A sloppy joe is a burger consisting of beef mince, onions, tomato paste and Worcestershire sauce. Our version adds Swiss cheese and pickle slices to round out the flavours. Served with oven baked sweet potato chips.

30 Minutes. Highly recommended for burger lovers.

Serves 2.

300g premium beef mince
1 brown onion
4 x pickle slices
2 x Swiss cheese slices
2 x Sonoma burger buns
2 small sweet potato
1 tablespoons tomato paste
1/2 tablespoon Worcestershire sauce

Make chips
Preheat oven to 200ºc on fan bake. Cut sweet potato into 1cm thick chips and place
on a baking tray. Drizzle generously with olive oil and season with salt and pepper.
Place on middle rack in oven and cook for 25 – 30 minutes or until golden. Shake half way through cooking to crisp evenly all over.

Cook mince
Finely dice the onion. Heat a pan on a medium heat with a drizzle of olive oil. Sauté onions until soft then add mince and brown well, breaking lumps as it cooks. Add tomato paste, Worcestershire sauce, salt and pepper. Mix to combine and cook for a further 4-5 minutes.

Toast buns & make sloppy joes
Slice buns in half and place in the oven on top rack with the inside of buns facing up for 2 - 3 minutes until lightly toasted. Remove then spoon over a portion of the mince, top with cheese and slices of pickle.

To serve
Plate sloppy joes with sweet potato chips and enjoy.

About The Cook’s Grocer

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

October 19, 2016 by Timothy Ryder
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