Smash Burger Sloppy Joes (Printable Version)
Crispy smashed beef meets tangy sloppy joe sauce with melted cheese on toasted buns.
# What You'll Need:
→ Meat & Protein
01 - 1 lb ground beef, 80/20 blend
→ Vegetables & Flavor Base
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 small green bell pepper, finely diced
05 - 1 tbsp ketchup
06 - 2 tbsp tomato paste
07 - 1 tbsp Worcestershire sauce
08 - 1/2 cup beef broth or water
→ Spices & Condiments
09 - 1 tsp yellow mustard
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp salt
12 - 1/4 tsp fresh ground black pepper
13 - 1/2 tsp chili powder (optional, for added heat)
→ Cheese & Buns
14 - 4 slices American cheese or cheddar
15 - 4 soft hamburger buns, lightly toasted
16 - 2 tbsp unsalted butter, for toasting buns
→ Optional Toppings
17 - Dill pickle chips
18 - Shredded iceberg lettuce
19 - 1 tomato, sliced
# Method:
01 - Set a large cast-iron skillet or griddle over medium-high heat and allow it to get fully hot before cooking.
02 - Divide the ground beef into 4 loosely packed balls, being careful not to overwork the meat.
03 - Place the beef balls onto the hot skillet. Press down firmly with a metal spatula to form thin patties with irregular, crispy edges. Season the top side with salt and pepper.
04 - Let the patties cook undisturbed for about 2 minutes until the edges are deeply browned and crisp. Flip and cook for another 1 to 2 minutes, then remove and set aside.
05 - Reduce the heat to medium. Add the chopped onion, diced bell pepper, and a pinch of salt to the same pan. Sauté until the vegetables are softened, about 3 to 4 minutes. Add the minced garlic and stir for 30 seconds until fragrant.
06 - Stir in the ketchup, tomato paste, yellow mustard, smoked paprika, Worcestershire sauce, and chili powder if using. Mix thoroughly to combine all the seasonings with the vegetables.
07 - Pour in the beef broth and let the mixture simmer for about 2 minutes so the flavors meld together.
08 - Return the smashed patties to the pan, breaking them into smaller pieces with the spatula. Fold the beef into the sauce and cook for 2 to 3 minutes until the mixture is slightly thickened and cohesive.
09 - Lay 1 slice of cheese over each portion of the beef mixture. Cover the pan briefly to allow the cheese to melt evenly over the top.
10 - While the cheese melts, spread butter on the cut sides of each hamburger bun. Toast in a separate skillet or on a griddle over medium heat until golden brown.
11 - Spoon the cheesy beef mixture generously onto the bottom half of each toasted bun. Top with dill pickle chips, shredded lettuce, and sliced tomato as desired. Place the top bun and serve immediately while hot.
# Chef's Tips:
01 -
- The smashed beef gets those irresistible crispy edges while staying incredibly juicy inside, a texture combo you will obsess over.
- It takes barely half an hour from fridge to plate, which makes it the ultimate weeknight comfort food without the wait.
- Everything cooks in one skillet, meaning cleanup is almost nonexistent and the flavors build on each other in the best way.
02 -
- Do not use a nonstick pan for smashing if you can help it, you need the aggressive heat retention of cast iron to get those browned, crispy edges that define the whole dish.
- Resist the urge to stir the patties while they cook, the Maillard reaction needs uninterrupted contact with the hot surface to work its magic.
03 -
- Wet your spatula slightly before smashing the beef, it prevents sticking without adding extra oil that would interfere with the crust.
- Shred your own cheese instead of using preshredded bags, the anti-caking agents on packaged shreds actually prevent smooth, even melting.