The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Homemade Beef Burgers, Creamy Slaw & Paprika Wedges
A proper family favourite. Homemade with grass-fed British beef, you'll pair these brilliant burgers with lettuce leaves, paprika wedges and creamy slaw. For toppings? Sliced tomatoes, red onions and classic pickled gherkins.
High protein
8 plants
Serving size
Ingredients
- 1 red cabbage
- 40g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 1 little gem lettuce
- 1 tsp garlic (dried) (use half)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 mixed vine tomatoes
- 1 onion
- 2 tsp smoked paprika
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 500g beef mince (british beef mince (10% fat))
- 2 carrot
- 4 large potatoes
- 1 unwaxed lime
Nutritional Information
Calories: 567
Protein: 32g
Carbs: 53g
Fat: 25g
Homemade Beef Burgers, Creamy Slaw & Paprika Wedges
A proper family favourite. Homemade with grass-fed British beef, you'll pair these brilliant burgers with lettuce leaves, paprika wedges and creamy slaw. For toppings? Sliced tomatoes, red onions and classic pickled gherkins.
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Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8 / air fryer 190C. Cut the potatoes into wedges and place on a large, lined baking tray. Coat in 2 tsp oil and season with half the paprika and a pinch of sea salt. Roast for 25-30 mins / air fryer 25-30 mins, until golden and cooked through.
- Slice half the onion into 1cm rings. Thinly slice the remaining onion and cabbage. Coarsely grate the carrots. Halve the lime.
- Make the slaw; in a mixing bowl, combine the cabbage, carrot, thinly sliced onion, yoghurt, juice from the lime, mustard and 1 tsp olive oil. Season with a pinch of sea salt and mix to combine.
- Mix the beef mince, remaining paprika and half the dried garlic in a bowl with a pinch of sea salt and black pepper. With wet hands, shape the mixture into 4 burgers (around 2- 3cm thick). Heat a large, non-stick frying pan with 1 tbsp oil on medium-high heat. Cook the burgers for 4-5 mins, on each side, until cooked through.
- While the burgers are cooking, thinly slice the tomatoes and the gherkins (lengthways). Trim the lettuce and carefully separate the leaves.
- Serve the burgers on lettuce leaves, topped with the sliced tomato, onion rings and gherkins. Serve the potato wedges and slaw on the side.
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