Mini Beef Burgers with Creamy Slaw
If you're looking for healthy snack ideas for your kids, you're in the right place! Try our beef mini burgers with creamy slaw recipe - it is easy to make and very tasty!
Makes: 6 burgers
Time: 30 minutes
Age: 18+ months
250g lean beef mince
100g baby leaf spinach
6 mini wholemeal burger buns
1 large egg
1 garlic clove
½ medium wholemeal bread slice
2 Tbsp whole milk
3 Tbsp plain natural yoghurt
2 Tbsp grated carrots
2 Tbsp grated red cabbage
1 Tbsp fresh parsley
1 Tbsp fresh rosemary
1 Tbsp fresh chives
1 tsp freshly squeezed lemon juice
- Preheat the oven to 200C and line a baking sheet with aluminium foil.
- In a small bowl, break up the bread and soak it in the milk until it has all been absorbed.
- Thoroughly wash the spinach and put in a food processor with the parsley, rosemary, garlic, meat and egg.
- Squeeze the bread to get rid of excess milk and add it to the food processor.
- Blitz all the ingredients until thoroughly mixed.
- Taking the mixture with your hands, create 6 small patties and place them on the baking tray.
- Bake in the oven for 15-20 minutes or until cooked through, flipping halfway.
- Cut the buns in half, place them on a baking tray and pop in the oven to warm up for the last 2-3 minutes of the cooking time.
- Meanwhile, finely grate the cabbage and carrot and finely chop the chives.
- Add them to a bowl with the yoghurt, lemon juice and mix well.
- Put the beef patty on the bottom bun, top with a dollop of the coleslaw and cover with the other half of the bun.
- You can freeze raw patties for up to 3 months and bake from frozen as needed at 200C for 20-25 minutes. The slaw can be stored in an airtight container in the fridge for up to 3 days.
Serve and enjoy!
Nutrition Information Typical Values:
|Nutrient||per 100g||per serving (108g)|
of which saturates
of which sugars
|Vitamin B 12||0.67ug (27%)||0.72ug|
% reference intake of an average adult (8400kJ/2000kcal)