Sloppy joes with coleslaw potato salad

Sloppy joes with coleslaw potato salad
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min. Simmering time 25 min

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.

Looking for beef mince ideas? Try our epic smash burger recipe.

Nutrition: Per serving

Calories
856kcals
Fat
36g (17g saturated)
Protein
38g
Carbohydrates
85g (42g sugars)
Fibre
8.9g
Salt
2.4g
Calories
856kcals
Fat
36g (17g saturated)
Protein
38g
Carbohydrates
85g (42g sugars)
Fibre
8.9g
Salt
2.4g

Ingredients

  • 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

For the coleslaw potato salad

  • 600g new potatoes, halved
  • 1 carrot, peeled and coarsely grated
  • 100g sauerkraut, drained
  • 60g raisins
  • 100g crème fraîche
  • ½ bunch dill, chopped

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. The sauce can be made the day before and tastes great the next day. It also freezes well.

  2. Toasting the buns doesn’t just add texture – it stops the sauce soaking into the bread too quickly.

Recipe By

Pollyanna Coupland

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