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Restaurants›Slug & Lettuce - Wolverhampton›Veggie Cheeseburger (v) Recipe

Veggie Cheeseburger (v) Recipe

Name: Slug & Lettuce - Wolverhamptons Veggie Cheeseburger (v) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 unit plant-based burger patties (frozen or fresh); 4 unit burger buns (sesame or brioche-style); 4 slice Monterey Jack cheese slices (or plant-based Monterey Jack); 2 cups rocket (arugula); 2 tsp vegetable oil (for grilling/toasting); 1 unit red onion, thinly sliced; 120 ml white vinegar; 60 ml water; 2 tbs granulated sugar; 1 tsp salt; 1 tsp optional: whole peppercorns; 2 tbs unsalted butter (or vegan butter); 2 tbs plain all-purpose flour; 300 ml milk (dairy or plant-based unsweetened); 120 g grated Monterey Jack cheese (or plant-based cheddar-style shreds); 1 tsp mustard (Dijon or yellow); 1 tsp paprika; 0.5 tsp salt; 0.25 tsp black pepper; 6 tbs chilli jam (store-bought or homemade); 4 tbs mayonnaise (regular or vegan); 1 tsp lemon juice; 2 tbs butter (for toasting buns) or vegan butter; 0.25 tsp salt; 0.125 tsp black pepper

Inspired by Slug & Lettuce - Wolverhampton

Time45m

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 and Buns

4 unit plant-based burger patties (frozen or fresh)

4 unit burger buns (sesame or brioche-style)

4 slice Monterey Jack cheese slices (or plant-based Monterey Jack)

2 cups rocket (arugula)

2 tsp vegetable oil (for grilling/toasting)

Sweet & Sour Pickled Onions

1 unit Red onion, thinly sliced

1/2 cup (120 ml) white vinegar

1/4 cup (60 ml) water

2 tbs granulated sugar

1 tsp Celtic sea salt

1 tsp optional: whole peppercorns

Cheese Sauce

2 tbs unsalted butter (or vegan butter)

2 tbs plain all-purpose flour

1 1/4 cup (300 ml) milk (dairy or plant-based unsweetened)

4 1/4 oz (120 g) grated Monterey Jack cheese (or plant-based cheddar-style shreds)

1 tsp mustard (Dijon or yellow)

1 tsp Watkins paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Chilli Jam & Finishing

6 tbs chilli jam (store-bought or homemade)

4 tbs mayonnaise (regular or vegan)

1 tsp ReaLemon lemon juice

2 tbs butter (for toasting buns) or vegan butter

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Burger and Buns

Prepare patties

If using frozen plant-based patties, thaw according to package instructions. Pat dry briefly with paper towel to remove excess moisture. Lightly brush both sides with 1 tsp vegetable oil and season very lightly with 1/8 tsp salt and a pinch of pepper.

Grill or pan-fry patties

Heat a grill pan or non-stick skillet over medium-high heat. When hot, place patties on the surface and cook 3–4 minutes per side (follow package timing if different) until browned and heated through. In the final 1 minute of cooking, place a slice of Monterey Jack cheese on each patty, cover the pan with a lid briefly to melt the cheese.

Toast buns

While patties rest 1–2 minutes, spread remaining 1 tsp vegetable oil or 1/2 tbs butter on cut sides of buns. Toast cut-side down in a separate skillet or on the grill for 1–2 minutes until golden. Keep warm.

Place a small handful (~1/2 cup) of rocket onto the bottom bun of each burger when assembling (after sauces are added) to give freshness and peppery bite.

Sweet & Sour Pickled Onions

Make quick pickles at least 20 minutes before assembling (they keep up to 1 week refrigerated). Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine 120 ml white vinegar, 60 ml water, 2 tbs sugar, 1 tsp salt and optional 1 tsp whole peppercorns. Heat gently until sugar and salt dissolve, then pour hot brine over the onions so they are fully submerged. Let cool to room temperature, then refrigerate until needed. For quicker use, let sit 20 minutes before assembling.

Cheese Sauce

Make a roux

In a small saucepan over medium heat, melt 2 tbs butter. Add 2 tbs flour and whisk continuously for 1–2 minutes until the raw flour smell cooks off but it does not brown.

Finish sauce

Slowly pour 300 ml milk into the roux while whisking to prevent lumps. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened. Reduce heat to low and stir in 120 g grated Monterey Jack cheese in batches until smooth. Add 1 tsp mustard, 1 tsp paprika, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally; if the sauce becomes too thick, whisk in 1–2 tbs milk to loosen.

Chilli Jam & Finishing

Make chilli mayo (optional)

In a small bowl combine 4 tbs mayonnaise with 2 tbs chilli jam and 1 tsp lemon juice. Mix until smooth. This will be spread on the buns for extra flavour. Reserve remaining chilli jam for drizzle.

Assemble burgers

Spread 1 tbs chilli mayo onto the bottom half of each toasted bun. Place the cheese-topped patty on the mayo. Spoon 2 tbs warm cheese sauce over the patty. Add 1–2 tbs sweet & sour pickled onions on top of the sauce. Drizzle an extra 1 tbs chilli jam (or more to taste) over the onions. Top with a small handful of rocket (about 1/2 cup). Spread remaining mayonnaise or a thin smear of butter on the top bun and close the burger.

Serve immediately with extra cheese sauce and chilli jam on the side. Leftover pickled onions can be refrigerated up to 1 week; cheese sauce can be stored covered in the fridge for 2–3 days and reheated gently.