This has to be one of my favorite “man dishes.” While Q was deployed, my mom came to visit and we stocked the freezer with buns and Sloppy Joe mix so upon his return he had real man food. When Q came home and finally had one, he told me he would happily eat one every day of his life. Yes folks, they are THAT good.
For those of you who don’t want to hassle with making your own buns (listen, I know it’s not easy), go ahead and buy good ones from the grocery store. For those of you risking to make your own buns, good luck (but really, don’t worry about the shapes of your buns, just have fun with it). A great video on how to knead is here.
Makes 8 4 to 5-inch burger buns
- 1 cup warm water
- 3 tablespoons warm milk
- 2 teaspoons active dry yeast
- 2 1/2 tablespoons sugar
- 2 large eggs
- 3 cups bread flour
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons salt
- 2 1/2 tablespoons unsalted butter, softened
1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Add wet ingredients to the dry ingredients. Use a wooden spoon to mix you have one a shaggy dough. Scrape dough onto clean, cold, well-floured counter (marble works great) and knead until smooth and elastic, 8 to 10 minutes. The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get.
3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.
4. Line a baking sheet with parchment paper. Divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours.
5. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
Turkey Sloppy Joe’s
Makes 8 large Sloppy Joe’s
- 3 tablespoons olive oil
- 1/2 of a yellow onion, diced
- 1/2 of a red bell pepper, diced
- 2 cloves garlic, minced
- 1/2 of a seeded jalapeño, minced
- 1 pound ground turkey meat
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 1/2 tablespoons chili powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup tomato sauce
- 1/2 cup barbecue sauce (any you have on hand works)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 tablespoons butter, for serving
- 8 brioche buns (or hamburger buns if you don’t have)
- Shredded cheddar cheese
- In a large skillet heat olive oil over medium heat. Add the onions and red pepper and cook until softened and slightly browned, about 4 to 6 minutes. Add the jalapeño and garlic and sauté for 2 minutes more. Add the turkey and stir, using a wooden spoon to break the turkey into bits as it cooks down and browns.
- Once turkey meat is completely cooked through, add tomato paste, brown sugar, chili powder, salt, and pepper. Stir to combine.
- Add the tomato sauce, barbecue sauce, Worcestershire sauce, and hot sauce. Stir until thoroughly combined and warmed through. Taste and season with more salt and pepper if necessary.
- To serve, melt butter on a griddle over medium heat. Cut each bun in half and toast of the griddle. Top each bottom half generously with sloppy joe filling, cheddar cheese and serve.
Adapted from Joy the Baker