-Mix the ground grass-fed beef with the mustard, garlic powder, onion powder, salt and pepper. Create small, palm-size burgers.
-Preheat a large pan and grease with ghee. Once hot, add the burgers. Turn the heat down to medium and cook each side for 3-4 minutes. Try not to flip the patties too soon or it will stick to the pan. Use a spatula to lightly press the burgers down while cooking.
-When cooked, set aside. Mix the mayonnaise with the Sriracha sauce. Prepare sprouted grain buns or lettuce wraps.
-Wash, halve and then thinly slice the cabbage and fennel, or use a food processor with a grating blade.
-Peel and grate the celeriac and place in a mixing bowl together with the shredded cabbage and fennel.
-Prepare the dressing in a small bowl. Finely grate the pickled cucumber and horseradish. Place the mayo, sour cream (or coconut milk), sriracha sauce, lemon juice, finely chopped chives and parsley. Season with salt and pepper to taste.
-Add to the bowl with the shredded cabbage and combine well.
Only two servings of the slaw are required for the burgers, use the remaining servings of slaw as a side dish, on top of salad on wraps or with eggs!