easy. fast. delicious. Not to be cliché, but aren’t those the criteria we’re always looking to meet when it comes to dinner plans? Throw in some nutrients and you’ve got yourself a winner! See: beef and broccoli stir fry. This is a … Continue reading
So, I must admit. I enjoy these a whole lot. I can’t even attribute it to nostalgia. We did not grow up with Sloppy Joes. My only memory is from a certain Olsen twin movie. It was from this clip I figured the key factors were: 1) soft bun and 2) messy. I had always wanted to try them, but was hesitant…as I didn’t know what a Sloppy Joe would taste like. Unfortunately, the name of the ‘dish’ nor the iconic ‘Manwich’ offer any descriptive of what a makes a Joe a Joe. A few years ago I found a recipe for them from scratch and decided I might just enjoy more than just the idea of them.
Get your napkins and give this a try.
1 tablespoon oil
1 medium onion, finely chopped
½ green pepper, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, finely minced
Salt and pepper
1 pound lean ground beef (or any ground meat, really)
1 ¾ cups plain tomato sauce (such as Hunt’s or Primo brand)
¼ cup ketchup
1 tablespoon Worcestershire sauce
4 hamburger buns
- Prepare your ingredients
- Heat the oil in a large skillet. Add the onions, pepper, and celery and cook until softened (about 5 minutes). Add garlic and cook until fragrant.
- Add ground meat to skillet. Cook until no longer pink, breaking up the meat as it cooks.
- Stir in ketchup, tomato sauce, and Worchestershire sauce and simmer until thickened, about 6-8 minutes. Season with salt and pepper
- Spoon onto buns. Enjoy!
Source: Martha Stewart Living
I love when a burger is more than just ‘a burger’. Sometimes you want something with a little more flare to help you celebrate the beloved grilling season. Unfortunately, our apartment building does not allow barbequing on the balcony (although, with all of Andrew’s plants, I’m not sure where we would put it!!) However, we received this lovely grill pan from my sister last year and it has helped us cope until we are able to finance a yard.
We halved the recipe below as found on Skinnytaste and from it made 3 burgers. I regret halving the sauce though…because you can never have enough sauce. Try not to slice the pineapple too thick or it could overwhelm the burger. The red onion and cilantro were not originally listed, but I love red onion and pineapple together…and it was very tasty!
Pineapple Teriyaki Sauce
½ tablespoon cornstarch
¼ cup cold water
¼ cup low sodium soy sauce
½ pineapple juice
3 tablespoons brown sugar
½ teaspoon finely grated fresh ginger
1 small garlic clove, finely minced
2 lbs lean ground beef (we used half extra lean ground beef, half ground chicken)
½ cup grated carrot
2-3 scallions, roughly chopped
1 teaspoon finely grated fresh ginger
1 tablespoon low sodium soy sauce
1 teaspoon siracha sauce (we used a dash of chili flakes!)
slices fresh pineapple (1 slice per burger)
whole wheat burger buns (1 bun per burger)
¼ cup diced red onion
Small handful of cilantro leaves, chopped
Pineapple Teriyaki Sauce
- Combine cornstarch with water until dissolved. Set aside
- Combine soy sauce, pineapple juice, brown sugar, ginger, and garlic in a small sauce pan. Bring to a boil and simmer over medium low heat for about 15-18 minutes, until reduced by about half.
- Add the cornstarch mixture and simmer for about 2 minutes – the sauce will thicken.
- Remove from heat and set aside. This will be drizzled on your finished burger
- Combine ground meat, carrots, scallions, ginger, soy sauce and hot sauce. Hand mix the ingredients, careful not to over mix. Form into equal sized patties of desired size.
- Preheat your grill/grill pan. Brush with oil to prevent major stickage.
- Place the patties on the grill, flipping just once after 5-7 minutes. You should see some good colour on the meat. Cook for another 5-7 minutes or until cooked through.
- Depending on your grill surface size, grill the pineapple slices for about 2-3 minutes per side while the burgers are cooking/after removing the cooked burgers from the heat. Grill marks aren’t just pretty, they’re delicious.
- Place lettuce on the bottom bun. Add patty. Drizzle desired amount of sauce directly on top of burger. Top with slice of pineapple, red onion, and cilantro. Dig in.
Remember this post the other day for simple tomato sauce? Here is a use for those delicious onions that should not be discarded. See: Sandwich topping. They provide that little extra somethin’ somethin’ – but you’ve already done the work – win!
For me, the star here is the garlic toast. The toasting of the bread provides a sturdy vehicle for the journey of the meatballs from plate to mouth. The meatballs are tender, juicy and smothered in tasty sauce. Serve with a green salad for a satisfying meal. Bring napkins.
Note: This makes more meatballs than the two of us needed for dinner. What to do? Freeze, uncooked, on a baking sheet for a few hours, then store in a Ziploc bag for future dinners.
Meatballs (use this, or your favourite meatball recipe)
½ lb lean ground beef
½ lb ground chicken
½ an onion, finely diced
2 cloves, minced
1/3 cup breadcrumbs
2 tablespoons milk
1 teaspoon dried oregano
1 teaspoon fresh thyme (or about ¼- ½ teaspoon dried thyme)
Salt and pepper
2-4 tablespoons olive oil, for cooking
- Preheat the oven to 400F.
- In a large bowl, combine milk and breadcrumbs until liquid is mostly absorbed.
- Combine remaining ingredients, mindful not to over mix!
- Form into balls of desired size; ours were just smaller than golf balls.
- Heat olive oil in a large skillet/frying pan over medium heat. Place the meatballs on the pan, browning all sides.
- Place the frying pan in the oven and bake until cooked through, about 8-10 minutes (depending on the size of your meatballs)
Mini loaves of ciabatta bread (1 per person), split lengthwise
2 tablespoons butter, softened
1 clove of garlic, finely minced
Salt and pepper to taste
- Combine butter, garlic, salt, and pepper in a small bowl.
- Spread on ciabatta
- Place in bread in oven (at 400F or even set to broil), open faced, until lightly toasted
- Warm approximately ¼ – ½ cup leftover simple tomato sauce per person and onions.
- Place 2-3 meatballs on bread. Smother in sauce and onions.