HelloFresh had some new meals available this week and they sounded pretty appealing, so I ordered a box. The Kidlet saw burgers on the menu and immediately voted for those to be our first meal. I added some cheese and sambal olek to my burger since it seemed a little plain recipe as written. With those simple modifications though, I found this burger extremely tasty. I think a handful of arugula would've been a nice touch, but I was still excellent without it. I just figure adding a bit of extra veg is never a bad idea.

Mushroom-Topped Veggie Burgers and Sesame Slaw

Slightly adapted from HelloFresh

Ingredients

Sesame Slaw

• 1/4 c. white wine vinegar
• 2 Tbsp. sesame oil
• 2 tsp. sugar
• 1/4 tsp. coarse sea salt, ground
• 1/4 tsp. black peppercorns, ground
• 2 Tbsp. sesame seeds
• 340g cabbage coleslaw mix

Veggie Burgers

• 1/4 c. mayonnaise
• 14g cilantro
• 450g cremini mushrooms
• 2 Tbsp. light soy sauce
• 1/2 tsp. black peppercorns, ground
• 2 1/2 Tbsp. canola (or other neutral) oil, divided
• 4 Beyond Meat burger patties
• 4 slices Cheddar cheese
• 4 burger buns
• 4 tsp. garlic butter
• 4 Tbsp. sambal olek

Directions

Sesame Slaw

1. Vigorously whisk oil into vinegar.
2. Mix in sugar, salt, pepper, and sesame seeds.
3. Toss cabbage mixture with dressing and set aside.

Veggie Burgers

1. Separate cilantro leaves from stems. Set the leaves aside.
2. Mince cilantro stems and mix them into the mayo and set aside.
3. Slice the mushrooms thin and toss with soy sauce, pepper, and 2 Tbsp. of the oil.
4. Place mushrooms on a parchment lined baking sheet and broil until tender (~5 minutes).
5. Heat remaining 1/2 Tbsp. of oil over medium-high heat.
6. Add the burger patties and cook until browned (3-4 minutes per side).
7. Meanwhile, halve the buns, spread with garlic butter, and toast.
8. Spread bottom buns with cilantro mayo, top with burger patty and cheese, add cilantro leaves on top, spread top bun with sambal olek and place it on top.
9. Serve burgers with coleslaw.