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Mustard Beef & Bacon Burgers with Red Cabbage Coleslaw


paleo beef burgers with red cabbage coleslaw recipe

Recipe: Mustard Beef Burgers with Red Cabbage Coleslaw

I don’t have much to stay about these burgers except that they were totally awesome and got a massive tick of approval from my boyfriend. There are so many variations to a burger and I’ve always liked the coleslaw beef burger combo. You can use white or red cabbage in the coleslaw but I think the red coleslaw just looks more vibrant and I eat with my eyes. Roasted bacon rind was another new discovery – no bacon parts will be wasted ever again!


  • 600gm grass fed beef mince
  • 1 tbsp wholegrain or Dijon mustard
  • 1 small white onion, diced finely
  • 2 garlic cloves, diced finely
  • 1 tsp Celtic or sea salt
  • 1 tsp black pepper
  • 1/2 tbsp coconut oil for frying
  • 6-8 strips of free range bacon
  • 2 slices of cheddar cheese (optional)
  • 1/4 red cabbage, thinly sliced
  • 1 medium carrot, grated
  • 1 tbsp olive oil or macadamia oil based mayonnaise
  • 1 tbsp Apple Cider Vinegar
  • A pinch of sea salt and black pepper
  • A few strips of marinated red peppers (roasted red peppers can be used when you have more time for prep)


  1. If you have time, you can pre-roast two medium red peppers in 180C oven for 20-25 minutes. Remove peppers to a plastic bag and keep closed to let them steam inside the bag for a minute or so. This will make the skin much easier to peel off. Remove the core and seeds and slice into strips. Otherwise, use roasted red peppers from your local deli.
  2. Mix beef mince with onion, garlic, mustard, salt and pepper and kneed with your hands until well incorporated and the meat sticks together. You don’t really 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 each portion with your hands into a patty about 10cm in diameter and 1-2 cm thick. Set aside.
  3. Combine cabbage and grated carrot with vinegar, salt, pepper and mayonnaise. You can use olive oil and a little more lemon juice instead of mayonnaise.
  4. Heat coconut oil in a frying pan until sizzling hot. Place meat patties in hot coconut oil and bring the heat down to medium/high (say 5 out of 7). Cook for 4-5 minutes on each side. When you start frying the patties they will rise so use a spatula to press them down at the beginning to keep a flatter shape. Remove to a plate and keep warm under foil.
  5. Cut the rind off the bacon but instead of throwing it away, cut it into smaller bits and throw into an oven at 200C for 7-8 minutes or until the fat renders off and the rind strips turn into crackling goodness.
  6. 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.
  7. 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 byt placing 2 patties on top of each other with coleslaw, bacon and red peppers in between. Top with a strip of crispy bacon and some crackling rind.

Preparation time: 20 minutes

Cooking time: 15 minutes

Number of servings: 2


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    1. 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.

  1. 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.

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