Sloppy Joe

Ground beef bound by a short, glossy, and syrupy tomato sauce. The filling is tender, perfectly coating the brioche bun without making it soggy.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 602
• Protein: 39 g
• Carbs: 40 g
• Fat: 30 g

Ingredients

• 500 g Ground beef 15% fat ( fresh )
• 1 piece Yellow onion ( finely chopped )
• 1 piece Green bell pepper ( finely diced )
• 2 piece Garlic ( minced )
• 30 g Minimum butter sweet
• 200 ml Tomato juice
• 1 tbsp Brown sugar
• 1 tbsp Mustard
• 1 tsp Sweet paprika
• 1 tbsp Red wine vinegar
• 1 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 4 piece Brioche burger bun ( halved )

Instructions

1. Sweat the vegetables

   In a skillet, melt the butter. Add the finely chopped onion and diced bell pepper. Sweat over medium heat until translucent and soft to the touch.

2. Sear the meat

   Increase the heat and add the ground beef. Break up the meat with a fork to avoid large chunks. Sear until the juices start to caramelize at the bottom of the pan.

3. Bind the sauce

   Add the garlic, paprika, sugar, and tomato paste. Deglaze with red wine vinegar, scraping the bottom. Pour in the tomato juice, mustard, and Worcestershire sauce. Reduce over low heat until the sauce coats the meat.

4. Toast and assemble

   Split the buns and toast them under the broiler until golden. Spoon a generous portion of the mixture onto the bottom bun. The filling should be creamy and hold its shape.

Chef's tips

• Don't stir the meat too much at first to allow proper browning and caramelization.
• The sauce is ready when it no longer runs on the plate but remains supple.
• Toast the inside of the buns with a bit of butter to create a moisture barrier.

Storage

The meat keeps for 3 days in the fridge. It tastes even better reheated as the flavors develop.