Sloppy Joes

Ingredients

• 1 tbsp cooking oil
• 1 large onion, finely chopped
• 1 small green capsicum, finely diced
• 3 garlic cloves, minced
• 500 g beef mince
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 1 tsp smoked paprika or regular paprika
• ¼ tsp red chilli flakes
• 2 tbsp tomato paste
• ½ cup tomato ketchup
• ½ cup water
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tbsp white or apple cider vinegar
• 1 tsp prepared mustard
• 4 soft burger buns, split
• 1 tbsp butter, softened, for toasting the buns
• pickled cucumber slices, to serve (optional)

Instructions

1. 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.
2. Stir in the garlic and cook for 30 seconds until fragrant. Push the vegetables to the sides and add the beef mince.
3. 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.
4. 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.
5. Add the ketchup, water, Worcestershire sauce, brown sugar, vinegar and mustard. Stir well and bring to a gentle bubble.
6. 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.
7. 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.
8. 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.

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.