Mustard Beef and Bacon Burgers




3-mustard beef and bacon burger

By Lucas, catched from ( [Public domain], via Wikimedia Commons

A burger is a family favorite at most western household. But enjoying burger while you are in a caveman diet might call for lots of hassles. First of all, you have to do with a burger without cheese and hence compromising with its authentic flavors to some extent.  And making Paleo buns at home for the burgers is full of fuss and so time consuming!

But does that mean that eating burgers aren’t fun anymore? Not at all! Ditch the buns and replace them with a couple of beef patties. Crunchy, mayo-drenched red cabbage coleslaw will make sure that you don’t miss the cheese at all. Apart from making it taste awesome, the reddish veggie peeping out from between the brown patties create a visual treat and make you eat with your eyes!

The beef burgers are laced with garlic, onion and a dash of Dijon mustard to enhance its flavors. The slightly pungent zest of the mustard pairs well with the saltiness of the bacon and the rich flavors of ground beef. The coleslaw and roasted peppers between the patties compliments the yummy patties, thus making the whole ensemble yummier. With a double dose of beef patties, you will hardly miss the traditional burgers you eat in your non-healthy days. Drilldoggy isn’t complaining either!



Serves: 3

  • 600 gm grass-fed ground beef
  • 6-8 strips free range bacon
  • 2 garlic cloves, finely chopped
  • 1 small white onion, finely chopped
  • 1 tbsp Dijon mustard
  • 1 tsp black pepper
  • 1 tsp sea salt
  • ½ tbsp coconut oil
  • 1 medium carrot, grated
  • Few strips of roasted red peppers
  • ¼ red cabbage, shredded
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil based Paleo mayo
  • Pinch each of sea salt and freshly ground black pepper


  • Throw in the chopped garlic and onion over the ground beef and season with a dash each of salt and freshly ground black pepper.
  • Spoon in the mustard and work them together with your hands to mix well.
  • Split the mixture into 6 equal portions and mold each of them into 10 cm wide and ½’’ thick patty; keep aside.
  • Dump the shredded cabbage and grated carrot into a bowl and add mayo, vinegar as well as a pinch each of salt plus pepper.
  • Toss them well to coat properly and set aside.
  • Pour coconut oil in a large skillet and heat over moderate heat until it sizzles.
  • Lay out the meat patties in batches onto the skillet, and fry each side for 4-5 minutes while pressing them gently with the spatula to flatten them out.
  • Drain them out onto a plate and cover with a sheet of foil loosely to keep warm.
  • Slice off the bacon rind and discard.
  • Fry the bacon in the same skillet for 4-5 minutes or until they turn brown and crisp up.
  • Place a patty on your serving plate and add a heaping tbsp of coleslaw on top.
  • Scatter the red pepper strips and bacon over it and close the burger with another meat patty.
  • Make the remaining burgers in a similar fashion.
  • Serve and tuck in!