Piquant mini burgers with apple and chilli slaw

Makes: 10-12 mini burgers
Preparation time: 25 minutes plus 20 minutes chilling time
Cooking time: under 10 minutes


450g/1lb beef mince
Salt and freshly milled black pepper
Grated zest of 1 small lemon
30ml/2 tbsp sun-dried tomato paste
30ml/2 tbsp Worcestershire sauce
5-10ml/1-2 tsp wholegrain mustard

For the apple and chilli slaw:
½ white cabbage (approx. 300g/10½oz), cored and shredded
2 carrots, peeled and grated
1 small red onion, peeled and finely sliced
1 green apple, cored and finely sliced
1 red chilli, deseeded and finely chopped
150g/5oz Greek yogurt
5ml/1 tsp cider or white wine vinegar
Salt and freshly milled black pepper


Mix all the burger ingredients together in a large bowl.

Using slightly damp hands shape the mixture into 10-12 small 5cm/2inch burgers. If time allows cover and chill for 20 minutes.

Meanwhile, prepare the apple and chilli slaw; in a large bowl mix all the ingredients together. Cover and chill in the fridge until required.

Cook the burgers under a preheated moderate grill or on a prepared barbecue for 3-4 minutes on each side until thoroughly cooked and any meat juices run clear.

Serve the burgers in buns or rolls of your choice with a salad garnish and the slaw.

If preferred use the burger mixture to make 4 x 9cm/3½inch full-sized burgers instead and cook for 6-8 minutes on each side.

Recipe thanks to www.simplybeefandlamb.co.uk

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