Smash Burger Sloppy Joes (Printable)
Crispy smashed beef crumbled into tangy sauce with melty cheese on toasted buns.
# What You Need:
→ Meat & Protein
01 - 1 lb ground beef, 80/20 blend
→ Vegetables & Aromatics
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 small green bell pepper, finely diced
→ Sauce & Liquid
05 - 1 tablespoon ketchup
06 - 2 tablespoons tomato paste
07 - 1 tablespoon Worcestershire sauce
08 - 1/2 cup beef broth
09 - 1 teaspoon yellow mustard
→ Spices & Seasonings
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 teaspoon chili powder, optional
→ Cheese & Buns
14 - 4 slices American cheese or cheddar
15 - 4 soft hamburger buns
16 - 2 tablespoons unsalted butter, for toasting buns
→ Optional Toppings
17 - Dill pickle chips
18 - Shredded iceberg lettuce
19 - 1 tomato, sliced
# How-To:
01 - Set a large cast-iron skillet or griddle over medium-high heat and allow it to get ripping hot, about 3 to 4 minutes.
02 - Gently divide the ground beef into 4 loosely packed balls, handling the meat as little as possible to keep it tender.
03 - Place the beef balls onto the hot skillet and press down firmly with a sturdy metal spatula to form thin patties with jagged, irregular edges. Season the top side with salt and pepper.
04 - Let the patties cook undisturbed for about 2 minutes until the edges turn deeply browned and crispy. Flip each patty and cook for another 1 to 2 minutes, then remove from the pan and set aside.
05 - Lower the heat to medium. Add the chopped onion, bell pepper, and a pinch of salt to the same skillet. Sauté until the vegetables soften, about 3 to 4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
06 - Stir in the ketchup, tomato paste, yellow mustard, smoked paprika, Worcestershire sauce, and chili powder if using. Mix thoroughly to combine all the flavors.
07 - Pour in the beef broth and let the mixture simmer for 2 minutes so the flavors meld together.
08 - Return the smashed patties to the skillet and break them into chunks with your spatula, folding them into the sauce. Continue cooking for 2 to 3 minutes until the mixture thickens slightly.
09 - Lay 1 slice of cheese over each mound of the beef mixture. Cover the skillet with a lid or foil for about 30 seconds until the cheese melts into gooey perfection.
10 - While the cheese melts, spread butter on the cut sides of each bun and toast them in a separate skillet or on the griddle until golden brown.
11 - Spoon a generous portion of the cheesy beef mixture onto the bottom half of each toasted bun. Top with dill pickle chips, shredded lettuce, and tomato slices as desired. Cap with the top bun and serve immediately while hot.
# Expert Advice:
01 -
- The smashed beef creates crispy, caramelized edges that a regular sloppy joe never achieves, and once you taste it, you will not go back.
- Everything cooks in one skillet, which means maximum flavor and minimum dishwashing on a weeknight.
02 -
- Do not move the patties around while they cook because the whole point of smashing is developing a dark, crispy crust that gives these sloppy joes their burger character.
- Breaking the patties back into the sauce instead of leaving them whole is what transforms this from a burger into a sloppy joe, so really shred them up with your spatula.
03 -
- Wet your hands slightly before shaping the beef balls because it prevents the meat from sticking to your palms and keeps you from over handling it.
- Use a sturdy metal spatula and press down firmly with confident, even pressure because a flimsy spatula will give you uneven patties that cook patchy.