Mini Keto Burgers with American Slaw

Step 1Prepare the buns as per the Keto Buns but only making half of the recipe.

Step 2Follow the recipe until step 9. Roll into 8 smaller buns (instead of 5 regular buns), sprinkle with sesame seeds and bake for 35 minutes. They don’t need quite as long because they are smaller.
Note: We're only making half of the original recipe to make 8 mini burger buns.

Step 3To make the burgers, place all the ingredients in a mixing bowl: ground beef, garlic, onion powder, vinegar, mustard, salt and pepper. Use your hands to combine. Shape into 8 small patties, about 50 g (1.8 oz) each.

Step 4Once the burger buns are almost baked, heat the olive oil in a pan. Add the burgers and fry for about 2 to 3 minutes per side, until cooked through. Turn off the heat and place to one side.

Step 5To make the slaw, add the ingredients to a mixing bowl: shredded red cabbage, green cabbage, fennel, onion and parsley. Add the mayonnaise, and optionally add some sriracha chili sauce for extra heat. Season with salt and pepper to taste and toss to combine.

Step 6Once the buns have cooled, slice in half. Optionally, you can spread some more mayonnaise on the cut side of each bun. Top with a burger patty, slaw and finally top of the burger bun.

Step 7The burger patties are best prepared fresh. The slaw can be stored in the fridge for up to 3 days. The burger buns can be stored at room temperature for up to 3 days, or in the freezer for up to 3 months.

Step 8Optionally, serve with sugar-free pickles, mayonnaise, mustard and/or ketchup (you can make your own ketchup.