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Paleo Honey Mustard Patties #Recipe

Tee’s been feeling sick and feverish all day today so I wanted to make her something for dinner that she’d hopefully eat. Kids love anything honey mustard, right? I decided to make some honey mustard patties for my poor germy girl. I didn’t have any propane for the grill, so I decided just to bake and then broil the patties. It ended up being way easier and left me with far less mess to clean up.

#Paleo Honey Mustard Patties #recipe #glutenfree - This West Coast Mommy

Preheat the oven to 350 degrees Farenheit. Start with two pounds of ground beef in a mixing bowl and add one third of a cup of honey, one quarter cup of coconut flour, half a onion’s worth of finely diced red onion, two eggs, and six tablespoons of brown mustard. Add two teaspoons sea salt, two teaspoons garlic powder, one teaspoon dry mustard, and one teaspoon black pepper.

Combine all the ingredients with your hands until everything is mixed in. Be careful not to work it too much or the patties will fall apart. Form the meat mixture into patties about four inches in diameter and one inch thick. I was able to get a dozen patties from two pounds of beef.

Put the patties on a baking sheet lined with tinfoil. Bake for 15 minutes, flip, then bake another 10 minutes. When the patties are done almost all the way through, put them under the broiler for about four minutes to brown and finish cooking. Keep a close eye on them so they don’t burn!

These were so good all by themselves, no ketchup or bun needed. Hubs and Kay scarfed them down. Sadly, Tee still didn’t have much of an appetite, but I put a couple aside in the fridge for tomorrow.

Paleo Honey Mustard Patties


  • 2 pounds ground beef
  • 1/3 cup raw honey
  • 1/4 cup coconut flour
  • 1/2 medium red onion finely diced
  • 2 eggs
  • 6 tablespoons brown mustard
  • 2 teaspoons sea salt
  • 2 teaspoons garlic powder
  • 1 teaspoon dry mustard
  • 1 teaspoon fresh ground black pepper


  • Preheat oven to 350 degrees.
  • Combine all ingredients into a mixing bowl and form meat patties about 4" in diameter and 1" thick.
  • Place patties on foil-lined baking sheet and bake for about 25 minutes, flipping halfway through.
  • Once patties are almost cooked through, place under the broiler for 4 minutes to brown and finish cooking.
This post is linked up to some fantastic recipe link parties. Check out my Link Parties page to see where I’m linking up and to find some wonderful blogs and more amazing recipes!

Leave a Comment


    • The mustard taste isn’t that strong, but I’m sure you could cut the mustard down or leave it out entirely if you wanted. Just the honey, onion, and garlic would probably be (almost) as tasty! 🙂

  • THIS RECIPE LOOKS RIGHT UP MY ALLEY!!! Sounds yummy with the mustard addition. I was looking for a new hamburger recipe and my family recently went wheat free so this will work! I was thinking of using ground flax instead of bread crumbs but I really like the coconut flour idea.
    Thanks so much for posting this recipe!
    BTW, I’m a fellow Canadian from Toronto. Will be back to check out your other recipes soon.

    • Hi Sabrina! Definitely try the coconut flour. I use it in my meatloaf muffins too, and I don’t find it changes the taste or texture of my dishes. All my recipes are paleo/wheat-free so feel free to poke around for anything else that might pique your interest.

    • So I have to report back and comment on the delicious-ness of this dish!!! My family loved it! I thought perhaps it would have been on the dry side with the coconut flour [having used it in baking recipes and most of them being difficult to swallow without a glass of water nearby] but it turned out perfect! I cooked them a little longer than suggested as they were looking a little undercooked- perhaps 12 more minutes or so. I think I may have put a little too much honey as well as I needed to quickly grab my foil drip pan to add it under the cookie sheet for the drippings….lol.
      I’m definitely keeping this recipe.

  • Great idea to add the honey & mustard to the patty mixture instead of using as a condiment. Seems like this would help keep the patties nice and moist. Plus, it sure makes things easier than having to deal with condiments & fixins. Thanks for coming by and linking this week!

  • I pulled out some beef from the freezer an hour ago and didn’t have a plan for it, other than knowing my oven is NOT being turned on today. I think these might happen today, or a close variation.

    Given that I don’t melt. It’s ugly out there today and it’s only just after 9 a.m.

  • Great recipe! We made bison burgers, and they came out a bit dry and tasteless. This recipe kept the patties moist and full of flavor. I just didn’t add the dry mustard powder and subbeded scallions in place of red onion. Worked great. Thank you for the recipe.