Skillet Sloppy Joes
Ingredients
- 600 gGround beef 15% fat (fresh)
- 1 pcYellow onion (finely minced)
- 1 pcGreen bell pepper (small diced)
- 2 pcGarlic (minced)
- 20 gUnsalted butter
- 2 tbspTomato caviar
- 1 tbspBrown sugar
- 1 tbspRed wine vinegar
- 1 tspMustard
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 mlKetchup
- 1 tbspWorcestershire sauce
- 4 pcBrioche burger bun (halved)
Method
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.
- 1
Melt the butter in a large skillet. Add the onion and bell pepper. Let them soften over medium heat until translucent, without browning.
- 2
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
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
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
Lightly toast the burger buns. Generously fill each bun base with the meat preparation, then close with the top bun. Serve immediately.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The filling keeps for 3 days in the fridge in an airtight container. It tastes even better when gently reheated in a saucepan.
