Sloppy Joes with Sweet Corn
Sloppy Joes with Sweet Corn
Rated 5.0 stars by 1 users
This ground BBQ concoction has been called many things, including; Steam Burger, Tavern Sandwich, Spoon Burgers, BBQ Sandwich and of course Sloppy Joes. Whatever you call it, they are delicious!
This hearty sandwich was a childhood favorite for simple suppers and was a huge treat for tailgate events (and still is)! My following recipe is a modified New York Times version that one of our customers recommended. I modified it based on my own taste, as well as what I had on hand. Garnish it with homemade pickles and flash sautéed fresh sweet corn, for grown-up goodness, that kids will love too.
Ingredients
-
1 – pound Wild Idea Premium Ground Buffalo
- 2 – tablespoons olive oil
- 1 – large onion, diced
- 2 – cloves garlic, minced
- 1 – teaspoon salt
- 1 – teaspoon black pepper
- 1 – teaspoon chili powder
- 1 – teaspoon cumin
- ½ – teaspoon smoked paprika
- ¼ – teaspoon cloves
- ½ – cup water
- 2 – cups tomato sauce
- ½ - cup ketchup
- 2 – tablespoons Worcestershire
- 1 – tablespoon Dijon mustard
- 2 – tablespoons maple syrup
- ¼ - cup fresh squeezed lemon juice, or other citrus
Ingredients:
Directions
Preparations:
In a heavy skillet over medium heat, heat oil and add onions. Cook the onions, stirring occasionally, until tender and lightly caramelized. About 10 minutes.
Increase your heat to medium high and crumble in the ground buffalo, and the garlic and dry spices. Cook the meat until browned, stirring occasionally, breaking up the larger pieces up with your spoon.
Add the tomato sauce, ketchup, Worcestershire, mustard and syrup and stir to incorporate. Reduce your heat to low and simmer for 30 minutes, or until desired consistency is reached.
Add the fresh squeezed lemon and season to taste.
Serve on toasted buns and top with pickles and fresh sautéed sweet corn with green onions. So good!
Recipe Note
For best flavor profile, make a day ahead. Leftovers are even better!
Prepared this while the rain from Hurricane Florence is pounding us for the second day. (We are lucky-our power is hanging in there). This was such a perfect recipe that I promptly threw away my old standard. Thank you!!
I am wondering about the corn … don’t see it listed in the recipe!
looks great ! so frustrating that I cannot eat any in France ! a recipe you should try is our french “hachis parmentier”, that is ground meat and mashed potatoes : delicious !
Astrid