Smash Burger Sloppy Joes (Printable Version)
Crispy smashed beef, tangy sauce, and melted cheese piled on toasted buns. Ready in 35 minutes.
# 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 tbsp ketchup
06 - 2 tbsp tomato paste
07 - 1 tbsp Worcestershire sauce
08 - 1/2 cup beef broth or water
→ Spices & Condiments
09 - 1 tsp yellow mustard
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp salt
12 - 1/4 tsp fresh ground black pepper
13 - 1/2 tsp chili powder (optional, for a kick)
→ Cheese & Buns
14 - 4 slices American cheese or cheddar
15 - 4 soft hamburger buns, lightly toasted
16 - 2 tbsp unsalted butter (for toasting buns)
→ Toppings (optional)
17 - Dill pickle chips
18 - Shredded iceberg lettuce
19 - Sliced tomato
# How To Make It:
01 - Set a large cast-iron skillet or griddle over medium-high heat and allow it to get thoroughly 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. Press down firmly with a metal spatula to flatten into thin patties with rough, jagged edges. Season the top side with salt and pepper.
04 - Let the patties sear undisturbed for about 2 minutes until the edges are deeply browned and crispy. Flip and cook for another 1 to 2 minutes. Remove the patties from the pan and set aside.
05 - Lower the heat to medium. Add the chopped onion, diced bell pepper, and a pinch of salt to the same skillet. Sauté until the vegetables have softened, about 3 to 4 minutes. Stir in the minced garlic and cook for 30 seconds more until fragrant.
06 - Add the ketchup, tomato paste, yellow mustard, smoked paprika, Worcestershire sauce, and chili powder if using. Stir everything together until well combined.
07 - Pour in the beef broth and let the mixture simmer for about 2 minutes so the flavors meld together.
08 - Return the smashed patties to the pan. Break them apart with the spatula and fold them into the sauce. Continue cooking for 2 to 3 minutes until the mixture has slightly thickened.
09 - Lay 1 slice of cheese over each portion of the beef mixture. Cover the skillet briefly to allow the cheese to melt evenly.
10 - While the cheese melts, spread butter on the cut sides of the hamburger buns and toast them in a separate skillet or on the griddle until golden brown.
11 - Spoon the cheesy beef mixture onto the bottom half of each toasted bun. Top with dill pickle chips, shredded lettuce, and sliced tomato as desired. Place the top bun and serve immediately while hot.
# Expert Suggestions:
01 -
- The smashed beef patties create crispy, caramelized edges that regular sloppy joes simply never achieve.
- Everything cooks in one skillet, which means all those browned bits left behind become part of the sauce.
- It takes barely half an hour and uses ingredients you probably already have in your fridge and pantry.
02 -
- The pan must be fully preheated before you smash the beef or you will steam the patties instead of searing them, which destroys the entire point of this recipe.
- Do not skip toasting the buns because the sauce will turn soft buns into a soggy mess within sixty seconds of contact.
03 -
- Use a heavy metal spatula and press down on the beef balls with firm, confident pressure because a flimsy tool will not get you thin enough patties for proper edge crisping.
- Let the filled buns rest for about thirty seconds before biting in so the cheese has a moment to set slightly and the whole sandwich holds together a bit longer.