Spiced Turkey Sloppy Joes
Spiced Turkey Sloppy Joes
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- 1 packet The Spice Tailor Classic Butter Chicken
- 1 ½ tbs oil
- 300g turkey or chicken mince - or a plant-based mince
- 2 small spring onions, finely sliced
- 4 large brown mushrooms, chopped
- 1 gem lettuce or other crispy lettuce to serve, sliced
- 4-5 burger buns
Topping options:
Optional yoghurt topping -
2 tbs mayo, 2 tbs Greek yoghurt, a fistful of finely chopped coriander, a fistful of chopped spring onion (green part only), as well as salt and pepper to taste.
And/or a slice of cheese, red onion, tomatoes and sliced pickled jalapenos.
- Heat the oil in a large sauté pan. Add the mince, mushrooms and spring onions and cook the mince until there is no pink showing, stir often to break up any lumps; this takes around 4 minutes.
- Add the sauce from the two pouches and cook for another 4-5 minutes or until the turkey is soft and the sauce coats the meat. Taste and season with salt and black pepper.
- Whilst this is cooking, make the optional yoghurt topping if using. Stir all the ingredients together and season well with salt and black pepper to taste.
- Toast your buns and layer on your toppings and the mince. I like to thickly spread the yoghurt topping and then layer over lettuce. Top with a generous portion of the mince, add any other toppings and finish with the bun. Serve hot!
- 1 packet The Spice Tailor Classic Butter Chicken
- 1 ½ tbs oil
- 300g turkey or chicken mince - or a plant-based mince
- 2 small spring onions, finely sliced
- 4 large brown mushrooms, chopped
- 1 gem lettuce or other crispy lettuce to serve, sliced
- 4-5 burger buns
Topping options:
Optional yoghurt topping -
2 tbs mayo, 2 tbs Greek yoghurt, a fistful of finely chopped coriander, a fistful of chopped spring onion (green part only), as well as salt and pepper to taste.
And/or a slice of cheese, red onion, tomatoes and sliced pickled jalapenos.
- Heat the oil in a large sauté pan. Add the mince, mushrooms and spring onions and cook the mince until there is no pink showing, stir often to break up any lumps; this takes around 4 minutes.
- Add the sauce from the two pouches and cook for another 4-5 minutes or until the turkey is soft and the sauce coats the meat. Taste and season with salt and black pepper.
- Whilst this is cooking, make the optional yoghurt topping if using. Stir all the ingredients together and season well with salt and black pepper to taste.
- Toast your buns and layer on your toppings and the mince. I like to thickly spread the yoghurt topping and then layer over lettuce. Top with a generous portion of the mince, add any other toppings and finish with the bun. Serve hot!
Keep this recipe for later
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