Gillieburger (sloppy Joe) Recipe

Prep

Finely dice the onion and green pepper, mince the garlic, and measure spices and liquids. Cut buns and set aside.

Heat a large skillet over medium-high heat. Add the vegetable oil and butter; when the butter is melted and foaming, add the diced onion and bell pepper.

Sauté the onion and pepper until softened and beginning to brown, about 5–6 minutes.

Add the minced garlic and cook, stirring, for 30 seconds until fragrant.

Add the ground beef to the skillet. Use a wooden spoon to break it up and spread it out so it browns rather than steams. Cook until no longer pink, about 6–8 minutes.

Season the beef with kosher salt and freshly ground black pepper while it cooks. If there is excess fat (more than about 2 tablespoons), drain off most but leave a little for flavor.

While the beef finishes browning, in a bowl combine ketchup, tomato paste, brown sugar, apple cider vinegar, Worcestershire sauce, soy sauce, Dijon mustard, yellow mustard, hot sauce, smoked paprika, and ground cumin. Whisk until smooth.

Pour the sauce mixture into the skillet with the browned beef and vegetables. Stir to combine thoroughly.

Add the beef or chicken broth to loosen the mixture. Bring the mixture to a gentle simmer over medium heat.

Reduce heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens to a spoon-coating consistency, about 10–12 minutes. Taste and adjust seasoning: add more salt, a touch more brown sugar for sweetness, or a splash of vinegar for brightness if needed.

While the sauce simmers, butter the cut sides of the buns. Heat a separate skillet or griddle over medium heat and toast the buns, buttered side down, until golden and crisp, about 1–2 minutes. Alternatively, broil for 1 minute watching closely.

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

Spoon a heaping portion (about 1/2 to 3/4 cup) of the sloppy-Joe mixture onto the bottom half of each toasted bun. Top with pickles and/or leaf lettuce or coleslaw if using, then close with the top bun.

Serve immediately with optional sides (fries, chips, or extra pickles). Leftovers keep well in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop with a splash of broth.