For The Beef Ragu

For The Sweet Potato Wedges

To Serve

  • Hamburger buns 600.0 g
  • Mixed green salad 150.0 g

This classic burger will be loved by the kids. Discover this recipe for your school menu and give it a
special twist with sweet potatoe wedges as a side.



  1. For The Beef Ragu

    • Finely dice the onions, mushrooms and carrots. Heat 20ml of oil in a large pan and sweat the chopped vegetables for 5-6 minutes or until all the vegetables are soft and translucent.
    • Add the beef mince to the pan and cook on a high heat for 4-5 minutes using a spoon to break down any large pieces of mince.
    • Mix through 8g of the KNORR Garlic Puree and cook out for 2 minutes. Add the KNORR Tomatino and water, bring to the boil and simmer for 20 minutes. Remove from the heat and set aside.
  2. For The Sweet Potato Wedges

    • Meanwhile heat an oven to 180°C.
    • Cut the sweet potatoes into wedges.
    • In a large bowl, toss the sweet potato wedges, 10g of the KNORR Garlic Puree and 40ml oil and place on a tray lined with greaseproof paper.
    • Roast in the oven for around 15-20 minutes or until the wedges are golden and soft inside.
    • Keep warm and set aside.
  3. To Serve

    • To arrange the Sloppy Joe, cut the burger buns in half and fill with the beef ragu, add optional extras such as gherkins or cheese.
    • Serve alongside a mixed salad and the roasted sweet potatoes.