Sloppy Joes

Classic barbecued hamburger: browned ground beef simmered with sauteed onions, ketchup, mustard, vinegar, sugar and Worcestershire for half an hour. Serve on buns.

Vegetarian with swapsDairy-freeFreezer-friendly

Contains: fish, wheat, soy. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Sloppy joe on a soft bun with a pickle spear and potato chips
  • Prep 10 min
  • Cook 40 min
  • Total 50 min

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

Prefer it vegan? Try our Vegan Lentil Sloppy Joes.

Sandra Mills's Sloppy Joes are the classic barbecued hamburger: plenty of minced onion browned in oil, ground beef fried until brown, then simmered for half an hour in a tangy-sweet sauce of ketchup, mustard, vinegar, sugar and Worcestershire.

Pile it on soft buns.

Ingredients

  • 1 pound hamburger
  • 2 tablespoons oil
  • 2 large onions, minced
  • 1/2 cup ketchup
  • 1 tablespoon of mustard
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons Worcestershire Sauce
  • Salt and pepper to taste
  • Buns, for serving

To make it vegetarian

  • For the ground meat, use a plant-based ground meat, or cooked lentils mixed with finely chopped mushrooms.
  • For the Worcestershire sauce, use a vegetarian Worcestershire sauce (regular Worcestershire contains anchovies).

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. See all our vegetarian recipes.

New to an ingredient? See Worcestershire sauce in our kitchen glossary.

Instructions

  1. Brown the onions. Saute the minced onions in the oil until light brown.
  2. Brown the beef. Fry the hamburger until brown.
  3. Simmer. Add the other ingredients and simmer for half an hour.
  4. Serve. Serve on a bun.

Dairy-freeBudget-friendlyVegetarian with swaps

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Ground beef should reach 160°F in the center.
  • Drain excess fat after browning the beef.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Zinfandel or Syrah, or an amber ale. Wine pairing guide

More beef and steak recipes

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