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


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

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

  • 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.

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

  • 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.

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

  • 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.

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