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Two bourbon sloppy joes on sesame buns, topped with shredded Cheddar cheese, and pickled red onion.
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5 / 7 votes

Bourbon Sloppy Joes

These bourbon sloppy joes are made with ground beef in a tomato and bourbon sauce and topped with tangy pickled red onions and Cheddar. A gussied-up riff on an American classic.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Mains
Cuisine: American
Servings: 4 to 6 servings
Calories: 895

Ingredients

For the pickled red onions

  • 2 tablespoons granulated sugar
  • 2 teaspoons kosher salt
  • 1 cup rice vinegar or white wine vinegar
  • 1/4 teaspoon black peppercorns
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon mustard seeds
  • 1 medium red onion, peeled and sliced into 1/4-inch (6-mm) rings

For the sloppy joes

  • 1 1/2 pounds 85 to 90% lean ground beef
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1/2 teaspoon freshly ground black pepper
  • 4 large cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/4 cup bourbon, plus more to taste
  • One (14-oz) can tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 4 to 6 store-bought or homemade hamburger buns, lightly toasted
  • 1 1/2 to 2 cups shredded extra-sharp Cheddar cheese
US - Metric

Instructions

Make the pickled red onions

  • Bring a small pot of water to a boil.
  • In a 1-quart (946-ml) jar, combine the sugar, salt, vinegar, peppercorns, coriander, and mustard seeds, and stir to dissolve the sugar.
  • To a heatproof glass bowl, add the onions and pour enough boiling water over them to cover completely. Let the onions sit for 30 seconds and then drain the onions through a sieve.
  • Add the softened onions to the jar. Add cold water, if needed, so the liquid covers the top of the onions.
  • Seal the top of the jar and shake to distribute the flavorings. Let rest for at least 30 minutes and, preferably, a few hours. Use or stash in the refrigerator for up to 2 weeks.

Make the sloppy joes

  • Add the beef to a medium bowl and sprinkle with the baking soda and 1/2 teaspoon salt. Using your hands or a wooden spoon, work the mixture until well combined.
  • Let the beef mixture rest on the counter for 20 minutes to let the baking soda works its tenderizing magic.
  • In a large skillet over medium-high heat, heat the oil until shimmering. Add the onion, 1/2 teaspoon salt, and the pepper. Cook, stirring often, until the onions are softened but not browned, 4 to 6 minutes.
  • Add the garlic and paprika and cook for 1 minute more.
  • Add the beef to the skillet and cook, breaking up the meat with a wooden spoon, until it’s mostly brown, 5 to 10 minutes.
  • Add 1/4 cup of the bourbon, the tomato sauce, tomato paste, Worcestershire sauce, brown sugar, and mustard. Bring to a boil and then reduce the heat to low and simmer, uncovered, until the sauce has thickened, 15 to 25 minutes.
  • Taste and adjust the seasoning accordingly with salt, pepper, and up to a tablespoon or so more bourbon, if desired.
  • Spoon the sloppy joes onto the buns and top each with shredded Cheddar and pickled onions.
  • Serve hot. Don’t forget napkins aplenty.

Nutrition

Serving: 1sloppy joe | Calories: 895kcal | Carbohydrates: 49g | Protein: 47g | Fat: 52g | Saturated Fat: 23g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 165mg | Sodium: 3145mg | Fiber: 4g | Sugar: 23g