Not everyone in the family is a huge fan of Sloppy Joes, but I love them. This recipe makes a big batch so we have leftovers for 2-3 more meals. Again, I use 2 bags of the Gardein Beefless Ground, but if you eat meat, this recipe is ready to go.
One thing we always did in our house growing up that my family thinks I’m crazy for is, we always had them open faced with cole slaw on the top. To me, that’s the only way to eat Sloppy Joes. My mom grew up on a farm, so maybe it’s a country thing. She also got me hooked on sweet pickle and potted meat sandwiches when I was younger. It probably sounds gross to most people, just because of the potted meat, but you slice some sweet gherkins lengthwise and put them on some soft white bread with potted meat and OH MAN!
One thing I took away from this recipe that I use anytime I make something on a bun is, toast your bun face down. I don’t use butter if I’m making anything other than Sloppy Joes. I just toast them in the oil I’m cooking the burgers in. Try it and you’ll never look back. Aside from adding a great crunch and texture to your burger, you’ll also soften up the bun and enhance the whole eating experience. I mean really, who likes cold stiff buns?
I toast everything in the skillet now. Hot dog buns, hoagie buns, bagels if I’m making an egg and cheese bagel. Christy will say I’m crazy and it’s too much effort, but there is a reason that her and the kids always say my burgers and sandwiches are the best they’ve had. Now, you too know my secret.
- 2 Tablespoons Butter
- 2-1/2 pounds Ground Beef
- 1/2 whole Large Onion, Diced
- 1 whole Large Green Bell Pepper, Diced
- 5 cloves Garlic, Minced
- 1-1/2 cup Ketchup
- 1 cup Water
- 2 Tablespoons Brown Sugar
- 2 teaspoons Chili Powder (more To Taste)
- 1 teaspoon Dry Mustard
- 1/2 teaspoon Red Pepper Flakes (more To Taste)
- Worcestershire Sauce, To Taste
- 2 Tablespoons Tomato Paste (optional)
- Tabasco Sauce (optional; To Taste)
- Salt To Taste
- Freshly Ground Black Pepper, To Taste
- Kaiser Rolls
- Butter
Directions
Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.
Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!