Serves 6, Prep 15 mins, Cook 17 mins WHAT YOU NEED
2 tblsps olive oil 1 onion, finely chopped
1 small red capsicum, cut into 1cm pieces
1 small yellow capsicum, cut into 1cm pieces
3 cloves garlic, crushed 500g beef mince
400g can crushed tomatoes ¼ cup chipotle in adobo sauce
Salt and pepper, to taste
6 slices tasty cheese
6 brioche burger buns, split
6 dill cucumber pickles Potato crisps, to serve 1 Heat oil in a large, non-stick frying pan over a medium heat. Add onion, capsicums and garlic. Cook. Stir occasionally, until soft.
2 Add beef. Cook, stirring to break up mince, for about 5 minutes, or until browned. Stir in tomatoes and chipotle sauce. Season with salt and pepper.
3 Bring to boil. Cover with lid. Simmer, stirring occasionally, for about 10 minutes, or until thickened. Uncover. Arrange cheese over top. Cover. Cook for a further 1 to 2 minutes, or until cheese is melted. Remove from heat.
4 Meanwhile, heat a separate large frying pan over a medium to high heat. Place buns cut side down. Cook for about 1 to 2 minutes, or until lightly toasted. Remove.
5 Divide beef mixture among bases. Replace tops.
6 Secure pickles to tops with skewers. Serve sloppy joes with potato crisps.