with Baby Leaf and Slaw Salad
Ready in just 15 minutes, the sloppy Joe really lives up to its name. This messy, American-style sandwich typically consists of rich mince cooked in tomato sauce, piled generously into a burger bun. Grab your knife and fork, then tuck in!
Allergens
Utensils
Tags
British Pork Mince
240 grams
Mature Cheddar Cheese
50 grams
Burger Buns
2 unit(s)
Central American Style Spice Mix
1 sachet(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)
Sugar
0.5 tsp
Olive Oil
1 tbsp
- 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, add the Central American style spice mix. Fry, 30 secs.
- 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, sliced carrot and cabbage mix, cider vinegar, sugar and olive oil (see pantry for both). Toss to coat.
- Lay the toasted buns onto your plates, cut-side up.
- Top with the pork mince, cheese and burger sauce - as much as you'd like.
- Sprinkle over the crispy onions.
- Serve the salad on the side.
3855
kJ
Energy (kJ)
921
kcal
Energy (kcal)
56.3
g
Fat
19.1
g
of which saturates
56
g
Carbohydrate
17.6
g
of which sugars
6.5
g
Dietary Fibre
38.6
g
Protein
3.66
g
Salt
with Parmesan Truffled Wedges, and Bacon & Baby Gem Creamy Ranch Salad