Impeckable Burger with Sweet Potato Wedges & Slaw

Impeckable Burger with Sweet Potato Wedges & Slaw

Impeckable by name, Impeckable by nature. Our succulent, tender chicken breasts are the best thing that’s ever been in between two buns. Throw in a kicky sriracha mayo and punchy slaw, and it’s game over for all other burgers. 


  • 50 Minutes
  • 4 Servings

For the burgers

  • 2 The Vegetarian Butcher Impeckable Chicken Breast
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 4 vegan brioche burger buns
  • 4 tbsp pickled jalapeno slices
  • 1 large gem lettuce finely sliced
  • 4 large spoonfuls of rainbow slaw (see below)

For the corn

  • 2 large sweet potatoes cut into wedges
  • 2 tbsp olive oil
  • 1 tbsp chip seasoning
  • pinch salt
  • fresh flat leaf parsley roughly chopped for garnish

For the slaw

  • 1/8 head red cabbage finely sliced
  • 1/8 head white cabbage finely sliced
  • 2 carrots julienned
  • 1/2 red onion finely sliced
  • 1 tbsp Dijon mustard
  • 2 tbsp vegan mayonnaise
  • 1/2 lemon juice
  • 1 tbsp fresh coriander roughly chopped
  • Salt & Pepper to taste


  1. Light the barbeque and allow the coals to turn ashen. This should take around 20-30 minutes.

  2. Preheat the oven to 220c / 200c fan / gas mark 7.

  3. Arrange the sweet potato wedges across a hot oven tray, drizzle with olive oil and sprinkle generously with chip seasoning and a small pinch of salt. Cook in the oven for 25-30 minutes, shaking half way, or until crisp and cooked through.

  4. Add the rainbow slaw ingredients to a large bowl and toss together until well combined.

  5. When the barbeque is ready, pat dry the Impeckable Chicken-Style Breasts with a piece of kitchen paper and brush with olive oil. Season with a small pinch of sea salt and grill for 6-8 minutes, turning occasionally until golden brown. Remove to a plate and cover with tin foil to keep warm.

  6. Slice the brioche buns in half and toast the insides on the grill for roughly 30 seconds.

  7. Spread each bun with sriracha mayonnaise. Top the bun bases with gem lettuce, the grilled Impeckable Chicken-Style Breasts, a handful of rainbow slaw, gherkin slices and jalapeno slices. Top with the bun lids and serve with the crispy sweet potato wedges and any left-over slaw on the side.

table full of small plate dishes