Sloppy Joe Sandwiches

Instructions

1. 1

   Finely dice the onion and green bell pepper, mince the garlic and split the hamburger buns. Use buns weighing approximately 75 g each and 90%-lean ground beef.

2. 2

   Heat a dry 30 cm skillet over medium heat for 2 minutes. Toast the buns cut-side down in two batches for about 2 minutes per batch, then transfer to plates. While they toast, measure the sauce ingredients and seasonings.

3. 3

   Add the olive oil to the skillet and increase the heat to medium-high. Add the beef, onion and green pepper. Cook for 8–10 minutes, breaking the beef into small crumbles and stirring regularly, until browned and the vegetables have softened.

4. 4

   Reduce the heat to medium. Stir in the garlic for 30 seconds, then add the tomato paste and cook, stirring, for 1 minute.

5. 5

   Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, salt, black pepper and red pepper flakes, scraping up the browned bits from the skillet.

6. 6

   Bring to a gentle bubble, then reduce to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until thick but still saucy. Check several spots with an instant-read thermometer; the filling must reach at least 71°C/160°F.

7. 7

   Divide the hot filling evenly among the toasted bun bottoms, add the tops and serve immediately.