Slaw-Topped Sliders

Dairy-Free | Vegan Option | Gluten-Free Option | Lactose-Free
3–4 servings
Prep time: 35 minutes
Cook time: 6–8 minutes

What You’ll Need

Cucumber-Apple-Mint Slaw

  • 1 extra-long English cucumber
  • 1 tsp. salt
  • ¼ medium red onion
  • 1 medium Granny Smith apple
  • ½ lemon
  • ¼ cup fresh mint, chopped
  • 2 Tbsp. rice wine vinegar
  • 1 tsp. sugar
  • ¼ tsp. black pepper


  • 1 lb. ground beef or meat alternative
  • Salt and pepper, to taste
  • 3–4 slices Vevan Ched-Melts
  • 6–8 Tbsp. mayonnaise (vegan, if preferred)
  • 6–8 slider buns (gluten-free, if preferred)

Here’s How

  1. Wash cucumber and peel if desired. Cut in half lengthwise. Use a spoon to scrape out the seeds, then cut into thin slices.
  2. In a colander, toss the cucumber with salt. Allow to drain at least 30 minutes, then tap the colander to release any remaining water. Spread cucumber over a clean dishtowel or two layers of paper towels and blot dry.
  3. Slice red onion very thin. Soak slices in a small bowl of ice water for 10–15 minutes, then drain in a strainer or colander.
  4. Wash and core the apple. Slice into julienne strips, place in a medium sized bowl and squeeze lemon juice over slices to prevent oxidizing.
  5. Wash mint, pat it dry with a paper towel, chop and set aside.
  6. Divide meat (or meat alternative) into 6–8 equal portions. Season as desired, then form into patties. In a skillet over medium-high heat, cook patties for 2–3 minutes on each side. During the last minute of cooking, add ½ slice Vevan Ched-Melts to each burger, cover skillet with a lid and allow cheese to melt.
  7. While burgers are cooking, finish the slaw by adding the cucumber, onion and mint to the apples, along with the rice wine vinegar, sugar and ¼ tsp. pepper. Mix well.
  8. Add mayonnaise to the bottom half of the slider bun. Add the burger and top with a generous portion of slaw mixture. Cover with the top half of the bun and serve.