Smash Burger Sloppy Joes (Printable)

Crispy smashed beef in tangy sauce with melty cheese on toasted buns.

# What you'll need:

→ Meat & Protein

01 - 1 lb (450 g) 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)

→ Cheese & Buns

14 - 4 slices American cheese or cheddar
15 - 4 soft hamburger buns, lightly toasted
16 - 2 tbsp unsalted butter, for toasting buns

→ Toppings (optional)

17 - Dill pickle chips
18 - Shredded iceberg lettuce
19 - Sliced tomato

# Directions:

01 - Set a large cast-iron skillet or griddle over medium-high heat until smoking hot.
02 - Divide the ground beef into 4 loosely packed balls, being careful not to overwork the meat.
03 - Place beef balls onto the hot skillet and press firmly with a metal spatula to flatten into thin patties with rough, jagged edges. Season the tops with salt and pepper.
04 - Let the patties sear undisturbed for about 2 minutes until the edges are deeply browned and crispy. Flip and cook 1 to 2 minutes more. Transfer to a plate and set aside.
05 - Reduce heat to medium. Add the chopped onion, bell pepper, and a pinch of salt to the same skillet. Sauté until softened, about 3 to 4 minutes. Add the 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.
07 - Pour in the beef broth and bring to a gentle simmer for 2 minutes to meld the flavors together.
08 - Return the smashed patties to the skillet, breaking them up with the spatula and folding them into the sauce. Cook for 2 to 3 minutes until the mixture is slightly thickened and cohesive.
09 - Lay 1 slice of cheese over each mound of the beef mixture. Cover the skillet briefly with a lid or foil until the cheese is fully melted.
10 - While the cheese melts, spread butter on the cut sides of each bun and toast in a separate skillet or on the griddle until golden brown.
11 - Spoon the cheesy beef mixture generously onto the bottom half of each toasted bun. Layer with pickle chips, shredded lettuce, and sliced tomato as desired. Cap with the top bun and serve immediately while hot.

# Expert Suggestions:

01 -
  • The smashed beef creates these incredible crispy edges that regular sloppy joes never have, and the texture contrast is unforgettable.
  • Everything cooks in one skillet, which means all those browned bits from the beef get folded right into the sauce for extra flavor.
  • It takes less than 35 minutes from pantry to plate, making it perfect for chaotic weeknights when takeout is tempting.
02 -
  • Do not use a nonstick pan for smashing if you can help it, because you need the aggressive heat and the fond that builds up is where half the flavor lives.
  • If the sauce seems too loose at the end, just let it simmer uncovered another minute or two and it will tighten right up.
03 -
  • Wet your spatula slightly before smashing the beef and the meat will not stick to the metal, giving you thinner, more even patties with better edges.
  • Toast the buns in the same pan right after removing the beef to soak up any leftover flavor still lingering in the skillet.

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