Bourbon-BBQ Beef Sliders
with Beet & Carrot Slaw
Cooking time
20 minutes
Servings
4
Calories
880 /serving
With all the deliciousness of their larger versions but in an adorable format, these mini-sloppy joes are impossible to resist! You’ll combine ground beef with an enticing New Orleans-inspired spice blend and BBQ sauce to make the filling for your toasted buns, along with a handful of baby greens. Add some piquant to a julienned beet and carrot slaw with a dollop of Dijon mustard, and serve a dish that’s full of flavour and ready in just 20 minutes. One thing’s for sure: You won’t want these babies to slide away!
We will send you:
- 570g Ground beef
- 200g Julienned beets
- 120g Baby greens (baby spinach, kale or arugula)
- 100g Diced onions
- 400g Julienned carrots
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 20g Dijon mustard
- 120ml BBQ sauce
- 12 Artisanal mini buns
- 20g BBQ on Bourbon Street spice blend (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Eggs, Mustard, Sulphites, Wheat, Barley
You will need:
2 Large pans
Olive oil
Salt & pepper
Oil
Total Fat
50 g
Saturated Fat
11 g
Sodium
1540 mg
Total Carb
72 g
Sugars
27 g
Protein
38 g
Fibre
7 g
Preparation
Cook the beef
In a large pan, heat a drizzle of oil on medium-high. Add the onions and cook, stirring frequently, 1 to 2 minutes, until translucent. Add the ground beef*; season with the spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until lightly browned. Add the BBQ sauce and cook, stirring frequently, 1 to 2 minutes, until the sauce is thoroughly incorporated and the beef is cooked through.
Make the slaw
While the beef cooks, in a large bowl, combine the carrots, beets, Dijon and apple cider vinegar; drizzle with olive oil and season with S&P to taste. Set aside to marinate, stirring occasionally, for 10 minutes while you complete the next step.
Toast the buns
In a second large pan, heat a drizzle of oil on medium. Working in batches if necessary, add the buns, cut-sides down, and toast, 1 to 2 minutes, until lightly browned.
Finish & serve
In a large bowl, toss the baby greens with a drizzle of olive oil; season with S&P to taste. Top each toasted bun bottom with mayonnaise, a spoonful of the BBQ beef, some of the dressed baby greens, a spoonful of the slaw and a toasted bun top. Divide the finished sliders between your plates. Serve the remaining slaw and seasoned baby greens on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
