Sloppy Joes recipe

Recipe for Burger buns topped with saucy mince, served with roasted carrot and potato chips

Ingredients
2 potatoes
3 carrots (for the chips) – peel
4 burger buns
1 onion – peel & chop finely
2 sticks celery – dice finely
500g beef mince
1 sachet tomato paste
2 cloves garlic – peel, grate finely & chop
1 tsp onion powder
1 carrot (for the mince mix) – grate finely
1 bell pepper – dice finely
60ml ketchup
1 tbsp Worcestershire sauce
salt & pepper (from your pantry)
olive oil (from your pantry)
tin foil (from your pantry)

How To

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Potato & carrot chips: Peel and cut the ends off the potatoes, then cut them into 1cm slices lengthways, and cut those slices into 1cm chips. Cut the carrots (see quantity for the chips) in half crossways, then slice each piece into 1cm slices lengthways. Lay them down flat and cut into 1cm chips. Place the carrot and potato chips onto a tin foil lined baking tray with a drizzle of olive oil. Season with salt and pepper and mix around to coat. Roast for 20-25 minutes until golden and cooked.

Par-baked burger buns: Bake for 5-10 minutes in the oven until golden and crusty. Remove and slice in half.

Mince mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion and celery with a pinch of salt and cook for 5 minutes. Add the beef mince, break apart with a spoon and brown for 3 minutes. Season generously with salt and pepper, then add the tomato paste, garlic and onion powder and cook for 30 seconds. Add the GRATED carrots (see quantity for the mince), bell pepper, ketchup, Worcestershire sauce and sauté for 5-7 minutes until the mince is cooked through. Season to taste.

Serve by topping the burger buns with the mince mix and add the chips on the side.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

Recipe ID 35354

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