Jump to Sloppy Joe's
You can play with the recipe. Add additional spices or some sriracha. Use ground turkey or even smashed black beans (2 cups) for a meat-free option.
And there’s no limit to the toppings you can add:
Note: Weird thing I do with my ground beef. I happened to be using quite thin bought burgers (uncooked of course), so I browned them just a little to get them firmed up. And here's the weird thing - I took them out and put them on a cutting board and chopped them into a really attractive dice.
There are few kitchen tasks I hate more than hacking at a hunk of ground beef in a nonstick pan with a metal spoon to get it all nice and even. This gives you perfect bits of ground meat that look better and go on a bun easier. If you have a pound of unformed ground beef, just press it into the sauté pan to flatten it out and remove it a quarter at a time to chop it up.
Sloppy Joe’s (serves 4)
Stir onion, celery and salt in olive oil over medium high
heat in sauté pan. When you hear a sizzle, cover and turn down heat to low.
Cook, stirring occasionally until completely soft, at least 10 minutes. Add red
pepper and cook for 2 minutes. Stir in chili powder, cayenne and black pepper.
Cook, stirring for 2 minutes, on low heat.
Remove vegetables to medium bowl. Raise heat to medium. Add
ground beef and cook until browned. (See note above recipe if you want a more complicated, but better way to deal with the ground beef.) Season with salt and pepper.
Stir in ketchup, mustard, brown sugar and water. Simmer gently, covered, on
medium low heat for 20 minutes.
Spread butter on inside of hamburger buns. Toast in toaster oven or oven. Spoon Sloppy Joe’s over each bun. Serve with pickles, tomatoes or anything else you like.
In the unlikely event you have some left over, add a tablespoon of water or stock to bring the sauciness back to life.
Note: Instead of butter, you can top the hamburger buns with
lots of fun stuff before you toast them – mayonnaise, Russian dressing, garlic
butter, flavored olive oil. And here is the one time (in addition to toast)
where salted butter is better. But never for baking…