Sloppy joes with coleslaw potato salad
A sloppy joe (saucy beef mince in a burger bun) is the perfect dish for when you want some all-American comfort food but it’s too cold to light the barbecue. Even better, the filling is ready in just 25 minutes. Serve them up with our barbecue side hybrid: coleslaw potato salad.
Ingreadient
- Dash olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 small green pepper, finely chopped
- 500g beef mince
- 2 tbsp tomato purée
- ¼ tsp cayenne pepper
- 500g passata
- 3 tbsp ketchup
- 3 tbsp American-style mustard
- 3 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 4 burger buns
- 12 dill gherkin slices
- 600g new potatoes, halved
- 1 carrot, peeled and coarsely grated
- 100g sauerkraut, drained
- 60g raisins
- 100g crème fraîche
- ½ bunch dill, chopped
Instruction
- Heat the oil in a large pan over a medium heat, then add the onion and garlic and cook for 5 minutes. Add the green pepper, cook for 3 minutes, then add the beef mince. Cook for 8 minutes, breaking up the mince with a wooden spoon and stirring regularly to get a good caramelisation all over. Stir in the tomato purée and cayenne pepper, cook for a minute, then add the passata, ketchup, mustard, Worcestershire sauce and brown sugar. Simmer for 25 minutes.
- Meanwhile, fill a saucepan with boiling water from the kettle, add a big pinch of salt and tip in the potatoes. Cook for 15-20 minutes until tender. Drain, then mix with the remaining salad ingredients and season with salt and pepper.
- Slice and toast the buns (see Know-how). Spoon on the mince and top with pickles and the lid, then serve with the coleslaw potato salad on the side.
