Smash Burger Sloppy Joes (Printable version)
Smashed beef patties in tangy sauce with melty cheese on toasted buns. Pure American comfort.
# What you'll need:
→ Meat & Protein
01 - 1 lb ground beef (80/20 blend recommended)
→ Vegetables & Flavor Base
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 small green bell pepper, finely diced
05 - 1 tablespoon ketchup
06 - 2 tablespoons tomato paste
07 - 1 tablespoon Worcestershire sauce
08 - 1/2 cup beef broth or water
→ Spices & Condiments
09 - 1 teaspoon yellow mustard
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 teaspoon chili powder (optional, for a kick)
→ Cheese & Buns
14 - 4 slices American cheese or cheddar
15 - 4 soft hamburger buns, lightly toasted
16 - 2 tablespoons unsalted butter (for toasting buns)
→ Toppings (Optional)
17 - Dill pickle chips
18 - Shredded iceberg lettuce
19 - 1 tomato, sliced
# Directions:
01 - Set a large cast-iron skillet or griddle over medium-high heat and allow it to get ripping hot.
02 - Divide the ground beef into 4 loosely packed balls, being careful not to overwork the meat.
03 - Place the beef balls onto the hot skillet and smash each one firmly with a metal spatula to form thin patties with jagged, crispy edges. Season the tops generously with salt and pepper.
04 - Let the patties cook undisturbed for about 2 minutes until the edges are deeply browned and crisp. Flip and cook another 1 to 2 minutes on the second side. Remove the patties and set aside.
05 - Reduce the heat to medium. Add the chopped onion, diced bell pepper, and a pinch of salt to the same skillet. Sauté until the vegetables are softened and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
06 - Stir in the ketchup, tomato paste, yellow mustard, smoked paprika, Worcestershire sauce, and chili powder if using. Mix thoroughly to combine all the seasonings with the vegetables.
07 - Pour in the beef broth and bring the mixture to a gentle simmer. Let it cook for about 2 minutes so the flavors meld together.
08 - Return the smashed beef patties to the skillet. Break them up with your spatula and stir them into the sauce. Continue cooking for 2 to 3 minutes until the mixture is slightly thickened and cohesive.
09 - Lay 1 slice of cheese over each mound of the beef mixture. Cover the skillet with a lid briefly, just until the cheese is fully melted and gooey.
10 - While the cheese melts, spread butter on the cut sides of each hamburger bun. Toast them in a separate skillet or on a griddle over medium heat until golden and lightly crisp.
11 - Spoon a generous portion of the cheesy beef mixture onto the bottom half of each toasted bun. Layer on dill pickle chips, shredded lettuce, and tomato slices as desired. Cap with the top bun and serve immediately while hot.
# Expert Tips:
01 -
- The crispy edges from smashing the beef give you texture that regular sloppy joes never dream of having.
- Everything cooks in one skillet, which means all those beefy bits stay in the pan and build flavor into the sauce.
02 -
- Do not use a nonstick skillet for smashing because you need the aggressive heat and fond buildup that only cast iron or carbon steel gives you.
- Resist the urge to stir the patties while they crisp because that crust is the entire point of this recipe.
03 -
- Place a second heavy skillet or a burger press on top of the spatula when smashing for even pressure and thinner crispier edges.
- Toast the buns in the same pan after removing the beef so they soak up every bit of leftover flavor.