Paul Flynn shows us how to make a 'sloppy Joe' burger.
Ingredients
Serves 6
- 4 tbs sunflower oil
- 1 red pepper , deseeded and diced
- 2 cloves of garlic, peeled and sliced
- 500g Minced beef
- 1 tin of chopped tomatoes
- 1 tbs tomato purée
- 2 tbs brown sugar
- 1 tsp yellow mustard
- 2 tbs Tabasco, chipotle sauce
- Salt and pepper
- 2 onions, peeled and sliced into thick rings
- A drizzle of honey
- 6 floury baps
- 6 slices cheddar cheese.
- Some pickled gherkins (optional)
Method
- Heat 2 tbsp of the sunflower oil and add in the pepper and garlic, cook over a medium heat for a few minutes till the pepper softens.
- Add the beef, break it up and cook until it starts to colour a little then add the chopped tomatoes, tomato purée, brown sugar and mustard.
- Cook for 30 minutes over a very low heat until it's dark and sticky.
- Meanwhile, put the oil and onions into a frying pan and cook for 20 minutes over a low heat then add the honey and continue to cook until they turn a lovely amber colour.
- Season and drain in some kitchen towel.
- Add the Tabasco, salt and pepper to the mince, taste as you go along to get the heat just right then start to assemble.
- Cut the baps in half and warm.
- Spoon the mince onto the bap and top with the onions, cheese and pickles then serve.
