Smash Burger Sloppy Joes (Printer-friendly)
Smashed beef patties with tangy sauce and melted cheese on toasted buns. A juicy American classic.
# What You’ll Need:
→ Meat & Protein
01 - 1 lb ground beef, 80/20 blend
→ Vegetables & Flavor Base
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 small green bell pepper, finely diced
05 - 1 tablespoon ketchup
06 - 2 tablespoons tomato paste
07 - 1 tablespoon Worcestershire sauce
08 - 1/2 cup beef broth or water
→ Spices & Condiments
09 - 1 teaspoon yellow mustard
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 teaspoon chili powder (optional, for extra heat)
→ Cheese & Buns
14 - 4 slices American cheese or cheddar
15 - 4 soft hamburger buns, lightly toasted
16 - 2 tablespoons unsalted butter, for toasting buns
→ Optional Toppings
17 - Dill pickle chips
18 - Shredded iceberg lettuce
19 - 1 tomato, sliced
# How to Make It:
01 - Place a large cast-iron skillet or griddle over medium-high heat and allow it to get thoroughly hot.
02 - Divide the ground beef into 4 loosely packed balls, handling the meat as little as possible to keep it tender.
03 - Once the skillet is ripping hot, set the beef balls in the pan. Press down firmly with a sturdy metal spatula to flatten into thin patties with jagged, lacy edges. Season the top side with salt and pepper.
04 - Let the patties cook without moving them for about 2 minutes until the edges turn deeply browned and crisp. Flip and cook for another 1 to 2 minutes on the second side. Remove the patties and set aside on a plate.
05 - Lower the heat to medium. Add the chopped onion, diced bell pepper, and a pinch of salt to the same skillet. Sauté until the vegetables have softened, about 3 to 4 minutes. Stir in the minced garlic and cook for 30 seconds longer until fragrant.
06 - Stir in the ketchup, tomato paste, yellow mustard, smoked paprika, Worcestershire sauce, and chili powder if using. Mix everything thoroughly to combine.
07 - Pour in the beef broth and let the mixture simmer for 2 minutes so the flavors come together.
08 - Return the smashed beef patties to the skillet. Break them up with your spatula and fold the pieces 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 pan with a lid for about 30 seconds to let the cheese melt evenly.
10 - While the cheese melts, spread butter on the cut sides of each bun. Toast them in a separate skillet or on the griddle over medium heat until golden brown.
11 - Spoon the cheesy beef mixture generously onto the bottom half of each toasted bun. Add pickle chips, shredded lettuce, and tomato slices as desired. Cap with the top bun and serve immediately while hot.
# Expert Tips:
01 -
- That smashed burger crust combined with sloppy joe sauciness is the kind of mashup that makes you wonder why nobody thought of it sooner.
- Everything cooks in one skillet which means you get maximum flavor and minimum dishes to wash.
02 -
- Do not move the beef around while it is smashing because the whole point is developing that dark crust and you cannot do that if you keep poking at it.
- Breaking the smashed patties back into the sauce instead of just browning loose beef is what gives this dish its unique texture and chew.
03 -
- A metal spatula pressed down firmly with your full hand weight is the only way to get those lacey crispy edges that make this recipe special.
- Toast the buns in the same pan after you remove the beef so they soak up all those rendered beef juices and leftover browned bits.