Every time I think of sloppy joes I think of Billy Maddison ” ha aaa ave some more slop pp py joes, eye made ’em extra sloppyy for ye kids.” And that is literally the only association I have with them, not some heartfelt story about how my mum would make them every Sunday and would add extra sauce because that’s how my siblings and I liked them.
Every burger I’ve ever eaten has had a meat patty, you know like stuck together the entire time eating it. Making these burgers was an experience for me, I felt like I was opening myself up to a new world, a new culture. Somewhere where I could be a sloppy joe eating champion.
I know this isn’t a real deal authentic sloppy joe recipe that you’d find in American homes and cafeterias and is more like a Tex-Mex hybrid before anybody comments, but none the less it is delicious. To make this feel more like the All American experience serve your burgers with some potato chips (salt and vinegar are my favourites) pickle spears and an ice cold Blue Ribbon at your next grill up.
You want a burger bun that can hold the all the ingredients without becoming soggy yet still light and full of rich flavours. Brioche is the answer! To any question; Where do you see yourself in five years? Brioche. Is there really a god? Brioche. Does my butt look big in this? Brioche. You can buy the buns or you could make your own using my recipe below.
- 1 cup warm water
- 3 tbsp warm milk
- 2 tbsp sugar
- 2 tsp yeast
- 3 cups strong bread flour
- 1/3 cup plain flour
- 50 grams room temperature butter
- 2 eggs
- 1 tsp salt
- egg wash
- sesame seeds
- 1 tbsp olive oil
- 2 red capsicums, diced
- 2 brown onions, diced
- 1 tsp chilli flakes
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tbsp brown sugar
- 8 garlic cloves, minced
- 3 fresh red chilli's, diced
- salt and pepper to taste
- 2 cups coffee
- 1 can crushed tomatoes
- 500 grams brisket, chuck or mince, diced.
- 1/2 cup 70% dark chocolate
- sour cream
- potato chips
- pickle spears
Add the water, milk, sugar and yeast to a mixing bowl and let sit for 10 minutes.
Combine the bread flour, plain flour in a separate bowl and crumble through the butter. Pour the yeast mixture and eggs into the flour mixture. Bring together then turn onto a floured surface and knead for 10 minutes. The mixture will be sticky, resist the urge to add more flour.
Sprinkle on your salt and knead through, we're doing this now because the salt would have killed the yeast if we added it at the beginning.
Spray a clean mixing bowl with some oil, place the dough in and cover with plastic wrap and let sit over night.
Roll the dough into a sausage shape and cut out even portions. Pinch the bottom together and then roll pinched bottom side down in a circular motion until smooth and shaped.
Place onto a lined baking tray and cover with plastic wrap, let rise for another hour
Brush with a little egg wash and sprinkle with sesame seeds. Place into a 200°c preheated oven and bake for 20 minutes.
Fry capsicum and onions in olive oil until they start to soften then add in chilli flakes, cumin, brown sugar, oregano, coriander and smoked paprika. Stir and cook for 5 minutes
Add in the fresh chillis and garlic, cook for a further 5 minutes then deglaze the pan with 1/4 cup of coffee, remembering to scrape up and caramelised bits.
To a slow cooker add the beef, diced tomatoes, veggie mix and seasoning. Mix everything together and let cook for either 8 hours on high or 4 on low.
In the last half an hour of cooking time remove the lid and add in the chocolate, mix it up and leave to simmer.
To serve lightly toast your buns, spoon over meat mixture, sprinkle on a generous serving of cheese and a dollop of sour cream.
Watch the full video here!