These healthy, delicious Autumn Veggie Burgers are the perfect hearty fall bite, paired with a tangy apple slaw that adds plant-based flavor!
This post was sponsored by Dr. Praeger’s, a brand I love and use in my own kitchen! All opinions are my own.
Every once in a while, I get hit with a huge craving for veggie burgers! I was never someone who ate a ton of meat growing up, so I guess I have always been a bit of a veggie burger connoisseur ;) Dr. Praeger’s is definitely one of my go-to’s. Lately I have been OBSESSED with Dr. Praeger’s Sweet Heat Beet Veggie Burgers, which are just a little bit spicy but offset by the hearty, earthy beets. These burgers also have six different veggies in them! Such a win!! They go perfectly with the crunchy, tangy apple slaw in this recipe. So much yum in every bite!
I was really inspired to make these Autumn Veggie Burgers because my fiancé and I are always looking for delicious foods to eat for football games. On Sundays we do any errands we need to get done in the morning, then we settle in for the afternoon football games. I must say, I never watched sports growing up (unless it was figure skating). For a total sports newbie, watching a football game without having someone explain it to you can be very tedious! Luckily, my fiancé played football in college, so he knows the details behind every play. Sometimes things happen so quickly on the field that I say to him, “Wait, what just happened?!” Luckily he always knows the answer!
Some other snacks my fiancé and I like to eat while watching football include my buffalo hummus recipe, or sometimes these pumpkin nachos. Always with a side of pumpkin IPA (for my fiancé) and hard cider (for me)!
Autumn Veggie Burgers w/ Apple Slaw
Ingredients
Veggie Burgers
- 2 Dr. Praeger's Sweet Heat Veggie Burgers
- 2 Whole Wheat or Gluten-Free Burger Buns
- Cheddar Slices or Vegan Cheese
- Arugula
Apple Slaw
- 2 Cups Store-Bought Slaw Mix
- 1 Gala or Honeycrisp Apple
- 2 Tbs Chopped Parsley
- 1/4 Cup Chopped Scallions
- 1/4 Cup Vegan Mayo
- 1 Tbs Apple Cider Vinegar
- 1/2 Tsp Salt
- 1 Tsp Maple Syrup
- 1/4 Tsp Black Pepper
Instructions
- To start, make the apple slaw. Chop the apples, skin on, into thin matchsticks. Mix with the other slaw ingredients, and stir until everything is evenly coated.
- Put slaw in the refrigerator for at least a half hour so that the flavors can really meld.
- While slaw is marinating, prepare the veggie burgers according to the box instructions (though I would recommend grilling them, the smoky flavor is excellent here).
- Layer your burgers - add on the warm, cooked veggie burgers, a layer of cheddar or vegan cheese, then add on the slaw and arugula, as much as you like.
- Serve with french fries or tater tots, if you'd like.
- Enjoy!
Notes
- I recommend using Dr. Praeger's Sweet Heat Beet veggie burgers here, but your fave veggie burger would do great as well. (But the beet tastes so good with the slaw, and Dr. Praeger's is available in most major supermarkets! I do recommend seeking it out!)
- If you don't want to use store-bought slaw mix, sub in 1 cup finely sliced red or green cabbage, and 1 cup carrots.
P.S.
If you make these Autumn Veggie Burgers and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)
8 Comments
Saif
October 23, 2019 at 2:51 amHi Sarah
This is Interesting. I have never heard about Sweet Heat Veggie Burgers. It looks similar to falafel burger. So Yummy!!!!
Sarah
October 27, 2019 at 4:37 pmI highly recommend them, they have such a unique flavor compared to other veggie burgers I’ve tried!! :)
Traci | Vanilla And Bean
October 28, 2019 at 2:43 pmWhat a fabulous way to enjoy these veggie burgers, Sarah! I love that slaw… I just made some with fennel and topped some veggie BBQ. I can’t wait to check out these burgers!
Sarah
October 30, 2019 at 9:49 amOoh I need to try my next slaw with fennel, that sounds delicious! :)
Alex
October 30, 2019 at 9:21 amWould never think to pair apples with veggie burgers but I really like the sound of this! Adds nice crunch too :)
Sarah
October 30, 2019 at 9:51 amThey add the perfect amount of savory/sweetness to the slaw! I highly recommend :)
C
January 11, 2021 at 11:16 amI’m thinking about subbing tahini for mayo (I’m not sure I would finish a jar of vegan mayo if I bought it. I’m thinking that it could really compliment the slaw’s warm autumn flavor profile…. or completely overwhelm it. Alternatively, I could use 2 tbl of tahini and thin it could with 1-2 tbl water. I could also just use hummus.
Sarah
January 14, 2021 at 11:49 amHi C, I have not tried this recipe with tahini, but feel free to go for it if you’re a tahini fan! :) Let me know how it works out!