Gillieburger Recipe

Prep

Finely dice the onion and green bell pepper. Mince the garlic. Measure out oil and seasonings so they are ready to use.

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the diced onion and bell pepper and sauté for 3–4 minutes until softened and translucent.

Add the minced garlic and cook 30 seconds until fragrant, stirring so it doesn't burn.

Add 1 lb ground beef to the skillet. Break it up with a spatula and cook, stirring occasionally, until no longer pink and beginning to brown, about 6–8 minutes. As it cooks, season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Use the spatula to break the meat down into smaller pieces — you want saucy crumbles rather than a big patty.

While the beef is browning, whisk together the sauce in a bowl: 3/4 cup ketchup, 2 tablespoons tomato paste, 1 tablespoon apple cider vinegar, 2 tablespoons packed brown sugar, 1 teaspoon Worcestershire sauce, 1 teaspoon yellow mustard, 1/2 teaspoon smoked paprika, 1/2 teaspoon hot sauce (optional), and 1/4 cup water. Whisk until smooth.

When the beef is fully browned and excess fat has been drained or pushed to the side (if desired, spoon off excess fat and discard; leave a little for flavor), pour the prepared sauce into the skillet with the beef and vegetables.

Stir to combine thoroughly, scraping up any browned bits from the pan. Bring the mixture to a gentle simmer over medium heat.

Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce thickens and coats the meat nicely, about 8–10 minutes. Taste and adjust seasoning: add more salt, a splash more vinegar for brightness, or a pinch more brown sugar for sweetness as needed.

While the sauce is finishing, split the 4 buns and spread a little softened butter on the cut sides. Place buns butter-side down in a clean skillet or under a broiler and toast until golden, about 1–2 minutes in a skillet or 30–60 seconds under a broiler. Watch carefully to avoid burning.

If using shredded cheddar, sprinkle a little cheese over the hot sloppy joe mixture in the skillet and cover briefly (30–60 seconds) to melt, or place cheese on the bottom bun.

Spoon a generous portion of the sloppy joe mixture onto the bottom half of each toasted bun (about 1/4 of the mixture per bun). Top with 2 pickle slices if using and chopped fresh parsley for color. Place the top bun and serve immediately.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water if it has thickened too much.