BBQ Sloppy Dogs
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • low-calorie cooking spray
- • 1 red onion, (peeled and finely sliced)
- • 2 garlic cloves, (peeled and crushed)
- • 1 red pepper, (deseeded and diced)
- • 150 ml boiling water
- • 1 pork or chicken stock cube
- • 500 g 5% fat pork mince
- • 2 tbsp BBQ seasoning
- • 1 tsp smoked paprika
- • 1 tsp garlic granules
- • 200 g passata
- • 200 g chopped tomatoes
- • 2 tsp Henderson's relish
- • 2 tsp granulated sweetener
- • 2 tbsp purée
- • 6 finger rolls, (approx. 70g each)
- • 100 g reduced-fat Cheddar cheese, (finely grated )
- • 1/2 medium carrot, (peeled and julienne)
- • 60 g sandwich gherkins, (finely sliced lengthways )
- • 50 ml pickle juice
Preparation Steps
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the garlic, pepper, and half of the onion, then fry for 5 minutes. Dissolve the stock cube into the water, stirring to combine, then pour into the pan.
Fry for 5 minutes — the onions will be soft, and the liquid reduced to a glossy coating.
Add the pork mince and fry for 5 minutes, until browned on all sides. Add the BBQ seasoning, paprika, and garlic granules. Stir to coat the pork mince.
Add the chopped tomatoes, passata, sweetener, Henderson's relish, and tomato purée. Mix well and simmer for 10-15 minutes. It should be rich, reduced, and thick. Remember, this is served in a bun — so if the sauce is still runny, reduce it further.
To a bowl, add the carrot, gherkins, and remaining onion. Pour over the pickle juice and leave to one side while the pork mince finishes cooking.
Preheat the grill. Slice the buns down the middle and line up on the baking tray. Then spoon the pork mix into the buns and top with the grated cheese.
Place the tray under the grill for a few minutes until the cheese is melted. Serve with a little of the pickled slaw.