BBQ Sloppy Joe Sliders


BBQ Sloppy Joes

Video taken from the channel: Befferoni and Cheese


How to Make Sloppy Joes Food Wishes

Video taken from the channel: Food Wishes


BBQ Sloppy Joe Sliders

Video taken from the channel: 8 AtChefsTable


Slow Cooker BBQ Sloppy Joe Recipe • Great Anytime! Episode #169

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Sloppy Joe Sliders WM 2018 Special Dutch Oven 030 BBQ

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The BEST Sloppy Joes Sliders | Quick & Easy Recipe

Video taken from the channel: RobyDee’s Kitchen


Sloppy Joe Sliders

Video taken from the channel: Tasty

Ingredients 1 lb ground beef 1 teaspoon salt ½ teaspoon pepper ½ white onion, diced 1 clove garlic, minced ¾ cup ketchup 2 teaspoons mustard 1 teaspoon worcestershire sauce 2 teaspoons brown sugar 1 pack dinner roll ½ cup shredded. Ingredients 1 1/2 tablespoons vegetable oil 2 large onion, chopped (about 2 cups) 3 pounds ground beef 2 cups barbecue sauceor ketchup 1 cup French s Classic Yellow mustard 1/2 cup French s Worcestershire sauce 2 packages (15 ounces each ) Pepperidge Farm® White Slider Buns. How to Make BBQ Sloppy Joe Sliders Brown ground round; drain off any excess fat. (Ground round is so lean there usually isn’t any excess fat).

Stir in ketchup, BBQ sauce. BBQ Sloppy Joe Sliders. by Jennie-O Turkey. June 1, 2016. Share it: 4/5 (2) Sample rating item.

Finger-licking saucy is how we like our sloppy joe sliders! They’re made with lean ground turkey simmered in a flavorful mix of garlic, onion, chili and, in the spirit of Texas, barbecue sauce. Scoop them over whole-grain buns, and watch them.

Add veggie ‘meat’. Stir in and cook for a few minutes. Stir in cider vinegar. Slice buns in half and place bottom half into a baking dish.

Top buns with sloppy joe mix. Next goes plenty of shredded cheese. Top with other half of buns and brush with a little garlic butter. Spoon some of the Sloppy Joe mixture on to each bun and then sprinkle each one with shredded cheese. Place top half of the bun over the cheese.

Brush the tops of the buns with melted butter and sprinkle with sesame seeds. Bake for 10 minutes, or until buns are lightly toasted and cheese has melted. Sloppy Joe Sliders are really the perfect weeknight dinner or party food! The homemade sloppy joe mixture comes together in just 10 minutes, and then you bake them for a bit to crisp up the rolls and melt the cheese.

They are too good to pass up! Since these are so ‘sloppy’, Palmolive is sponsoring this post, however all opinions are my own. Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Peel carrots and use a spiralizer to cut into noodles, or a peeler that turns produce into shreds, approximately 4 cups. 3. Slice onion thinly, approximately 2 cups.

Shred purple cabbage, approximately 4 cups. How to Make Sloppy Joe Sliders The recipe for these baked sloppy joes starts with browning the ground beef with onion and bell peppers and then simmering in a rich tomato gravy made of tomato sauce, ketchup, Worcestershire sauce, yellow mustard, and brown sugar until thick and hearty.

List of related literature:

Stir the salt, red pepper flakes, and Wilber’s Vinegar Sauce into diced meat; place on buns.

“The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection” by Matt Moore
from The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
by Matt Moore
TI Incorporated Books, 2017

For an extra flavor kick that made these sliders perfect as an appetizer, we added a double dose of green chiles, both in the meat and on top of the burgers.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

On the set, if the cheese seems to overwhelm the patty, you may want to trim it so that the proportions are better.

“Food Styling: The Art of Preparing Food for the Camera” by Delores Custer
from Food Styling: The Art of Preparing Food for the Camera
by Delores Custer
Wiley, 2010

Crumble the meat into the bowl, add the vinegar, Worcestershire sauce, red chile flakes, bread crumbs, milk, oregano, cheese, tomato paste, eggs, salt, and pepper.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

We formed the meat into thick patties and indented the center of each patty to ensure they wouldn’t puff up on the grill.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Preheat oven to 375°F. In large bowl, combine ground meat, eggs, bread crumbs, 12 cup ketchup, milk, Worcestershire, salt, cumin, thyme, nutmeg, ground red pepper, black pepper, and cooked vegetable mixture just until well blended but not overmixed.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Pour 1/4 cup of the buttermilk over the meat mixture, sprinkle one-third of the seasoning mixture over the top, and mix well.

“Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue” by Paul Kirk, Bob Lyon
from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue
by Paul Kirk, Bob Lyon
Harvard Common Press, 2004

Check the doneness with an instant-read thermometer inserted through the side of the patty.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

USEA FLAVORFUL CUT We decided to forgo the tenderloin altogether and replaced it with sirloin steak tips (also known as flap meat), which have an intensely beefy taste.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

• In a large bowl, combine ground turkey, bread crumbs, green onions, cilantro, egg, salt, pepper and 3 tbsp of the peanut sauce mixture (you will use the rest of the sauce to baste the burgers).

“The Looneyspoons Collection” by Janet Podleski, Greta Podleski
from The Looneyspoons Collection
by Janet Podleski, Greta Podleski
Hay House, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I really think it is just total bullshit, that you have begun only to make Cheap ass garbage recipes for lowlifes, that barely can afford a bottle of ketchup!!!����

    How about you start making recipes again for normal people and those that are above, like me!!!

  • I found an even easyier version of recipe. Put hamburger in then u open manwich can pour on top. Saves so much time and measuring

  • Made this for the first time, here in Belgium I had never heard of this recipe before. It was amazing! My dad ate so many he threw up ��

  • Oh my gravy all over my two scoop rice (that’s OMG in my world)! That was the BEST Sloppy Joe I’ve ever made, thanks to you Chef John. I’d been making mine all these years with that canned stuff and ya know, as we age, certain things don’t agree with our tummies. But I sooooo wanted a Sloppy Joe and went WWW searching and found that you have a recipe for them, of course! I went over to and clicked that serving size icon, pared it down to a 4 serving recipe aka 1 pound of ground Beef and Bob’s your uncle, or is if Chef John in this case. Anyways, I got a big thumbs up from the hubs and it is now in my regular menu rotation. So many MAHALOS, thanks!

  • Wiedermal der hammer…. hab ich auch schon erfolgreich geschafft in der Wohnung zu machen. Es klappt �� da hab ich gleich wieder Bock drauf
    Ich kenne das Rezept mit ein wenig Essig….

  • Sometimes I wanna get my own tasty cooker cause everything they make look so good and I like food and I also like to eat so I think we would be good friends

  • Can someone tell me whether the cold pan thing works? Google just says that the meat will stick to the pan if it is cold so I’m a little hesitant to try it!

  • Ach wärst du doch nur mein Daddy:D dann könnte ich immer so schöne leckere Sachen essen ^.^ bei uns zuhause gibt es viel zu viel Salat:(

  • This recipe is PERFECT just the way you showed it! I made it about 6 months ago, and now I have to make it once a week. My hubby and I love it so much! And of course, I add the Cayenne! Thank you Chef John!

  • Boooooooooobby mönsch, meine Kinnlade ist gerade auf den Tisch aufgeschlagen. Der Sabber läuft haltlos aus dem Mund und nun sitze ich inne Pfütze. �� Haste toll jemacht. Isch lieb dat Zeusch. �� Ich hoffe das wir soweit wie nur möglich kommen können. Ich drücke auf jede Fall alle Daumen. ������

  • My “twist” is a teaspoon of oyster sauce and a little bit of cumin and using a bit bbq sauce instead of ketchup. Its enhances the beef taste very well and gets a bit darker.

  • I’m love me some sloppy joes so much that’s my favorite meal in the world I’m want to make some money by making some sloppy joes I’m used to have it at school too

  • Firstly, I am a Huge follower of you. I am from Binghamton, NY originally and then served 30 years in the military. Your recipe for Buffalo wings literally saved my LIFE.

    I’m here to tell ya that I just burned the living $#!# out of my lower lip because I could not resist tasting this sloppy joe concoction before it had a chance to cool down… and I’m not even mad. It was delicious!

    I did a couple things a little differently.
    1. I used 75% beef because it’s what I had. Then when the onion and beef were cooked but not yet brown, I strained the fat out, put it back in the pan and browned it.
    2. I added a finely chopped apple to make up for the amount of burger I lost due to the fat, this was only because I didn’t think to ad more meat before it was already cooked.
    3. Instead of bell peppers I used a slightly hot green chili pepper and then didn’t use any cayenne.
    4. One cup water and let that boil down and it was done in the exact same amount of time as your cottage fries that I started just before it.

    As a true Northeaster would say, Wicked good! And as always, I definitely enjoyed!
    Thanks, Chef John!

  • I’m no health nut, and I do love sugar, but five tablespoons of sugar went in this!

    Go ahead and measure out that much, and see how much it really is.

    No wonder it would taste so good.
    Just call it “Candy Sloppy Joe Sliders.”

  • Chef John, thank you for sharing your culinary genius with a heavy sprinkling of wicked humor☺️…I/my family have tried and love so many of your delicious recipes, including this one! You are the best!

  • I’m no health nut, and I do love sugar, but five tablespoons of sugar went in this!

    Go ahead and measure out that much, and see how much it really is.

    No wonder it would taste so good.

    Just call it “Candy Sloppy Joe.”

  • When a huge mound stays on the spatula. You’re good to go ������ reminds me of the family guy who says aww nooo! Thanks for the awesome recipe and instructions Chef John.��

  • I’m a devoted fan. I love to follow your techniques ( NOT recipes!), always with good results. Thank you for sharing your knowledge and skills. Keep on cookin’! ( Big picture of Mr. Natural here).

  • When I was a kid, we had a party at my house for, I think, graduation or confirmation, and were serving sloppy joes. I loved them so much, I was going to eat as many as I can. Oh, that was a mistake, I felt like sh”t after.

  • This reminds me of Adam Sandler singing:
    Sloppy joe, slop, sloppy joe
    Sloppy joe, slop, sloppy joe
    Sloppy joe, slop, sloppy joe
    Sloppy joe, slop, sloppy joe

  • 1 1/2 lbs extra lean ground beef
    1 green bell pepper
    3/4 cup ketchup
    2 TBSP brown sugar
    1 tsp Dijon mustard
    Dash of Worcestershire sauce
    1 1/2 tsp salt
    1/2 tsp ground black pepper
    Pinch of cayenne
    2 cups water added at different times

  • Hey Bobby, was für ein geiler Scheiß! Ich steh total auf Sloppy Joe! Und deine Buns sind abartig geil. Sehr schönes Video. GLG, Andy

  • I remember once a month the ladies’ auxiliary would make a hot lunch at our Christian Grade School. Sloppy Joes. We could smell them all over the school, and we’d be drooling by lunch time

  • Sehr geil, Bobby!! Mehr jibt’s dazu nich zu sagen! �������������������� ������������������ LG Alex
    Ach ja, zur WM: Halbfinale sollte mindestens drin sein. Die Vorbereitung war ja nich so doll, aber wir sind eine Turniermannschaft! ������ (5 € ins Phrasenschwein)

  • Making this recipe now I have two questions: do you drain any of the meat grease off before adding 1st cup of water? Also How long do you stir the first cup of water before adding ketchup and rest of ingredients or do you add the ketchup right away?

  • I’m from Europe, and never had a sloppy joe but always wanted to taste/make it, it looks so yummy. But i’m super surprise to see it’s made with ketchup. Is it always made that way? Can we use an alternative? Like, are some people making it with tomato paste/sauce?

  • ❤ this recipe, ive made it a few times and im making it for Easter Dinner while me & the Mrs are in lockdown ��.. im just takin a smoke break while its simmering.
    Thanks for making this recipe

  • lecker lecker da möchte ich gleich in den garten^^leider im moment regen^^
    habe mir dein video vollreingezogen^^alles tip top gemacht,ist es ok wenn ich auf unseren kanal
    aufmerksam mache,wenn nicht ist es voll ok wenn du diesen kommentar
    löschst,like haben wir dir gerne da gelassen,Mfg der MachtNix

  • What kind of monster puts the onions and garlic AFTER the mince is already frying? You’re not getting any of the onion and garlic taste on the meat! Sauté the onions first in some oil, put the garlic in when onions are translucent, wait until the garlic is fragrant and then put the mince. for crying out loud.

  • Tip: turn on high heat initially until meat is cooked/brown then put in garlic and pepper and turn heat to medium. This ensures faster cooking time and better browned meat.:) happy eating!

  • Thanks Chef John! This was delicious as is. I added a sprinkle of Chipotle powder and smoked paprika just to add a little heat and smokiness.

  • Awesome Vid on sloppy joes, bein Aussie we don’t make these,( why? I don’t know), but they’re Fantastic. Thanks for da great tips.

  • Yum I made this just now and it’s delicious. I did t have brown sugar so I used honey instead and soy sauce instead of worsterdhershire sauce. ��

  • > shitton of ketchup aka tomato sugar
    > proceeds with like 0.5dl of brown sugar
    > half a teaspoon of worchester as if it makes any difference at that point