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

Ingredients:

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

Instructions:

• 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: 

% reference intake of an average adult (8400kJ/2000kcal)