Always check the labels of the products you use.
Method
- 1
Brown. Heat 30 ml extra-virgin olive oil in a large frying pan over medium-high, add 225 g lean beef mince with ½ tsp salt and ½ tsp ground black pepper and cook, breaking it up, for about 5 min until browned; remove with a slotted spoon onto a plate.
- 2
Soften. Cook 1 diced medium onion, 1 diced small red pepper and 1 diced small peeled carrot in the same pan for 5-10 min until soft.
- 3
Spice. Stir in 1 diced medium courgette and 2 finely chopped garlic cloves, then add 1½ tsp salt and 1½ tsp hot smoked paprika.
- 4
Simmer. Pour in a 400 g tin of chopped tomatoes and 1 tbsp Worcestershire sauce, return the browned beef and simmer for about 10 min until thick and the beef is cooked through to 71 °C.
- 5
Season. Taste and adjust the seasoning with ½ tsp salt and 1½ tsp cider vinegar, adding more vinegar to taste if desired.
- 6
Serve. Spoon the filling generously onto slider bun bottoms and top with bun tops.
Storage
Leftovers keep chilled for 2 days; reheat until piping hot before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
4.4 g per serving
8.8 % of the 50 g daily maximum · 17.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large frying pan
- wooden spoon
- slotted spoon
- plate
- chopping board
Nutrition per serving Calculated from USDA FoodData Central
Approximate: more salt than a serving would eat is listed (fine sea salt or table salt; a brine, rub or typo), so salt is capped at 3 g. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 384 kcal |
| Protein | 19.2 g |
| Carbohydrate | 42.4 g |
| of which sugars | 11 g |
| of which free sugars | 4.4 g |
| Fat | 15.5 g |
| of which saturates | 3.8 g |
| Fibre | 5.1 g |
| Salt | 4.93 g |
Protein per 100 kcal
5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
