Skillet Sloppy Joes

Tender ground beef bound by a short, glossy, and creamy tomato sauce. The mixture should generously coat the toasted bun without running, offering a balance between sweet condiments and vinegar acidity.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 676
• Protein: 46 g
• Carbs: 45 g
• Fat: 32 g

Ingredients

• 600 g Ground beef 15% fat ( fresh )
• 1 piece Yellow onion ( finely minced )
• 1 piece Green bell pepper ( small diced )
• 2 piece Garlic ( minced )
• 20 g Minimum butter sweet
• 2 tbsp Tomato caviar
• 1 tbsp Brown sugar
• 1 tbsp Red wine vinegar
• 1 tsp Mustard
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 ml Ketchup
• 1 tbsp Worcestershire sauce
• 4 piece Brioche burger bun ( halved )

Instructions

1. Sauté the aromatics

   Melt the butter in a large skillet. Add the onion and bell pepper. Let them soften over medium heat until translucent, without browning.

2. Brown and crumble the beef

   Add the ground beef. Increase the heat and break up the meat with a spatula. The meat should sizzle and lose its pink color to become brown and uniform.

3. Season and deglaze

   Stir in the garlic, tomato paste, ketchup, Worcestershire sauce, mustard, brown sugar, and vinegar. Pour in a bit of water to bind everything. Mix well to obtain a homogeneous preparation.

4. Reduce the sauce

   Simmer over low heat. The sauce should reduce until syrupy and perfectly coating the meat. It should no longer be liquid at the bottom of the pan.

5. Assemble

   Lightly toast the burger buns. Generously fill each bun base with the meat preparation, then close with the top bun. Serve immediately.

Chef's tips

• Toast your buns with butter on the inside: it creates a crispy barrier that prevents the sauce from soaking the bread.
• If the sauce is too dry, add a tablespoon of water; it should remain glossy like a glaze.

Storage

The filling keeps for 3 days in the fridge in an airtight container. It tastes even better when gently reheated in a saucepan.