Protein Swap | Ground Beef & Mushroom Sloppy Joes
with Cacio e Pepe Mayo-Dressed Slaw
Cooking time
15 minutes
Servings
2/4
Calories
730 /serving
Expand the definition of fully loaded sandwiches. A pan of ground beef is a simple start for Sloppy Joes, enhanced with BBQ sauce and mushroom for wonderful mouthfeel. Pack the contents into toasted hamburger buns. What comes next is less expected: cacio e pepe mayo pays homage to a classic Italian combo. Work in cracked peppercorns, Grana Padano cheese and white balsamic to richly coat a creamy-crunchy cabbage and radish slaw.
We will send you:
- 250g Canadian-raised lean ground beef
- 100g Radishes
- 150g Shredded cabbage
- 1 Portobello mushroom
- 30ml Mayonnaise
- 15ml White balsamic vinegar
- 30ml BBQ sauce
- 2.5g Peppercorns
- 25g Grana Padano (contains rennet)
- 2 Classic hamburger buns
Contains: Barley, Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Large pan
Oil
Salt
Total Fat
41 g
Saturated Fat
11 g
Sodium
800 mg
Total Carb
55 g
Sugars
11 g
Protein
38 g
Fibre
5 g
Preparation
Make the filling
Remove the stem from the mushroom; thinly slice. In a large pan, heat a drizzle of oil on medium-high. Add the beef* and mushroom. Cook, breaking up the meat, 4 to 6 min., until golden brown and cooked through. Add the BBQ sauce and ⅓ cup water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until slightly thickened.
Make the cacio e pepe mayo
Meanwhile, in a large bowl, combine the mayo, vinegar, cheese and the peppercorns.
Make the slaw
Thinly slice the radishes. To the bowl of cacio e pepe mayo, add the cabbage, radishes, a drizzle of oil and a pinch of salt; toss well.
Toast the buns
Toast the buns, cut-sides up, directly on an oven rack, 3 to 4 min., until warmed through.
Plate your dish
Divide the bun bottoms between your plates. Top each bun bottom with the filling, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
