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.