Super-gross name, but nonetheless delicious. In the US, you put this super-savoury mince inside a burger bun. But why stop there? Load it onto jacket potatoes, or use it as a topping for pasta or rice. Just choose your carb and add this to it! Long list of ingredients, but short list of instructions. Happy days
- 2 tbsp veg oil
- 1 red onion, finely chopped
- 1 green pepper, finely chopped
- 3 cloves garlic, minced
- 250g minced beef
- ½ beef stock cube
- 1 tbsp tomato puree
- 200g passata
- 250g cooked lentils (I like beluga or puy lentils because I’m fancy AF, but anything will do really)
- 1 tsp paprika
- ½ tsp smoked paprika
- 3 shakes worcestershire sauce
- 2 tsp brown sugar
- 1 tbsp cider vinegar
- ½ tsp cayenne
- ½ tsp cumin
- 1 tbsp yellow mustard
- ½ tsp oregano
- ½ tsp sage
- Salt and pepper
- Heat the veg oil in a deep saucepan over medium heat
- Add the onion, green pepper and garlic and cook, stirring now and again, until soft
- Turn the heat up and add the minced beef, break it up in the pan while you stir it until it’s brown
- Add the beef stock and tomato puree and continue to cook until everything is deeply bronze and starting to get sticky
- Pour in the passata, lentils and all the rest of the ingredients. Add about 200ml water, stir it all together and bring to a bubble
- Simmer over a low heat for 30-40 mins, stirring occasionally. And then you’re done. Use it as you please.
Sophie cooks 