Classic Soulful Sloppy Joe
America's gloriously messy sandwich: saucy ground beef on toasted brioche. Learn why browning the meat hard makes all the difference.
30 min
Easy
Americana
4 servings
The story behind
Few dishes wear the mess in their name so proudly: a sloppy joe is meant to be messy, a heap of saucy ground beef that slides out of the bun with every bite. Its origins live among American Midwest legends of the 1930s, with several kitchens claiming to have first piled a bun with minced meat and a sweet tomato sauce, so it is fairest to call it what it is: a popular invention with no single proven parent. The defining technique is to brown the ground beef hard before any liquid goes in, letting a golden crust form that builds deep flavor; only then come the ketchup, mustard and a touch of sugar that balances the tomato's acidity. The sauce should reduce until thick yet juicy, neither dry nor watery, so it soaks the bun without dissolving it. A toasted brioche bun acts as a barrier against the moisture. A fresh hit of onion or pickle cuts the sweetness. Diner food and weeknight dinner alike, it is generous, playful and comforting in equal measure.
Instructions
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1Brown the ground beef and minced garlic in a large skillet over medium heat until fully cooked.
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2Stir in the ketchup, mustard, and brown sugar, letting it simmer until the sauce is thick and glossy.
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3Butter and toast your brioche buns until they reach a beautiful golden brown color.
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4Heap a generous amount of the beef mixture onto the bottom bun—don't worry if it spills over!
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5Top with fresh cilantro leaves and the top bun, and serve immediately with plenty of napkins.
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