with Baby Leaf Salad
Looking for a super quick and tasty midweek dinner option? Try cooking up our Cheeseburger Inspired Sloppy Joe in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
British Pork Mince
240 grams
Mature Cheddar Cheese
40 grams
Burger Buns
2 unit(s)
Beef Stock Paste
10 grams
Baby Leaf Mix
20 grams
Sliced Carrot and Cabbage Mix
120 grams
Burger Sauce
45 grams
Cider Vinegar
15 milliliter(s)
Crispy Onions
1 sachet(s)
Tomato Ketchup
2 tbsp
Water
50 milliliter(s)
Olive Oil
1 tbsp
Sugar
0.5 tsp
- Heat a frying pan on medium-high heat (no oil).
- Once hot, fry the pork mince, 5-6 mins.
- Break up the mince as it cooks, then drain the fat.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, grate the cheese.
- Halve the burger buns.
- Toast the buns in your toaster.
- Once the pork has browned, stir in the beef stock paste, ketchup and water (see pantry for both).
- Simmer, 1-2 mins. Add a splash of water if needed.
- Meanwhile, in a bowl, mix together the baby leaves, coleslaw mix, cider vinegar and the oil and sugar (see pantry for both). Toss to coat.
- Lay the toasted buns on plates, cut-side up.
- Top with the pork mince, cheese and burger sauce - as much as you'd like.
- Sprinkle the crispy onions over.
- Serve the salad on the side.
Enjoy!
3350
kJ
Energy (kJ)
801
kcal
Energy (kcal)
51.6
g
Fat
17.4
g
of which saturates
44.5
g
Carbohydrate
13.8
g
of which sugars
5.6
g
Dietary Fibre
36.6
g
Protein
2.95
g
Salt
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with Mixed Beans and Cheese