Sloppy Joes
Saucy, sweet-tangy beef mince piled onto toasted buttery buns. It's ready in about 35 minutes from ordinary pantry ingredients, so it suits busy weeknights.
Published 29 Sep 2026
Ingredients
Equipment: Large frying pan or wide saucepan, wooden spoon, chopping board and knife, second pan or tawa for toasting buns
Method
Heat the oil in a large frying pan over medium heat. Add the onion and capsicum with a pinch of the salt and cook, stirring often, until soft and translucent.
Stir in the garlic and cook for 30 seconds until fragrant. Push the vegetables to the sides and add the beef mince.
Break the mince into small crumbs with a wooden spoon. Cook over medium-high heat until no pink remains and the meat is lightly browned.
Tilt the pan and spoon off most of the excess fat. Add the remaining salt, pepper, paprika and chilli flakes, then stir in the tomato paste and cook for 1 minute.
Add the ketchup, water, Worcestershire sauce, brown sugar, vinegar and mustard. Stir well and bring to a gentle bubble.
Reduce the heat to low and simmer uncovered, stirring now and then, until the sauce is thick and clings to the meat but is still glossy and a little loose. Taste and adjust salt or sugar. The beef should reach at least 71°C.
While the meat simmers, spread butter on the cut sides of the buns. Toast them cut-side down in a dry pan over medium heat until golden.
Spoon the hot beef mixture generously onto the bottom buns, add pickle slices if using, and cover with the tops. Serve straight away with napkins.
Cooking tips
- Drain the excess fat after browning so the filling is saucy rather than greasy.
- Simmer until the sauce just holds together on a spoon. Too thin and the buns turn soggy; too dry and it loses the 'sloppy' character.
- Toasting the buns with butter makes a barrier that keeps them from going soft.
- Make it a day ahead if you like. The flavours settle and deepen overnight.
Substitutions
- Beef mince: use chicken or turkey mince, and add 1 tbsp extra oil since it is leaner. Cook until it reaches 74°C.
- Worcestershire sauce: use 1 tbsp soy sauce plus an extra 1 tsp vinegar.
- Brown sugar: use white sugar with a small drizzle of honey or jaggery powder.
- Smoked paprika: use Kashmiri chilli powder for colour, or plain paprika.
Serve with
"Serve on toasted buns with pickled cucumbers, potato wedges or oven fries, and a simple coleslaw or sliced cucumber and tomato salad. A slice of cheddar melted over the meat works well too."
Storage
"Keep the cooked meat mixture, without buns, in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months."
Reheating
"Warm in a pan over low heat with a splash of water, stirring, until steaming hot throughout (at least 74°C). Thaw frozen portions overnight in the fridge first. Toast fresh buns just before serving."
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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