Smash Burger Sloppy Joes (Printable)
Smashed beef patties in tangy sauce with melty cheese on toasted buns. Ready in 35 minutes.
# What You Need:
→ Meat & Protein
01 - 1 lb ground beef, 80/20 blend
→ Vegetables & Aromatics
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 small green bell pepper, finely diced
→ Sauce & Liquids
05 - 1 tbsp ketchup
06 - 2 tbsp tomato paste
07 - 1 tbsp Worcestershire sauce
08 - 1/2 cup beef broth or water
→ Spices & Seasonings
09 - 1 tsp yellow mustard
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp kosher salt
12 - 1/4 tsp freshly ground black pepper
13 - 1/2 tsp chili powder (optional)
→ Cheese & Buns
14 - 4 slices American cheese or sharp cheddar
15 - 4 soft hamburger buns
16 - 2 tbsp unsalted butter, for toasting buns
→ Optional Toppings
17 - Dill pickle chips
18 - Shredded iceberg lettuce
19 - 1 tomato, sliced
# Steps:
01 - Set a large cast-iron skillet or flat griddle over medium-high heat and allow it to get ripping hot, about 3 minutes.
02 - Gently divide the ground beef into 4 loose, evenly sized balls. Avoid pressing or overworking the meat to keep it tender.
03 - Place the beef balls onto the hot skillet. Using a sturdy metal spatula, press each ball firmly into a thin patty with jagged, irregular edges. Season the tops generously with salt and pepper.
04 - Let the patties cook without moving them for about 2 minutes until the edges are deeply browned and crisp. Flip each patty and cook 1 to 2 minutes more. Transfer to a plate and set aside.
05 - Reduce the heat to medium. Add the chopped onion and diced bell pepper to the same skillet with a pinch of salt. Sauté, stirring occasionally, until the vegetables soften and turn translucent, about 3 to 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
06 - Add the ketchup, tomato paste, yellow mustard, smoked paprika, Worcestershire sauce, and chili powder if using. Stir thoroughly to combine all the seasonings with the aromatics.
07 - Pour in the beef broth and bring to a gentle simmer. Let it bubble for 2 minutes so the flavors meld together.
08 - Return the smashed patties to the skillet. Break them into bite-size pieces with your spatula and fold them into the sauce. Continue cooking for 2 to 3 minutes until the mixture thickens slightly and coats the beef evenly.
09 - Lay 1 slice of cheese over each mound of the beef mixture. Cover the skillet with a lid or foil for about 30 seconds to trap heat and melt the cheese completely.
10 - While the cheese melts, spread butter on the cut sides of each bun. Toast them in a separate skillet or on the 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. Top with pickle chips, shredded lettuce, and tomato slices as desired. Cap with the top bun and serve immediately while hot.
# Expert Advice:
01 -
- The smashed patty technique gives you those crispy, lacy edges that a regular sloppy joe never dreamed of having.
- Everything cooks in one skillet, which means the vegetables pick up all the beef fond left behind and the sauce builds flavor on top of flavor.
02 -
- If your beef releases a lot of fat after smashing, drain off most of it before adding the vegetables, or the sauce will end up greasy instead of silky.
- Do not skip the resting step for the patties because carrying over that caramelized crust into the sauce is what separates this from a regular sloppy joe.
03 -
- Press the beef balls flat within the first ten seconds of hitting the pan, because once the fat starts rendering, the patties will not hold together enough to get those beautiful lacy edges.
- Toast the tomato paste for a few seconds in the pan before adding the liquid, and you will unlock a sweetness and depth that transforms the entire sauce.