Mini Beef Burgers with Creamy Slaw

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)

747kJ/ 177kcal

807kJ/ 192kcal


of which saturates






of which sugars





Protein 15g 16g
Salt 0.45g 0.49g
Vitamin B 12
0.67ug (27%)
Iron 2.37mg (17%) 2.56mg

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