Sloppy Joes Toasted Buns (Print Version)
Savory ground beef in tomato sauce on toasted buns with crisp dill pickles for balanced tang and richness.
# What You'll Need:
→ Meat & Protein
01 - 1 lb ground beef, 85% lean recommended
→ Vegetables
02 - 1 small yellow onion, finely chopped
03 - 1 small green bell pepper, finely chopped
04 - 2 cloves garlic, minced
→ Sauce
05 - 1 cup tomato sauce
06 - 2 tbsp tomato paste
07 - 2 tbsp ketchup
08 - 1 tbsp Worcestershire sauce
09 - 1 tbsp yellow mustard
10 - 1 tbsp brown sugar
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp chili powder
13 - Salt and pepper to taste
→ Buns & Toppings
14 - 4 burger buns, sliced and toasted
15 - 2 tbsp unsalted butter for toasting buns
16 - 1 cup sliced dill pickles
# Directions:
01 - Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5–6 minutes. Drain excess fat if necessary.
02 - Add the chopped onion, green bell pepper, and minced garlic to the skillet with the beef. Sauté until vegetables are softened, 3–4 minutes.
03 - Stir in tomato sauce, tomato paste, ketchup, Worcestershire sauce, yellow mustard, brown sugar, smoked paprika, chili powder, salt, and pepper. Mix thoroughly to combine all ingredients.
04 - Reduce heat to low and let the mixture simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens to a rich, saucy consistency.
05 - Meanwhile, butter the cut sides of the burger buns and toast them in a skillet or on a baking sheet until golden brown and crispy.
06 - Spoon the sloppy joe mixture generously onto the bottom half of each toasted bun. Top with sliced dill pickles and place the top bun over the filling.
07 - Serve the sloppy joes while hot, with coleslaw or potato chips on the side if desired.
# Expert Tips:
01 -
- The sauce hits every flavor note sweet tangy savory with just enough heat to keep you interested
- Buttering and toasting the buns transforms them from soggy disappointment into sturdy vessels that stand up to all that sauce
02 -
- The sauce needs at least 10 minutes of simmering to develop depth but do not let it go much longer or it will become too thick
- Draining most of the fat from the beef keeps the sauce from becoming greasy but leave about a tablespoon
- Letting the mixture rest for a couple of minutes off the heat helps the flavors marry even more
03 -
- Chop your vegetables slightly smaller than you think you need to so they distribute evenly throughout the sauce
- Taste and adjust the seasoning after simmering because the flavors concentrate as the sauce reduces