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a classic hamburger bun filled with finely crumbled beef in a thick reddish-brown sloppy joe sauce, with a little filling spilling onto a plain plate
Andre Lewis

Classic Sloppy Joes

The classic needs fine beef crumbles, a sauce that clings and a bun you can still pick up after the first bite. Brown the meat before adding ketchup so the pan has a chance to develop flavor instead of steaming everything in sweet tomato sauce. A little yellow mustard and vinegar keep the brown sugar from taking over. Let the filling simmer until a spoon drawn through the skillet leaves a brief path behind it. Loose sauce may look generous in the pan, but it usually ends up in the bottom bun before you've reached the table.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1 small yellow onion finely diced
  • 1/2 green bell pepper finely diced
  • 1 garlic clove minced
  • 1/2 cup ketchup
  • 1 tbsp tomato paste
  • 1 tbsp packed light brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp yellow mustard
  • 1/4 cup water
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 4 hamburger buns split
  • 1 tbsp unsalted butter softened

Method
 

  1. Brown beef, onion and bell pepper in a large skillet over medium-high heat for 7 to 8 minutes, breaking the meat into fine crumbles, until the beef reaches 160°F. Drain excess fat if present.
  2. Stir in garlic for 30 seconds, then add ketchup, tomato paste, brown sugar, vinegar, Worcestershire, mustard, water, salt and pepper.
  3. Simmer uncovered over medium-low heat for 10 to 12 minutes, stirring, until the sauce clings to the beef and a spoon leaves a brief path across the skillet.
  4. Butter the cut sides of the buns and toast them in a dry skillet for 1 to 2 minutes until lightly golden.
  5. Divide the hot filling among the toasted buns and serve immediately.