Sloppy Joes

Ingredients

• 15 ml (1 tablespoon)olive oil
• 454 g (1 lb), 85–90% leanlean minced beef
• ½green pepper, deseeded and finely diced
• ½ mediumyellow onion, finely chopped
• 3 clovesgarlic, minced
• 15 ml (1 tablespoon)tomato purée
• 160 ml (⅔ cup)ketchup
• 80 ml (⅓ cup)water
• 15 ml (1 tablespoon)brown sugar (or honey or coconut sugar)
• 7.5 ml (½ tablespoon)Worcestershire sauce
• 5 ml (1 teaspoon)yellow mustard
• ¾ teaspoonchilli powder
• ½ teaspoonsalt
• ¼ teaspoon, optionalred pepper flakes
• ¼ teaspoonground black pepper
• 4burger buns

Instructions

1. 1

   Brown the beef

   Heat the olive oil in a large frying pan over a medium-high heat. Add the minced beef and cook for about 5 minutes, breaking it into crumbles with a spatula, until no longer pink. Transfer it to a colander to drain.

2. 2

   Soften vegetables

   Put the chopped onion and diced pepper in the same pan and cook for 2–3 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant.

3. 3

   Combine the sauce

   Add the tomato purée, ketchup, water, brown sugar, mustard, chilli powder, Worcestershire sauce, salt, red pepper flakes if using, and black pepper. Return the beef to the pan and stir everything together.

4. 4

   Simmer and serve

   Cook over a medium heat for about 5–10 minutes, until the mixture has thickened to your liking. Take the pan off the heat and serve the beef mixture over the buns.

What are Sloppy Joes?

Sloppy Joes are an American sandwich made by spooning saucy minced beef into a soft bun. The filling is seasoned with a sweet, tangy tomato sauce and often includes onion and pepper.

This version keeps the method straightforward: brown the beef, soften the vegetables, then simmer everything together until the sauce clings to the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 381 calories, 30g protein, 39g carbs, 11g fat.

The beef provides most of the protein, while the buns and ketchup contribute much of the carbohydrate. Beef and olive oil supply most of the fat. Serve with a generous portion of salad or vegetables to add freshness and balance the plate.

Why these ingredients work

Minced beef: 85–90% lean beef gives the filling substance while keeping excess fat manageable. Draining it after browning helps avoid a greasy sauce.

Tomato and seasoning: ketchup supplies sweetness and acidity, while tomato purée deepens the savoury flavour. Worcestershire sauce, mustard and chilli powder bring tang and warmth.

Build flavour in stages

Beef first: break it into small crumbles as it cooks so it mixes evenly with the sauce. Drain it once it is no longer pink, as directed.

Vegetables next: the onion and pepper get a brief head start in the same pan, picking up flavour from the beef. Add garlic only for the final 30 seconds so it becomes fragrant without taking on too much colour.

Get the sauce texture right

Simmer gently: after adding the beef back, give the sauce 5–10 minutes over medium heat. Stir now and then so the mixture cooks evenly.

Use the texture as your guide: stop when the filling is thick enough to sit on a bun without running off immediately. It will continue to feel saucy rather than dry.

Adjust the heat and sweetness

Chilli: red pepper flakes are optional, so leave them out for a milder filling or include them for extra heat. The chilli powder is part of the sauce seasoning.

Sweetness: brown sugar is the listed choice, with honey or coconut sugar offered as alternatives. Keep the quantity the same whichever option you use.

Serving and timing

Buns: spoon the hot filling over the burger buns just before eating, so they do not sit in the sauce for long. A light toasting can help the buns hold their shape.

On the side: serve with a crisp green salad, slaw or steamed vegetables for freshness alongside the rich filling. The beef mixture takes 5–10 minutes to thicken after the vegetables and sauce are combined.

Recipe notes & tips

• Use a large frying pan so the beef browns rather than crowding together.
• Break the beef into small crumbles as it cooks for an even filling.
• Drain the browned beef before adding it back to the pan.
• Keep the garlic cooking time to about 30 seconds to prevent it from burning.
• Simmer until the sauce is thick enough for your preferred bun-to-filling ratio.
• If using red pepper flakes, add them with the other sauce seasonings.

Variations

• Swap the sweetener: use honey or coconut sugar instead of brown sugar, as suggested in the ingredient list.
• Make it milder: omit the optional red pepper flakes.
• Add extra pepper: use more diced green pepper for a stronger vegetable presence.
• Toast the buns: lightly toast them before serving for a firmer base.
• Serve open-faced: spoon the filling over one bun half for an easier-to-manage serving.

Common mistakes to avoid

• Crowding the pan: the beef may steam instead of brown; use a large skillet and break it up as it cooks.
• Skipping the drain: excess fat can make the sauce greasy; transfer the browned beef to a colander as directed.
• Burning the garlic: it can turn bitter; cook it for only about 30 seconds.
• Stopping too soon: a loose sauce can run off the buns; simmer for 5–10 minutes, until thickened to your liking.
• Adding the filling too early: the buns can become soggy; serve the mixture over them just before eating.

How to store

Refrigerate leftover beef filling in a covered container for up to 3 days, keeping it separate from the buns. Reheat it in a pan over a medium-low heat until piping hot, adding a splash of water if it has thickened too much.

Frequently asked questions