Sloppy Joe Smashed Burgers
- Level: Easy
- Yield: 8 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 305
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 15
- Cholesterol
- 40
- Sodium
- 581
- Total: 40 min
- Active: 40 min
Ingredients
Sauce:
One 8-ounce can tomato sauce
1/3 cup ketchup
1 tablespoon light brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons red wine vinegar
1 teaspoon yellow mustard
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Pinch of cayenne pepper
Burgers:
1 pound 80/20 ground beef
1/2 green bell pepper, finely chopped
2 scallions, thinly sliced, white and green parts separated
1 tablespoon light brown sugar
1 tablespoon ketchup
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper
8 hamburger buns
Directions
- For the sauce: Combine the tomato sauce, ketchup, brown sugar, Worcestershire sauce, vinegar, mustard, chili powder, smoked paprika and cayenne in a small saucepan. Cook over medium heat, whisking, until it starts to bubble. Reduce the heat to low and cook, whisking occasionally, until the sauce has reduced slightly and is a deeper red, 12 to 15 minutes.
- Meanwhile, make the burgers: Heat a griddle to high heat. Combine the ground beef, bell pepper, scallion whites, brown sugar, ketchup, mustard, Worcestershire sauce, cumin, smoked paprika, chili powder, 2 teaspoons salt and a few grinds of black pepper in a medium bowl. Form the mixture into 8 balls.
- To cook the burgers, spread 1 teaspoon of the sauce on each half of the hamburger buns. Reduce the heat on the griddle to medium. Working in 2 batches, place four of the balls onto the hot griddle then place the bottom half of four buns over the balls. Use a heavy spatula to smash and flatten the buns and the burgers at the same time until each burger patty is the same size as the bun. Cook undisturbed until you notice the edges of the burgers have browned, 2 to 3 minutes.
- Flip the burgers and spoon 1 teaspoon of the sauce on top of the patties and then sprinkle with half of the scallion greens. Cover with the top buns and use the spatula to flatten the top buns and cook until the bottom buns are toasted, 1 to 2 minutes. Flip the burgers with the buns intact one more time and cook until the buns are toasted, 1 to 2 minutes more. Repeat with the remaining burgers, buns and some more of the sauce. Serve with any remaining sauce on the side.