Sloppy Joe’s

Directions

• Before We Start

  Sherry vinegar alternatives: We like sherry for this because of it’s brightness and complex flavor. If you don’t have it, substitute 1:1 apple cider vinegar.
  MSG: This ups the savoriness of the dish, if you don’t have it, it will still taste great without it. Thyme: If you don’t have fresh thyme on hand, use a 1 tsp of dried time instead.
  Spiciness: The red chili flakes add a bit of warmth, but it is mild enough for my 1 year old to tolerate. This one is optional.

• Prep the Vegetables

  Onion: Cut the onion in half, remove the peel and then finely dice it so the majority of pieces are about 3/16in in size.
  Bell Pepper: Cut the stem off so the pepper. Lay the pepper step side down on a cutting board. Then starting from the top, slice about a quarter of the pepper avoiding the seeds. Repeat to remove the flesh of the pepper leaving the the seeds and stem in tact. Slice the pepper into long thin strips about 1/8in thick. Group them together lengthwise in batches and dice them into small squares.
  Carrot: Using a vegetable peeler, peel the carrot. Then using the larger side of a box grater, grate the carrot. You can also do an ultra fine dice for this.
  Garlic: Peel and mince the garlic.
  Fresh Thyme: Remove the thyme leaves from the stem. Bunch them leaves together and finely chop them.

• Make the Sauce

  For the sauce:
  0.75 g | 3/4 tsp fresh thyme leaves
  227 g | 8 oz tomato sauce
  60 g | ¼ cup tomato paste
  40 g | ¼ cup light brown sugar, lightly packed
  37 g | 2 tbsp honey
  15 g | 1 tbsp Worcestershire sauce
  10 g | 2 tsp sherry vinegar
  15 g | 1 tbsp Dijon mustard
  1 g | 1/2 tsp paprika, ground
  0.25 g | ⅛ tsp cumin, ground
  4 g | 1 tsp MSG (optional)
  0.5 g | ¼ tsp red chili flakes (adjust to taste)
  1.5 g | 1/4 tsp Kosher Salt
  1 g | 3/4 tsp coarse black pepper
  
  In a small bowl combine the tomato sauce, tomato paste, brown sugar, honey, Worcestershire, sherry vinegar, thyme, Dijon, paprika, cumin, MSG, chili flakes, 1/4 tsp of salt, and black pepper.
  
  Whisk together until well incorporated.
  
  NOTE: You can start making this while the meat is browning (Step 4) to speed things up, but keep an eye on the stove!

• Sauté the Vegetables

  Heat a large skillet over medium heat. Add 1 tbsp of the oil, and onion to the pan along with 1/2 tsp of the salt. Cook for about 2-3 minutes until the onions start to turn translucent.
  
  Add in the carrot and green pepper. Cook 4–5 minutes until softened.
  
  Add garlic cook for another 45 seconds until fragrant. Transfer vegetables to a bowl and set aside.

• Brown the Beef

  To the same pan, increase the heat to medium-high. Add the remaining 1/2 tbsp of oil along with the ground beef and another 1/2 tsp of salt. Spread the beef in an even layer to cover as much of the skillet as you can. Leave it alone for 2-3 minutes, then breakup lightly, stir, and spread it again. Cook for another 3-5 minutes without moving it around, until the bottom starts to brown and crisp up some.
  
  As it cooks moisture will pull from the meat. You need to let that moisture cook off and then it will start to brown shortly after.
  
  Toss the meat around trying to get the other side of it and break up the meat really well with a wooden spoon. Then spread it to make good contact with the pan, about 3-4 minutes, until the meat to cooked through. We are looking for some deep dark brown bits but the majority should be just cooked through.

• Recombine and Build the Base

  Top the meat with the sautéed vegetables, then stir to combine and cook 1–2 minutes to bring the flavors together. Continue breaking up the meat with a wooden spoon if there are still large chunks of beef. The vegetables will continue softening in the next step.

• Simmer and Thicken

  Reduce the heat to medium-low, add the sauce mixture, and stir everything together. Cook uncovered for 7–10 minutes, stirring occasionally, until the sauce is thick and clings to the beef.
  
  You may need to add a tablespoon or two of water as the sauce starts to dry out. The sauce should be thick but moist and somewhat cohesive.

• Toast Your Buns

  In another large skillet, set the heat to medium-high and add 1.5 tbsp of butter. Once melted, place the hamburger buns cut side down and swirl around to coat the bottom fully with the butter. Let sit in the pan for 1-2 minutes until the bottoms are slightly browned. Repeat with the remaining buns. Adding another 1 tbsp of butter with each batch.
  
  If you are not eating immediately, just a few minutes before you are ready to serve, transfer the buns to an oven safe plate or sheet pan and place in the oven on the Keep Warm setting to have fully warmed buns.

• Taste and Adjust

  Taste the mixture add a pinch of additional salt if needed.

• Serve

  Spoon the hot mixture generously onto toasted buns. Top with pickles. Serve immediately with plenty of napkins.