+

Sloppy Joe Burgers

Sloppy Joe Burgers

Ingredients (11)

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 large carrot, minced
  • 1 celery stalk, minced
  • 6 cloves garlic, minced
  • 1/2 cup tomato paste
  • 2 1/2 cups tomato puree
  • 3 tablespoons cider vinegar
  • 1/4 cup molasses
  • 3 tablespoons Worcestershire sauce
  • 2 pounds ground beef round
Try Amazon Fresh
Nutritional Information
  • Calories316
  • Fat12.97g
  • Saturated fat4.18g
  • Trans fat0g
  • Carbs22.8g
  • Fiber2.86g
  • Sugar15.63g
  • Protein27.35g
  • Cholesterol78.24mg
  • Sodium294.92mg
  • Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Sweet and tangy, this campfire favorite features a loose filling—a burger without boundaries. The sloppy Joe has murky beginnings. Some think it was invented in the 1930s at a tavern in Sioux City, Iowa. We don’t know about that, but we can tell you that the filling is also delicious with pasta or spooned over baked potatoes or rice.

Serve it up by spooning 1/2 cup of the sloppy Joe filling over half a toasted hamburger bun and topping with the other half.

Sloppy Joe lovers should also try our cheese-stuffed Juicy Lucy Burger recipe.

Get The Cookbook

Tips for Burgers and Ground Beef

Instructions

  1. 1Heat a large skillet over medium heat. Add the olive oil, then the onion, carrot, celery, and garlic, and cook, stirring, until softened, 5 to 7 minutes. Stir in the tomato paste, tomato puree, vinegar, molasses, and Worcestershire and bring to a simmer. Reduce the heat to low and let simmer gently until thickened and the flavors have melded, 45 to 60 minutes. Add a little water to the sauce if it gets too thick or dry.
  2. 2In another large skillet over medium-high heat, brown the ground beef until no longer pink, breaking it apart into small pieces. Drain the excess fat from the skillet. Add the sauce and simmer over medium-low heat until the flavors blend, at least 10 minutes.

Excerpted from The Great Big Burger Book, by Jane Murphy & Liz Yeh Singh. © 2003, used by permission from The Harvard Common Press.

Photo by Ruslan Mitin/Shutterstock.

Load Comments

Recommended from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...