Mince Meal Solutions

When you have mince in the freezer, make these burgers or bolognese for a delicious meal solution!

All recipes by Clement Pedro


  • 1/2 small cabbage, finely sliced
  • 3 stalks spring onions, thinly sliced
  • 3/4 cup woolies jalapeno atchar
  • 3/4 cup woolies tangy mayonnaise
  • 2T Mediterranean Extra Virgin Olive Oil
  • 500g Woolies beef mine
  • 1/2 cup smokey BBQ sauce
  • Grated cheddar Cheese
  • 8 White hamburger rolls, toasted in salted butter
  • Thick slices of tomato
  • Woolies herb salad
  • Sweet potato chips 800g, prepared as instructed

How To Make Jalapeño Slaw Burgers

  1. For the jalapeño slaw. Add the finely sliced cabbage to a large mixing bowl along
    with the spring onion, jalapeño atchar and mayonnaise, mixing well to combine.
  2. Heat the Mediterranean Extra Virgin oil over a medium heat before adding your
    smash burger patties, cooking until golden, about 3 minutes then turn over and cook
    the other side for 2 minutes.
  3. While the other side is cooking brush the smash patties with the BBQ sauce, turn the patties over and brush the other side with the BBQ sauce.
  4. Top the patties with the grated cheddar cheese and cover with a lid allowing the
    cheese to melt over the patties.
  5. To assemble: add the slaw to the base of the buns followed by the tomatoes,
    seasoning with salt and freshly ground black pepper then adding the patties and
    salad leaves, finishing with extra slaw if you’d like and the top of the bun.
  6. Serve with the sweet potato fries which have also been seasoned with salt and
    freshly ground black pepper.


  • 3T Mediterranean extra virgin olive oil
  • 500g Woolies beef mine
  • 1 red onion, finely diced
  • 4 garlic cloves, finely chopped
  • 1 bunch basil leaves, torn
  • 2t oregano
  • 2t chilli flakes
  • 1/4 cup Worcester sauce
  • 2 X 400g tinned tomatoes
  • Salt and freshly ground black pepper to taste
  • 1T brown sugar
  • 500g cooked pasta of your liking
  • For the gremolata: combine
  • 2 lemons, zested and juiced
  • 6T roughly chopped parsley
  • 2 garlic cloves, finely diced
  • Salt and freshly ground black pepper to taste
  • 3T Mediterranean extra virgin olive oil

How To Make Bolognese with Lemony Gremolata

  1. Heat the oil over a medium heat. Break the mince into pieces before adding to the
    oil and browning.
  2. Add the onion to the pan and allow it to cook until softened and
    slightly browned.
  3. Add the garlic and basil leaves and cook until softened and fragrant.
  4. Add the oregano, chili flakes and Worcestershire, cook until the sauce reduces then add the tinned tomatoes.
  5. Season with salt and freshly ground black pepper and allow to reduce slightly with some sugar.
  6. Toss the cooked sauce with the pasta before serving some gremolata over

Leave a Comment

Your email address will not be published. Required fields are marked *