Sloppy Joe

Ingredients

• 500 gminced beef
• 30 gbutter or margarine
• 1onion, finely chopped
• 1 clovegarlic, chopped
• 100 mlketchup
• 100 mlchicken or beef stock
• 1 tablespoonWorcestershire sauce
• 1 teaspooncrushed chilli
• 2 teaspoonsbrown sugar
• to tastesalt
• to tasteblack pepper
• 4burger buns

Instructions

1. 1

   Soften the onion

   Heat a frying pan and add half the butter or margarine. Fry the onion, stirring often.

2. 2

   Check the onion

   After about 5 minutes, the onion should start to look translucent.

3. 3

   Add the garlic

   Stir in the garlic and fry for a further 1–2 minutes.

4. 4

   Set aside

   Take the pan off the heat, transfer the onion and garlic to a bowl, and set aside.

5. 5

   Brown the beef

   In the same pan, heat the remaining butter or margarine and fry the beef until well browned.

6. 6

   Build colour

   Stir the beef from time to time. Let it catch slightly on the pan so it browns rather than releasing all its liquid.

7. 7

   Season the beef

   Season with salt and pepper and mix. Remove any excess fat and liquid from the pan.

8. 8

   Add the sauce

   Stir in the reserved onion and garlic, chilli, ketchup, Worcestershire sauce, stock and brown sugar.

9. 9

   Simmer the filling

   Simmer uncovered for 15–20 minutes, stirring frequently.

10. 10

    Fill the buns

    Taste and adjust the salt, then divide the beef mixture between lightly toasted burger buns.

11. 11

    Serve

    Serve with salad and/or chips.

What is a Sloppy Joe?

A Sloppy Joe is an American sandwich made with minced beef in a loose, savoury-sweet sauce, served in a soft bun. This version combines ketchup, Worcestershire sauce and stock, with onion and garlic for depth.

The filling is cooked in a pan rather than shaped into patties, so it is quick to portion and enjoy. A short uncovered simmer lets the sauce thicken around the beef.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 32g protein, 52g carbs, 27g fat.

The buns and brown sugar provide most of the carbohydrates, while the beef and butter or margarine contribute much of the protein and fat. Serve with a generous salad alongside to add freshness and balance the rich filling.

Building flavour in the pan

Onion and garlic: cooking them first softens their sharpness and gives the sauce a savoury base. Set them aside before browning the beef so they do not overcook.

Beef: allow it to brown against the hot pan, stirring occasionally rather than constantly. This helps develop colour before the liquid ingredients go in.

Getting the sauce right

Ketchup and sugar: these bring sweetness and tang, while Worcestershire sauce adds a savoury note. The stock loosens the mixture so it can simmer and coat the meat.

Uncovered simmer: cook for 15–20 minutes, stirring frequently. The filling is ready when the sauce has reduced and clings to the beef without becoming dry.

Choosing the heat level

Crushed chilli: the teaspoon adds a noticeable warmth to the sweet-and-savoury sauce. If you prefer a milder filling, use less chilli; for more heat, keep the amount as written.

Toasting and serving

Toast the buns lightly before filling them so they hold up better against the moist beef. Keep an eye on them as they toast; they need colour, not a hard, crisp texture.

Salad: a fresh side brings crunch and contrast to the rich filling. Chips are another option when you want a more substantial meal.

Timing and preparation

The onion should take about 5 minutes to turn translucent, followed by 1–2 minutes for the garlic. The beef browns in the same pan, and the sauce then simmers for 15–20 minutes.

Have the sauce ingredients ready before adding them to the beef, as the filling needs regular stirring while it reduces.

Recipe notes & tips

• Chop the onion finely so it softens evenly in the pan.
• Let the beef brown before stirring it around too much.
• Drain excess fat and liquid before adding the sauce ingredients.
• Stir frequently during the uncovered simmer to prevent sticking.
• Toast the buns just before serving so they stay warm.

Variations

• Milder chilli: reduce the crushed chilli for a gentler sauce.
• Beef stock: use beef stock instead of chicken stock for a fuller beef flavour.
• Margarine: swap it for the butter as listed for the same cooking steps.
• Extra tang: add a little more Worcestershire sauce, tasting as you go.
• Salad side: serve with a crisp salad instead of chips for a fresher plate.

Common mistakes to avoid

• Crowding the browning: stirring constantly can stop the beef colouring; let it sit against the hot pan between stirs.
• Overcooking the garlic: it can darken quickly; add it after the onion has softened and cook only 1–2 minutes.
• Skipping the drain: excess fat and water can leave the filling greasy or thin; remove them before adding the sauce.
• Covering the pan: trapped steam slows reduction; simmer uncovered for 15–20 minutes.
• Leaving the sauce unattended: it can catch as it thickens; stir frequently.

How to store

Cool leftover filling promptly, store it in a covered container in the fridge and use within 3 days. Reheat thoroughly in a pan or microwave, adding a small splash of stock if it has thickened too much; store the buns separately.

Frequently asked questions