Sloppy Joseph (Deluxe Sloppy Joe)

Ingredients

• 1 lb Ground beef (80/20) (80/20 blend preferred for tenderness and flavor)
• 1 g Baking soda (About 1/4 teaspoon; do not use more)
• 150 g Yellow onion (Small dice (about 1 medium onion))
• 100 g Poblano pepper (Small dice (about 1 medium poblano))
• 2 tbsp Olive oil (For sautéing)
• 5 g Salt (Plus extra for seasoning vegetables)
• 5 g Onion powder
• 5 g Garlic powder
• 2 g Black pepper (Freshly ground preferred)
• 5 g Paprika
• 1 pinch Chili flakes (To taste)
• 10 g All-purpose flour
• 50 g Tomato paste
• 50 g Ketchup
• 15 g Yellow mustard
• 15 g Brown sugar
• 50 g Worcestershire sauce
• 20 g Red wine vinegar
• 10 g Beef bouillon paste (Better Than Bouillon)
• 350 g Beef stock (store-bought or homemade) (About 1.5 cups)
• 4 pieces Brioche buns (Soft, store-bought)
• 2 tbsp Butter (Melted, for toasting buns)

Instructions

1. Prepare Beef with Baking Soda

   Place ground beef in a mixing bowl. Sprinkle 1g (1/4 tsp) baking soda evenly over the meat. Toss gently to distribute. Let sit while you prep vegetables (at least 10 minutes).

   Time: PT10M

2. Dice Onion and Poblano

   Finely dice 150g onion and 100g poblano pepper. Aim for small, even pieces so they melt into the sauce.

   Time: PT5M

3. Sauté Aromatics

   Heat large non-stick skillet over medium-high. Add olive oil, then onions and poblanos with a strong pinch of salt. Sauté, stirring frequently, until softened and starting to brown (3-4 minutes).

   Time: PT4M

4. Brown and Crumble Beef

   Add baking soda-treated beef to skillet. Use meat masher or spatula to break into very small pieces. Cook, stirring and mashing, until beef is fully browned and finely crumbled (about 4 minutes).

   Time: PT4M

5. Add Spices and Toast

   Add salt, onion powder, garlic powder, black pepper, paprika, and chili flakes. Stir to combine and cook for 30 seconds to bloom spices.

   Time: PT0M30S

6. Add Flour and Cook

   Sprinkle in flour and stir well. Cook for about 1 minute to hydrate flour and remove raw taste.

   Time: PT1M

7. Add Wet Ingredients

   Add tomato paste, ketchup, mustard, brown sugar, Worcestershire, vinegar, beef bouillon, and stock. Stir thoroughly to combine.

   Time: PT2M

8. Simmer and Reduce Sauce

   Bring mixture to a simmer. Reduce heat to medium-low and cook, stirring and mashing beef occasionally, until sauce is thick and leaves a gap when a spatula is dragged through (10-12 minutes).

   Time: PT12M

9. Taste and Adjust Seasoning

   Taste sauce and adjust salt or vinegar as needed.

   Time: PT1M

10. Toast Brioche Buns

    Heat clean non-stick skillet over medium. Brush cut sides of brioche buns with melted butter. Place buns cut side down and toast until golden and crisp (about 2 minutes per side).

    Time: PT4M

11. Assemble and Serve

    Pile 4-6 oz of meat mixture onto bottom bun. Use spatula to mound mixture tall and tight. Top with other half of bun. Serve immediately.

    Time: PT2M

12. Cleanup

    Wash skillet, utensils, cutting board, bowls, and wipe down counters. Soak pan if sauce is stuck.

    Time: PT10M

Nutrition Facts

Calories

550

Protein

27g

Carbohydrates

44g

Fat

29g

Fiber

3g

Ingredient Substitutions

• Instead of Ground beef (80/20): Ground turkey (less juicy), Plant-based ground (for vegetarian)
• Instead of Yellow onion: White onion, Shallots
• Instead of Poblano pepper: Green bell pepper (milder), Anaheim pepper
• Instead of Olive oil: Canola oil, Vegetable oil
• Instead of Paprika: Smoked paprika
• Instead of Chili flakes: Cayenne pepper (smaller amount)
• Instead of All-purpose flour: Cornstarch (half amount)
• Instead of Yellow mustard: Dijon mustard (sharper flavor)
• Instead of Brown sugar: White sugar + molasses
• Instead of Worcestershire sauce: Soy sauce + a dash of vinegar
• Instead of Red wine vinegar: Apple cider vinegar
• Instead of Beef bouillon paste (Better Than Bouillon): Beef bouillon cube (crushed)
• Instead of Beef stock (store-bought or homemade): Chicken stock, Vegetable stock
• Instead of Brioche buns: Hamburger buns, Potato rolls
• Instead of Butter: Margarine, Olive oil

Equipment Needed

• Large non-stick skillet (12-inch preferred)
• Mixing bowl
• Chef's knife
• Cutting board
• Meat masher or potato masher (optional)
• Spatula
• Brush (for buttering buns) (optional)
• Small bowl (for melted butter) (optional)
• Measuring spoons and scale

Critical Steps — Do Not Skip

• Do not use more than 1g baking soda in the beef.
• Brown and crumble beef into small pieces for best texture.
• Reduce sauce until very thick; under-reducing will make sandwiches fall apart.
• Emulsify fat into sauce by stirring well at the end.

Chef Tips from the Video

• A meat masher makes breaking up beef much easier and more uniform.
• Poblano adds depth and mild heat; bell pepper is a milder substitute.
• Brioche buns are softer and richer than standard hamburger buns, making for a deluxe sandwich.
• Letting the beef rest with baking soda is a pro move for tenderness.

Troubleshooting

Storage

Refrigerator: Store cooled meat mixture in airtight container for up to 4 days.

Freezer: Freeze meat mixture in airtight container for up to 2 months. Thaw overnight in fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Meat mixture can be made up to 2 days ahead and reheated gently before serving.
• Toast buns just before serving for best texture.