Lettuce - Wolverhamptons Veggie Cheeseburger Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 count plant-based burger patties (pre-formed, ~4 oz / 110 g each); 4 count burger buns (brioche or sesame, split); 4 slices Monterey Jack cheese slices (vegan or dairy as desired); 2 cups rocket (arugula), loosely packed; 4 tsp chilli jam; 1 count red onion, thinly sliced; 120 ml white vinegar (5% acidity); 60 ml water; 2 tbsp granulated sugar; 1 tsp salt; 1 tsp black peppercorns (optional); 1 count bay leaf (optional); 2 tbsp unsalted butter (or vegan margarine); 2 tbsp all-purpose flour; 240 ml milk (dairy or plant milk, unsweetened); 100 g Monterey Jack cheese, shredded (or vegan cheddar alternative); 1 tsp Dijon mustard; 1 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper; 2 tsp vegetable oil (for grilling/frying); 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Slug & Lettuce - Wolverhampton

Time40m

Serves4

Grilled plant-based burger, Monterey Jack cheese, sweet & sour pickled onion, cheese sauce, chilli jam and rocket.

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Ingredients

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Burger & Toppings

4 count plant-based burger patties (pre-formed, ~4 oz / 110 g each)

4 count burger buns (brioche or sesame, split)

4 slices Monterey Jack cheese slices (vegan or dairy as desired)

2 cups rocket (arugula), loosely packed

4 tsp chilli jam

Sweet & Sour Pickled Onion

1 count Red onion, thinly sliced

1/2 cup (120 ml) white vinegar (5% acidity)

1/4 cup (60 ml) water

2 tbsp granulated sugar

1 tsp Celtic sea salt

1 tsp black peppercorns (optional)

1 count bay leaf (optional)

Cheese Sauce

2 tbsp unsalted butter (or vegan margarine)

2 tbsp 00 bread flour

1.01 cup (240 ml) milk (dairy or plant milk, unsweetened)

3 1/2 oz (100 g) Monterey Jack cheese, shredded (or vegan cheddar alternative)

1 tsp Dijon mustard

1 tsp Smoked paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Finishing & Seasoning

2 tsp vegetable oil (for grilling/frying)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Sweet & Sour Pickled Onion

Make pickling liquid

In a small saucepan combine white vinegar, water, sugar, salt, peppercorns and bay leaf. Bring to a gentle simmer over medium heat, stirring until sugar dissolves (about 2–3 minutes).

Pickle onions

Place thinly sliced red onion in a heatproof jar or bowl. Pour the hot pickling liquid over the onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best if 1 hour) before serving. Keeps up to 2 weeks refrigerated.

Cheese Sauce

Make roux

In a small saucepan over medium heat melt butter. Add flour and whisk continuously for 1 minute to form a smooth roux without browning.

Add milk

Gradually whisk in milk, a little at a time, until smooth. Continue cooking and whisking until mixture thickens slightly, about 3–4 minutes.

Finish sauce

Reduce heat to low. Stir in shredded Monterey Jack cheese a handful at a time until melted and smooth. Whisk in Dijon mustard, smoked paprika, salt and black pepper. If sauce is too thick, thin with up to 2 tbsp (30 ml) more milk. Keep warm over very low heat, stirring occasionally.

Burger & Assembly

Prepare patties

Pat plant-based patties dry with kitchen paper and season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Grill or pan-fry patties

Heat a skillet or grill over medium-high heat and brush with vegetable oil. Cook patties 3–4 minutes per side (or per package instructions) until heated through and nicely browned. In the last 1 minute of cooking, top each patty with a slice of Monterey Jack cheese to soften/melt slightly. Remove patties and rest 1–2 minutes.

Toast buns

While patties rest, split buns and toast cut sides on the grill or skillet until golden, about 1 minute.

Assemble burgers

Spread 1 tsp chilli jam on the bottom half of each toasted bun. Place a handful (about 1/2 cup) of rocket on the jam. Add the cheese-topped patty. Spoon 2 tbsp of warm cheese sauce over the patty. Top with 2–3 tablespoons of sweet & sour pickled onion (drained) and a little extra chilli jam on the top bun if desired. Close with top bun.

Serve

Serve immediately while hot with extra cheese sauce and pickled onions on the side.