Mini Keto Burgers with American Slaw

Jo HardingUpdated 2 September 2024★★★★★5.0 (6 ratings)

Ready in 45m
4.1 g net carbs
336 kcal
Serves 8

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Keto Mini Burgers with American Slaw (low-carb, paleo, grain-free)

The ultimate in cuteness! These Low-Carb Mini Burgers with American Slaw have quickly become my go-to for any get-together.

Whether it’s New Year’s Eve, a birthday, or just a game night with friends, these mini burgers are perfect when you’re in the mood for a smaller portion that still packs in all the flavor.

Plus, once you’ve got the burger buns sorted, the rest is super easy—and the kids love jumping in to help with the toppings!

Recipe Tips and Swaps

If you’re planning to make a large batch, the buns freeze really well! Just pop them in the freezer, and when you’re ready, all you’ll need to do is whip up the burger patties and some fresh slaw. In less than 15 minutes, you’ll have a tasty, low-carb, high-protein snack ready to go.
Nut-free option: If you can't eat nuts, you can use our Nut-Free Keto Buns instead of our classic Keto Buns.

Toppings and add-ons

Serve these mini burgers with your favorite condiments—mustard, ketchup, or extra mayo. If you’re up for a little DIY, here are some sugar-free options you can make in minutes:

There's more! You can serve these burgers with homemade pickled veggies such as cucumbers, jalapeños or even avocado:

Serving Suggestions

We are serving these mini keto burgers with a simple slaw. Here's plenty more options you can use to make the perfect burgers:

Crispy Low-Carb French Fries (made with parsley roots)
Low-Carb Baked French Fries (made with rutabaga/swede)
Super Simple Coleslaw
Creamy Red Cabbage Coleslaw
Cilantro Lime Slaw
Crunchy Kohlrabi Slaw
Broccoli Stem Bacon Slaw
Russian Slaw

Finally, if you want to serve these burgers with low-carb beer like we did, check out this Guide to Low-Carb Alcohol for plenty of other options.

Step-by-step

Prepare the buns as per the Keto Buns but only making half of the recipe.
Follow 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.
To 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.
Once 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.
To 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.
Once 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.
The 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.
Optionally, serve with sugar-free pickles, mayonnaise, mustard and/or ketchup (you can make your own ketchup.

Recipe