Sloppy Joes

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  90/10 Ground Beef(454g)

  90% lean ground beef. Good middle-ground for flavor and macros.

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  Bell Pepper
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  Yellow Onion
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  JalapeñO Pepper
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  Garlic
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  Unsalted Butter(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ketchup(120g)
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  ⅓ cup water
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  Tomato Paste(15g)
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  Brown sugar(10g)
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  Chili powder(10g)
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  Mustard, Yellow(5g)
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  Garlic powder(5g)
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  Worcestershire Sauce(5g)

  Lea & Perrins is the standard. A little goes a long way.

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  ½ teaspoon sea salt
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  Bread, Hamburger Bun, White

Instructions

1. 1Heat a large non-stick skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, for 7–8 minutes until browned throughout with no pink remaining. Drain excess fat if needed.
2. 2While the beef cooks, finely mince the bell pepper, onion, jalapeño, and garlic using a food processor or knife.
3. 3Reduce heat to medium, add the butter to the skillet, then stir in the minced vegetables. Cook for 5–6 minutes, stirring occasionally, until the vegetables soften and release their liquid.
4. 4Add the ketchup, tomato paste, brown sugar, chili powder, mustard, garlic powder, Worcestershire sauce, and salt to the beef and vegetables. Stir to combine and bring to a simmer over medium heat.
5. 5Reduce heat to medium-low and simmer for 5–7 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
6. 6While the sauce simmers, preheat the broiler to high. Spread the insides of the hamburger buns with butter and arrange them butter-side up on a baking sheet. Broil 4–6 inches from the heat for 1–2 minutes until golden brown and lightly toasted.
7. 7Spoon the sloppy joe mixture evenly onto the toasted bun halves. Divide completed sandwiches evenly into 4 airtight containers while hot, pairing tops and bottoms, then cool before sealing for storage.