These grass-fed beef burger patties are juicy and delicious with a little spicy mustard kick. Served with quick red cabbage slaw, pickled red peppers and crispy bacon, this is a great midweek meal for one, two or the whole family. This recipe is paleo, Whole30, gluten-free. Extra cheese is optional.
The key to a good burger is quality, grass-fed beef. Personally, I can really taste the difference and I feel better for supporting farmers who raise the cattle to roam freely and eat grass. From a nutritional point, grass-fed beef is also more superior providing more nutrients. If you don’t eat beef, you can make these burgers with any other ground meat.
Make ahead tip: both the meat patties and the coleslaw can be prepared ahead of time. Store the uncooked patties in an airtight container or under Clingwrap for 2-3 days in the fridge and up to 2 months in the freezer. The slaw should be left undressed if made prior so it doesn’t get too soggy.Print
Mustard Beef & Bacon Burgers with Red Cabbage Coleslaw
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 1x
- Category: Main
- Method: Grilling
- Cuisine: American
These grass-fed beef burger patties are juicy and delicious with a little spicy mustard kick. Served with quick red cabbage slaw, pickled red peppers and crispy bacon, this is a great midweek meal for one, two or the whole family.
For the burgers
600 g / 1.1 lb ground beef mince (ideally grass-fed)
1 tablespoon wholegrain or Dijon mustard
1 small brown onion, diced very finely
2 garlic cloves, grated or crushed
1 teaspoon salt
1 teaspoon black pepper
For the slaw
1/4 red cabbage, thinly shredded
1 medium carrot, grated
1 tablespoon mayonnaise
1 tablespoon apple cider vinegar or lemon juice
A pinch of salt and pepper
1/2 tablespoon coconut oil for frying
6–8 strips or rashers of free-range bacon
2 slices of cheddar cheese (optional)
A few strips of marinated or pickled red peppers
Combine the ground beef, mustard, onion, garlic, salt and pepper in a bowl and mix together using your hands until well incorporated. You don’t need eggs as the salt works with the meat protein and makes the mixture stick together.
Divide the mixture into 5-6 equal portions and shape into patties, about 10cm in diameter and 1-2-cm thick. Set aside.
Combine cabbage and grated carrot with mayonnaise, vinegar, salt, and pepper. You can use olive oil and a little more lemon juice instead of mayonnaise. Set aside.
Heat coconut oil in a frying pan until sizzling hot. Place the meat patties in hot coconut oil and bring the heat down to medium-high. Cook for 4-5 minutes on each side. Flatten them down with a spatula slightly. Remove to a plate and keep warm under foil.
In the same frying pan as the beef patties, add a little more ghee or coconut oil and fry the bacon for 2 -3 minutes on each side or until browned and crispy.
For those of you eating cheese, place two patties with a slice of cheese on top under a hot grill for 1 minute to melt. Otherwise, start assembling the burgers by placing 2 patties on top of each other with coleslaw, bacon and red peppers in between. Top with crispy bacon.
I have fond memories of roasted rind from my childhood, Mum and Dad called them “piggy tails” or “piggies” for short, each time you use bacon for something you cut off the rind and add it to a zip-lock bag in the freezer, when you gather up a big enough stash…you have a big roast up of piggies. I suppose you could make a substitute to pork crackle snacks this way, it’d have less salt and preservatives than the flavoured, packaged sort.
Ijust made this for lunch! Super num & plates were polished clean!
Thanks for the great idea! Used ground lamb and it’s a hit with both hubby and kids: I’ve made it once or twice a week for the last 3 weeks. I make an extra large portion of the red slaw and serve it as a veggie side dish.