Preparation
- Heat the oil in a large frying pan. Fry the mince, onion and pepper, stirring, until the meat is crumbly and lightly browned; add the garlic shortly before the end.
- Pour off the excess fat so the sauce does not turn greasy later.
- Stir in the ketchup, mustard, vinegar, sugar, Worcestershire sauce, ground cloves, salt and pepper.
- Simmer the mixture uncovered over medium heat for about 30 minutes until the sauce has thickened, stirring occasionally.
- Split the buns and fill them generously with the hot mince mixture.
Drink with it
Pale lager · excellent match
American lager or pilsner, ice cold
Carbonation and a dry finish clear the mince fat and soft bun, leaving the sweet ketchup sauce in front.
Pils or Helles: What's the Difference?Red wine · excellent match
Californian Zinfandel or Primitivo
Ripe, jammy fruit and low tannin keep pace with the sweet-and-sour tomato sauce, where a stern red wine would turn bitter.
Which wine pairs with food? A simple approach to choosingIPA · good match
American IPA
Citrus notes and hop bitterness hold their own against the sweetness of the ketchup and sugar, but taste more bitter than a lager.
What Is an IPA? Hop Aroma with Many FacesMellow whisky · good match
Bourbon as a highball with soda and plenty of ice
Caramel and vanilla notes mirror the brown sugar in the sauce, and soda and ice keep the drink light.
Whisky with food: cheese, chocolate, and savory dishes