Sloppy Joes are a favorite summer and winter. You can make them in the “traditional” flavor or let your imagination run wild.
For some, traditional is crumbled hamburger with ketchup added. Mine is a little more involved.
Green bell peppers Worcestershire sauce
Red bell peppers Yellow mustard
Diced celery Salt & Pepper
Diced onion Brown sugar
Sliders (I used frozen dinner rolls)
If using frozen dinner rolls, start them thawing so they can rise and be ready for baking when your filling is ready.
Brown crumbled hamburger for a few minutes. Then add the peppers, celery and onions. I like to use both red and green bell peppers to add a little color to the sauce. When the onion is translucent and the peppers are getting soft add the Ketchup, Worcestershire sauce and yellow mustard. I use about a cup of ketchup and the teaspoon range for Worcestershire sauce and mustard. Then add salt, pepper and brown sugar to taste.
Simmer for at least 15 minutes to let the flavors meld and the peppers finish cooking.
Serve on slider or regular buns. Tradition says to serve with a dill pickle slice.
I have to say I love my sloppy joes. Take care with the Worcestershire sauce and mustard. Taste and add more if needed. These flavors are sharp and it’s easy to add too much, but they give a level of acidity and umami that I enjoy
We used to have a small out of the way spot called, “Simply Sloppy Joes”. Really good food, but difficult to find. Here’s a sample of some of their variations to help stimulate your imagination.
Spicy Sloppy Joe – traditional with cayenne pepper and jalapeño
BBQ Sloppy Joe – sweet smokey sauce
Mid Western Sloppy Joe – sauce with a salty au jus flavor
Plain Jane Sloppy Joe – ketchup, mustard and pickle slightly sweet
Mexi Joe – ground beef, salsa and jalapeños in a cheese sauce
Any New Yorkers agree that a hot brown is a variety of sloppy joe?