serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- ¼ cup (60 ml) olive oil
- 500 g beef mince
- Salt and black pepper
- 1 large brown onion, finely chopped
- 3 cups mixed frozen vegetables
- 2 tbsp dark soy sauce
- ¼ cup American mustard, plus extra to serve
- ½ cup tomato sauce, plus extra to serve
- 1 tsp cornflour mixed with ¼ cup cold water (optional)
- 3 cups shredded tasty cheese
- 1 head iceberg lettuce, separated into cups
- Pickles, to serve
Instructions
- Heat the oil in a large heavy-based heat-proof frying pan. Season the beef mince generously with salt and pepper, then mould into a large round puck and place into the frying pan. Fry on both sides, until well-browned. Add the onion and fry for a further 2 minutes, until softened and lightly browned, then break up the mince puck with a wooden spoon.
- Stir through the frozen vegetables, soy sauce, mustard and tomato sauce with a splash of water if needed. Cook, stirring, for 3 minutes, or until the mince is cooked through. Thicken the mince with a cornflour slurry, if needed. Preheat a grill on medium-high heat.
- Sprinkle the beef mince with the cheese, then place under the grill for 10 minutes, or until the cheese is melted and bubbling. Remove from the grill and serve the cheeseburger sang choy bao with the lettuce cups, pickles and extra mustard and tomato sauce.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
