Bacon BBQ Sandwiches

Ingredients

• 454 g (1 pound)lean minced beef
• 1onion, chopped
• 75 g (½ cup)chopped green pepper
• 30 g (¼ cup), or 4 rashers, cooked and crumbledbacon bits
• 425 g (15 oz) cankidney beans or black beans
• 227 g (8 oz) cantomato sauce
• 30 ml (2 tbsp)chilli powder
• 10 ml (2 tsp)brown sugar
• 2.5 ml (½ tsp)Worcestershire sauce
• 2 clovesgarlic, minced
• 2.5 ml (½ tsp)salt
• ⅛ tspblack pepper
• 120 ml (½ cup)water
• 115 g (1 cup)shredded Cheddar
• 8English muffins, toasted, or hamburger buns, for serving

Instructions

1. 1

   Brown the beef

   Cook the minced beef with the onion and green pepper in a large frying pan over a medium heat until browned. Drain off any fat.

2. 2

   Simmer the mixture

   Add all the remaining ingredients except the cheese and bring the mixture to the boil. Simmer for a few minutes.

3. 3

   Melt the cheese

   Stir in the cheese and heat until it melts. Serve the mixture over toasted English muffins or hamburger buns.

What are bacon BBQ sandwiches?

They are sandwiches filled with a saucy, savoury mixture of minced beef, bacon, beans and vegetables, finished with melted cheese. This American-style version has the hearty, spoonable filling of a barbecue sandwich, without relying on a whole cut of slow-cooked meat.

The beef and beans make the filling substantial, while tomato sauce, chilli powder and a little brown sugar bring a tangy, gently spiced barbecue-style flavour. Toasted muffins or buns give it a sturdy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 25g protein, 40g carbs, 10g fat.

The beans, muffins or buns, and brown sugar contribute most of the carbohydrates; beef and Cheddar provide much of the protein, while beef, bacon and cheese contribute fat. Pair a sandwich with a generous portion of salad or vegetables for a more balanced plate.

Choosing the ingredients

Beef: Lean minced beef works well here because it browns quickly and the method asks you to drain away any fat after cooking.

Bacon: Use bacon bits for convenience, or cook and crumble four rashers as the recipe suggests. Kidney or black beans both suit the tomato-based mixture.

Browning the beef

Beef and vegetables: Cook the minced beef with the chopped onion and green pepper over a medium heat. Break up the meat as it cooks so the filling is easy to spoon onto the bread.

Draining: Remove any fat before adding the other ingredients. This keeps the finished filling from becoming unnecessarily greasy.

Getting the filling right

Simmer: Once the ingredients come to the boil, simmer them for a few minutes as directed. The mixture should be hot and combined, but still moist enough to sit comfortably on the bread.

Cheese: Add the shredded Cheddar after simmering and stir until it melts. This gives the filling a cohesive, cheesy finish.

Serving on muffins or buns

Toasted bread: Toast the English muffins before serving so they hold up better beneath the moist filling. Hamburger buns are the alternative named in the recipe.

Assembly: Spoon the mixture over the toasted bread and serve while the cheese is melted and the filling is hot.

What to serve alongside

A crisp green salad or a simple serving of steamed vegetables can balance the rich, savoury filling. For a more casual meal, serve with coleslaw or crunchy vegetable sticks.

Recipe notes & tips

• Chop the onion and green pepper before you start browning the beef.
• Break up the minced beef as it cooks for a more even texture.
• Drain the fat from the pan before adding the beans and other filling ingredients.
• Stir the cheese in after the simmer so it melts into the hot mixture.
• Toast the muffins or buns shortly before serving to help them support the filling.

Variations

• Choose black beans: Use them in place of kidney beans for a slightly different bean texture.
• Use rashers: Cook and crumble four rashers of bacon if you do not have bacon bits.
• Swap the bread: Serve the filling on hamburger buns instead of English muffins.
• Adjust the chilli: Use a little less chilli powder for a milder filling.
• Add a crisp side: Serve with coleslaw or salad for a fresh contrast.

Common mistakes to avoid

• Skipping the draining: Excess fat can make the filling greasy; drain the pan after browning the beef.
• Adding cheese too early: It can overcook during the simmer; stir it in afterwards and heat just until melted.
• Leaving the beef in large clumps: Break it up while browning so the mixture is easier to serve.
• Serving on untoasted muffins: They may become soggy under the filling; toast them before assembling.
• Simmering for too long: The filling can lose moisture; follow the brief simmer in the method.

How to store

Refrigerate leftover filling in a covered container and use within 3–4 days. Reheat it until hot throughout, adding a splash of water if it has thickened; toast fresh muffins or buns for serving.

Frequently asked questions