Sloppy Joes

 

Sloppy Joes are one of those meals you would expect to eat if you stepped out of a time machine. Most of us have fond memories of some derivation of this loose-meat sandwich while growing up. It’s budget friendly, quick and easy to prepare, feeds a crowd; and let’s face it, anything that’s sloppy, generally means fun to eat. There are countless names for this sloppy meat sandwich. Depending on where you live, these are also known as wimpies, yum yums, slushburgers, barbecues, dynamites, sloppy janes (and the list goes on). There are also countless variations to the basic recipe, which consists of ground beef, ketchup or tomato sauce, onions and some seasonings, served on a bun.  I would have to say the oddest rendition appeared last year at the N.C. State Fair, where they debuted the Sloppy Joe doughnut burger – seasoned ground beef, topped with shredded cheese, and layered between a sliced-in-half glazed, unfilled, jelly doughnut. Don’t worry, I’m not going to be giving you that recipe. Even for me, that combination is unfathomable. My take on this childhood favorite combines tomato soup and tomato sauce for the base; onion and green bell peppers, for the veggies; and seasonings include brown sugar, Worcestershire sauce, chili powder, garlic powder and prepared mustard. The mustard and Worcestershire give the flavor depth, while the brown sugar gives it a sweet-savory taste. So why not step back in time and bring smiles to the table tonight. 

Missing from photo: prepared mustard (I used French's Yellow Mustard) and sliced cheese for serving.

Chop onion and green bell pepper (or substitute celery). 

In large pan (or Dutch oven), over medium-high heat, brown ground beef, green pepper and onion. Drain off all liquid. 

Add remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer for 45 minutes, stirring occasionally. 

Remove cover. Increase heat to medium-low and cook for an additional 15 minutes (to thicken the sauce).

Serve on buns. Top with a slice of your favorite cheese. 

SLOPPY JOES
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 pounds lean ground beef (or substitute turkey)
• 2/3 cup finely chopped onion
• 1 cup chopped green bell pepper (or substitute celery)
• 2 (10-3/4 ounce) cans condensed tomato soup, undiluted
• 1 (15-ounce) can tomato sauce
• 1/2 cup firmly packed light brown sugar
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon prepared mustard
• 1/2 Tablespoon chili powder
• ½ teaspoon garlic powder
• Buns, for serving
• Sliced cheese, for serving (Cheddar, American, or whatever you prefer)

DIRECTIONS:

1. In large pan (or Dutch oven), over medium-high heat, brown ground beef, green pepper and onion.
    Drain off all liquid.
2. Add remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer for 45 minutes, stirring
    occasionally.
3. Remove cover. Increase heat to medium-low and cook for an additional 15 minutes (to thicken the
    sauce).
4. Serve on buns. Top with a slice of your favorite cheese. 

Mozzarella Stuffed Turkey Burger

My first experience with a stuffed burger was when Rachael Ray introduced her Inside-Out Burger. It was love at first bite. That was a while ago, and since then, stuffed burgers have become increasingly popular. I can see why. Instead of piling all those extras on top of the burger, which often makes for sloppy and awkward eating, you get all those flavors within the burger. Brilliant! Recently I invested in a new kitchen gadget: a Cuisinart 3-in-1 Burger Press. I figured preparation would be so much easier with a gadget that actually puts a pocket in the burger for you, giving you ample room to stuff it with ingredients of your choosing. This past weekend I gave it the first trial run. The instructions that came in the package left a lot to be desired; so I followed the directions that someone who had reviewed this item posted on Amazon. Her instructions worked better. I was also disappointed that there was no recipe booklet included, as I was hoping to get a little inspiration beforehand. Despite that, no regrets on this purchase. If you spray the plastic parts with non-stick cooking spray before use; and make your top patties first, then set aside; this burger press works like a dream. I plan on getting a lot of use out of my new kitchen toy. (This is not a reimbursed product endorsement; I just thought it would be helpful to share this info, especially if you're curious about new kitchen gadgets, like me.) Don't worry, you don't have to run out and buy a burger press to make this recipe. Just put stuffing mixture between 2 patties and seal.

I got the idea for this turkey burger recipe from ©Eating Well Magazine, but I put my own spin on it and the final result was amazing! First, I combined ground turkey with green onions, garlic, Worcestershire sauce, lemon zest, oregano, salt and pepper. I then formed mixture into top and bottom patties. I filled the bottom patty cavity with a mixture of freshly shredded mozzarella cheese and chopped fresh basil. Meanwhile, I heated Marinara sauce for dressing the burgers. Now for the best part: I served these burgers on seasoned focaccia bread. To make the bread, I unrolled a can of Pillsbury® Refrigerated Classic Pizza Crust, then brushed with olive oil, sprinkled with Herbs de Provence seasoning and generously coated with Parmesan cheese. I cut the bread into squares large enough to accommodate the burgers. To call these turkey burgers tasty would be an understatement. These were phenomenal!

Olive Oil in pic is not needed for burgers (but is needed for foccacia. I'll show foccacia ingredients below).

Preheat oven to 350° F.  Line a baking sheet with aluminum foil.

Preheat grill.

Chop green onions. Mince garlic. Zest lemon. Shred mozzarella cheese (if not using pre-shredded). Chop basil.

In small bowl, combine 1/2 of shredded mozzarella and chopped basil.

Spray all parts of burger press with non-stick cooking spray. (The burgers will stick to plastic parts without spraying before use.)

In bowl, combine ground turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, salt and pepper. Gently combine, without over mixing, until evenly incorporated. 

Using the burger press, I got 3 burgers (tops & bottoms) from 1 pound of turkey. So, divide the meat into 3 portions. Use a little less than half of each third for the top patty. Put the top patty aside on a plate.

Fill bottom cavity of each patty with mozzarella mixture. Place top patty over. Press down with burger press top. Release from burger press. (The bottom portion of the press pushes up to release the burger.) 

Repeat for next two burgers, again spraying all parts of burger press before making each burger.
 
If necessary, using your fingers, seal around edges of burger to keep filling intact. 

Meanwhile, heat marinara on stove top.

Cook burgers on pre-heated grill, turning once, until an instant-read thermometer inserted in center registers 165° F., 8 to 10 minutes total.

Olive oil missing from pic (which is in pic above instead).

While burgers are cooking, prepare focaccia bread. Unroll pizza dough onto baking sheet, evenly shaping into a rectangle. With fingertips, make indentations on top of dough several inches apart. Brush with oil. Sprinkle with garlic powder, Herbs de Provence (or Italian seasoning) and Parmesan cheese. 

Bake 12 to 15 minutes, or until golden brown. 

Cut focaccia bread into squares a little larger than burger. 

To assemble burgers: Spread 3 Tablespoons of marinara on focaccia square bottoms. Top with burger, then 3 more Tablespoons of marinara, and sprinkle with remaining mozzarella. Top with 2nd square of focaccia bread.

 
MOZZARELLA STUFFED TURKEY BURGERS
Source: Adapted from ©Eating Well Magazine
Posted by: www.meldingmagic.com

INGREDIENTS:

Turkey Burgers:

• 1 pound lean (93%) ground turkey
• 1/4 cup finely chopped scallions
• 2 teaspoons minced garlic
• 2 teaspoons Worcestershire sauce
• 1 teaspoon freshly grated lemon zest
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 8 ounces fresh mozzarella, shredded, divided
• 2 Tablespoons finely chopped fresh basil
• Marinara sauce, homemade or jarred

Focaccia Bread:

• 1 can (13.8 ounces) Pillsbury® refrigerated classic pizza crust
• 1 Tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Herbs de Provence, or Italian seasoning
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 350° F.   Line a baking sheet with aluminum foil. (This is for focaccia bread.)
2. Preheat grill.
3. In bowl, combine turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, salt and
    pepper. Gently combine without over mixing, until evenly incorporated. Form into 6 patties (3 for top,
    3 for bottom).
4. In small bowl, combine 1/2 cup shredded mozzarella with basil. Place an equal amount in the center
    of 3 patties. Cover with remaining patties and crimp the edges closed.
5. Meanwhile heat marinara sauce on stove top.
6. Cook burgers on pre-heated grill, turning once, until an instant-read thermometer inserted in center
    registers 165° F., 8 to 10 minutes total.
7. While burgers are cooking, prepare focaccia bread. Unroll pizza dough onto baking sheet, evenly
    shaping into a rectangle. With fingertips, make indentations on top of dough several inches apart.
    Brush with oil. Sprinkle with garlic powder, Herbs de Provence (or Italian seasoning) and Parmesan
    cheese. Bake 12 to 15 minutes, or until golden brown.
8. Cut focaccia bread into squares a little larger than burger.
9. To assemble burgers: Spread 3 Tablespoons of marinara on focaccia square bottoms. Top with burger,
    then 3 more Tablespoons of marinara, and 1 Tablespoon of remaining mozzarella.

Tex Mex Bacon Queso Burgers

We had spring fever in a BIG way this past weekend (as you can see from above pic)! I think I eat burgers about 2 times a year, but I was so ready for a grilled burger that I went all out. This Tex Mex burger (from Rachel Ray Magazine 2012) is everything you dream about in a burger: the meat is flavored with garlic, cooked bacon, onion, pureed chipotle peppers and Worcestershire sauce and formed into patties. Instead of being topped with sliced cheese, the burger is slathered in homemade Queso sauce then garnished with pickled jalapeno pepper slices, tomatoes, lettuce, more onion and “even more” bacon. Of course, you can mix and match toppings of your choosing. Just one luscious bite and you are oblivious to everything going on around you. This is Utopia on a bun. Big, sloppy, messy and loaded; but isn’t that what makes a good burger? Based on those standards, I’d rate this one “5 napkins,” and a happy face  :)

Pic above does not include Queso sauce ingredients, which is shown in another pic below.

Preheat and clean grill.

Finely chop onion. Mince garlic. Puree chipotle peppers. (I would highly recommend that you taste test the adobo sauce in the can of chipotle peppers to help determine the heat level you want in your burgers – 1 or 2 Tablespoons of the pureed peppers.)

Ignore the sour cream and other items in background - that was for another recipe.

For garnish: slice red onion, slice tomato, and chop some cilantro (if using). Garnishes are mix and match and you can use any combination, or all – it's totally up to you.

If using a block of cheese, shred (or cut into cubes). I’m not a fan of Cheddar cheese in sauces because of the grainy texture. I used a mix of Colby and Jack cheeses. However, for a more authentic flavored Queso sauce, next time I would go with a block of Land O’ Lakes white American, or Asadero or Chihuahua cheese (which are the melting cheeses used in Mexican restaurants, but not always easily available, depending on region).

Preheat oven to 375° F. On broiler pan, or baking sheet with wire rack, cook bacon 10 to 12 minutes, or until nice and crispy. (You will probably have to cook it up in 2 batches.) You will be dividing up the bacon; some of it will be crumbled (to go in the meat mixture); the balance you will leave whole (to top off the burger). I crumbled 8 to 10 slices, and reserved the rest for the top. You can decide what ratio of chopped and whole works best for you.

In large bowl, combine beef, crumbled bacon, chopped onion, garlic, chipotle puree and Worcestershire sauce. Season with salt and pepper. Divide the mixture into 5 to 6 balls, and gently press into patties. Drizzle patties with olive oil. Grill 5 to 7 minutes per side (depending on size of patties) for medium doneness. (USDA recommends an internal temperature of 160° F. for ground beef.) Just before burgers are done to your liking, toast the buns on the grill.

Meanwhile, prepare the Queso sauce. 

In small saucepan, over medium heat, melt butter. Whisk in flour and cook 1 minute. 

Slowly whisk in milk. 

Stir in the cheese and stir until melted. 

Add well-drained tomatoes, stir well to combine. Reduce heat to simmer, stirring occasionally, until ready to serve.

And now it’s time to put it all together. Line bottom of bun with lettuce, top with burger patty, slather with Queso sauce, add a slice of red onion and a slice of tomato, add 1 or 2 slices of bacon and top with some pickled jalapeno peppers. Other optional garnishes include: corn chips and cilantro. (I left the corn chips out, as I didn’t feel it added any value to the taste and texture of this burger.)


And, there you have it! A thing of beauty!

TEX MEX BACON QUESO BURGER
Source: Rachel Ray Magazine 2012
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 pound package bacon, divided
• 1-1/2 to 2 pounds lean ground beef
• 3 to 4 Tablespoons finely chopped onion
• 2 cloves garlic, minced
• 1 to 2 Tablespoons pureed chipotle peppers (in adobo sauce)
• 2 Tablespoons Worcestershire sauce
• Salt and pepper, to taste
• Olive oil, for drizzling
• 5 or 6 burger buns, split

Queso Sauce:

• 3 Tablespoons butter
• 2 Tablespoons all-purpose flour
• 1 cup whole milk
• 2 cups cheese, shredded or cubed (Recommended Land O’ Lakes white American, Asadero, or Chihuahua); however, Cheddar or even Velveeta can be substituted
• 1 (14-ounce) can Ro-Tel diced tomatoes with green chiles, well drained

Toppings:

•  Lettuce
• Red onion, sliced
• Tomato, sliced
• Pickled jalapenos, sliced
• Crisp, yellow corn chips, optional
• Cilantro, optional

DIRECTIONS:

1. Preheat and clean grill.
2. Preheat oven to 375° F. On broiler pan, or baking sheet with wire rack, cook bacon 10 to 12 minutes,
    or until nice and crispy. Cook all the bacon. Crumble 8 to 10 slices (to mix in with beef). Leave the rest
    whole, to garnish the burgers.
3. In large bowl, combine beef, crumbled bacon, chopped onion, garlic, chipotle puree and
    Worcestershire sauce. Season with salt and pepper. Divide the mixture into 5 to 6 balls, and gently
    press into patties. Drizzle patties with olive oil. Grill 5 to 7 minutes per side (depending on size of
    patties) for medium doneness. (USDA recommends an internal temperature of 160° F. for ground
    beef.) Just before burgers are done to your liking, toast the buns on the grill.
4. Meanwhile, prepare the Queso sauce. In small saucepan, over medium heat, melt butter. Whisk in
    flour and cook 1 minute. Slowly whisk in milk. Stir in the cheese and stir until melted. Add well-
    drained tomatoes, stir well to combine. Reduce heat to simmer, stirring occasionally, until ready to
    serve.
5. Line bottom of bun with lettuce, top with burger patty, slather with Queso sauce, add a slice of red
    onion and a slice of tomato, add 1 or 2 slices of bacon and top with some pickled jalapeno peppers.
    Other optional garnishes include: corn chips and cilantro.