Ground BeefClassic Sloppy Joes
A sloppy joe is ground beef in a sweet, tangy tomato sauce, and the balance is everything. Ketchup gives body, mustard and vinegar give bite, and a spoonful of brown sugar rounds it out. Simmer it until it clings to the spoon, because a watery filling is what makes the bun fall apart.
- for the filling
- 1½ lb ground beef
- 1 yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- ¾ cup ketchup
- 1 tbsp yellow mustard
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce or apple cider vinegar
- ½ tsp salt, plus black pepper to taste
- to serve
- 6 hamburger buns, toasted
makes 6 sandwiches. Double it for a crowd.
- Brown the beef in a large skillet over medium-high heat with the onion and pepper, breaking it up, until the beef is cooked through and the vegetables are soft, about 8 minutes. Spoon off extra fat.
- Add the garlic and cook 30 seconds.
- Stir in the ketchup, mustard, brown sugar, Worcestershire, salt and pepper. Bring to a simmer.
- Cook on medium-low 10 to 12 minutes, stirring often, until thick enough that a spoon leaves a trail.
- Toast the buns, pile on the filling and serve with pickles.
No ketchup? Use tomato sauce plus an extra spoonful of brown sugar and a splash of vinegar.
Not a fan of bell pepper? Leave it out or swap in finely chopped celery.
Want it spicier? Add a pinch of cayenne or a few drops of hot sauce.
Ground turkey? Works well. Add a spoonful of oil to the pan.
Keeps 4 days in the fridge. Reheats well with a splash of water. The filling freezes well in flat bags.
Sloppy joe bake Spoon the filling into a baking dish, top with biscuits or cheese and bake until golden.
Over baked potatoes Serve spooned over split baked potatoes instead of buns.
Cheesy joes Top each sandwich with a slice of cheese and broil for a minute.
Kantan tip — toast the buns. A buttered, toasted bun keeps its structure much longer under a wet filling.