Protein Swap | Chorizo Sloppy Joes
with Crisp Carrot Salad
Cooking time
20 minutes
Servings
4
Calories
630 /serving
A homemade meal you can hold in your hand? Yes to that! Sloppy is the name of the game, which means the filling is spilling out of these buns—in the best way. And there’s even a dose of veggies mixed in with meat.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 50g Diced onions
- 100g Matchstick carrots
- 1 Celery stalk
- 1 Head of curly leaf lettuce
- 200ml Tomato sauce
- 30ml Red wine vinegar
- 4 Artisan hamburger buns
Contains: Barley • Eggs • Sulphites • Wheat
You will need:
Aluminum foil
Large high-sided pan
Oil
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
36 g
Saturated Fat
9 g
Sodium
870 mg
Total Carb
50 g
Sugars
7 g
Protein
30 g
Fibre
5 g
Preparation
Start the beef
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the beef; season with S&P**. **
- Cook, breaking up the meat, 2 to 3 min., until slightly browned.
Mise en place
- Meanwhile, thinly slice the celery crosswise.
Finish the beef
- To the pan, add the celery and onions. Cook, stirring often, 2 to 3 min., until crisp-tender.
- Add the tomato sauce and ½ cup water. Simmer, partially covered, stirring occasionally, 4 to 5 min., until the beef* and aromatics are cooked through and the liquid has slightly reduced; season with S&P.
Make the salad
- Meanwhile, preheat the oven to broil.
- Separate the lettuce leaves; tear the leaves.
- In a large bowl, whisk the vinegar, 3 tbsp oil and S&P.
- Add the lettuce and carrots; toss well.
Toast the buns
- Arrange the buns, cut-sides up, on a foil-lined sheet pan and broil, 1 to 2 min., until golden brown (watch closely as they can burn quickly).
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the beef, a spoonful of the salad and a bun top.
- Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
