with Baby Leaf Salad
Grab your knives and forks - dinner's ready! Just 15 minutes is all that's needed for this sloppy Joe to reach your table. Oozing with cheese and rich tomatoey mince, this super sonic open sandwich is truly a treat.
Allergens
Utensils
Tags
British Beef Mince
240 grams
Mature Cheddar Cheese
40 grams
Burger Buns
2 unit(s)
Beef Stock Paste
10 grams
Baby Leaf Mix
50 grams
Sliced Carrot and Cabbage Mix
120 grams
Cider Vinegar
15 milliliter(s)
Burger Sauce
45 grams
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 beef 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 beef 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, sugar and olive oil (see pantry for both). Toss to coat.
- Lay the toasted buns on plates, cut-side up.
- Top with the beef mince, cheese and burger sauce - as much as you'd like.
- Sprinkle the crispy onions over.
- Serve the salad on the side.
Enjoy!
3058
kJ
Energy (kJ)
731
kcal
Energy (kcal)
39.5
g
Fat
14.2
g
of which saturates
45.3
g
Carbohydrate
13.7
g
of which sugars
5.3
g
Dietary Fibre
39.4
g
Protein
2.91
g
Salt
