Burgers and slaw

Burgers and slaw

  • serves 4
  • A little effort

Victoria Moore's recipe for burgers and slaw is super-simple and ready in under 30 minutes. The focus is on the quality of the beef, using a 20% fat mince to create a meltingly soft burger so good you can keep the rest simple.



  • good butcher’s beef mince 500g, about 15-20% fat
  • burger buns 4, toasted
  • good cheddar 100g, sliced
  • ketchup or mayo to serve

For the slaw

  • white cabbage ¼ small
  • red cabbage ¼ small
  • carrots 2 large, peeled
  • mayonnaise 3 tbsp
  • natural yogurt 3 tbsp
  • Dijon mustard ½ tsp


  • Step 1

    Mix the mince with some seasoning and leave to come to room temperature while you make the slaw. Slice both cabbages finely and put in a bowl. Grate the carrot coarsely and add to the cabbage. In a separate bowl, mix the mayonnaise, yogurt and mustard, season to taste, then stir into the cabbage mixture. Divide the mince into four, roll into balls and then squash into patties. Heat a heavy-based frying pan, and dry-fry the burgers for about 4 minutes on one side, flip, then cook for another 3 minutes, or longer if you prefer. Top with the sliced cheddar, grill until the cheese melts, then assemble the burgers in buns with tomato ketchup or mayonnaise if you like, and a dish of coleslaw.

Nutritional Information

  • Kcals 771
  • Fat 43.1g
  • Saturates 17g
  • Carbs 50.3g
  • Fibre 6g
  • Protein 42.4g
  • Salt 2.2g