25 minutes Preparation, Make 4 servings
- 2 tbsp olive oil
- 400g beef mince
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 1 tsp light brown soft sugar
- 1 tbsp malt vinegar
- 4 tbsp ketchup
- 1 tbsp Dijon mustard or 1⁄2 tsp mustard powder
- 300ml beef stock
- 4 Promise Gluten Free Brioche Burger Buns, split
- Garnish with Green Chilli.
Heat half the oil in a frying pan over a medium heat and crumble in the beef mince.
Fry for 10 mins, breaking it up with a wooden spoon as you go, stirring until it browns all over. Tip onto a plate.
Heat the rest of the oil in the same pan and fry the onion and pepper for 6-8 mins until softened.
Sprinkle in the garlic granules, paprika and sugar, then return the mince and any resting juices back into the pan and stir everything together.
Sizzle for 1-2 mins to combine.
Splash in the vinegar, then stir through the ketchup and mustard.
Pour over the stock and bring to a simmer, then turn down the heat to low and bubble everything gently for 15-20 mins until the mixture is thick and glossy.
Taste and season if needed.
Toast the burger buns in a hot pan, then fill with the sloppy joe mixture and top with chilli sauce and green chilli's, if you like.
To freeze, leave to cool completely, then tip into an airtight container or divide between freezer bags and freeze for up to three months. Defrost thoroughly in the fridge overnight and reheat in a pan until piping hot.