When I didn’t have any spaghetti sauce on hand, I came up with this Sloppy Joe pasta recipe!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 burgers |
Ingredients
- 1 pound lean ground beef
- 2 teaspoons onion powder
- ¼ cup honey mustard
- 1 teaspoon garlic powder
- 2 teaspoons crushed red pepper
- ½ teaspoon salt
- ¼ cup brown sugar
- 2 tablespoons olive oil
- 4 slices Swiss cheese (Optional)
- 4 hamburger buns
Instructions
- Mix the ground beef, onion powder, honey mustard, garlic powder, crushed red pepper, salt, and brown sugar in a large bowl. Shape into 4 patties.
- Heat the olive oil in a large skillet over medium heat. Cook the burgers, turning occasionally, to desired temperature, 15 to 20 minutes for well done. Top each patty with a slice of Swiss cheese shortly before removing from the skillet; serve on hamburger buns.
Nutrition Facts
| Calories | 529 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 9 g |
| Sodium | 717 mg |
| Sugars | 22 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making this burger for years and it’s foo good!!
My family and I really liked this recipe. The only I changed is I used cheddar cheese instead of swiss cheese cause that’s what I had on hand. We will making this recipe again
Great recipe, everyone loved it.
I’ve been making these burgers since I found the recipe a few years ago. Do have problem with them staying together since the mustard adds a lot of moisture that prevents packing them as tight as they need to be. But they are our favorite burger. We do only use one tsp of crushed red pepper since 2 was too hot for us. I have tried leaving them in the fridge for a while but next time will try the one day method and see if that helps keep them together.
Sweet!
This is a delicious burger. I only used 1/4 teaspoon of pepper flakes. I used potato buns and gouda cheese. I used 1 1/2 pounds of beef.
Awesome burger! Very flavorful! We make these all the time now.
The taste was good, however the overall result was definitely not worth repeating. They kept falling apart.
The recipe itself was slightly bland (no offense to the inventor). I had to add quite a few things in there for it to turn out really well. and a good way to hold it together is by adding breadcrumbs and one egg.
My family loved this recipe, especially the kids! Its a cheeseburger with a kick, I will be adding this to my book of recipes
WOW!! I followed the recipe exactly as shown, and found the burgers to be very, very good. As soon as I took my first bite, I tasted the sweet and tangy flavors from the ingredients. The surprise came a few second after that first bite. That’s when the heat kicked in. If you’re not used to some heat from the spices, you might want to reduce the amount of crushed red peppers (or eliminate them altogether). I agree with other reviewers that the burgers do have a tendency to fall apart if you’re not careful, but mine managed to stay together. Making the burgers the night before and keeping them in the fridge until time to cook them might help keep them together better.
I cut back on the sugar and red pepper by half and made my own honey mustard. I froze the patties for a few hours before grilling. These were really good.
Don’t know what went wrong, but they just tasted way to much like mustard, and they just fell apart in the skillet.
delicious burger recipe, no problem getting it to stick together
I modified the add-ins to prevent the ground beef being too wet to stick together, and they came out perfectly. I really didn’t need the olive oil in the pan, as they came out a little too greasy, but other than that these are the best burgers I have ever made, or even eaten altogether. I don’t think I’ll ever make them another way.
These fell all to pieces while we were trying to cook them. Seems like there’s just too much in the meat.
Great burgers! Made these with ground Bison. Followed the recipe exactly except omitted the red pepper. I followed others lead and mixed the night before which I believe resulted in the flavors really absorbing into the meat. The pack of Bison I bought was 1.25 lbs. and the mix seemed like I could have cooked right away so maybe the 1 lb quantity in the recipe is why some said the burgers wouldn’t hold together. Served them on Pretzel buns. Delicious! Can’t wait for warmer weather so we can try them on the grill!
This recipe is delicious! I use ground turkey, and my husband and I both love it!
Yummy! I was searching for a new burger recipe that is gluten free, and I do believe this is a keeper! I substituted ground mustard for the honey mustard and lightened up on the pepper. Very tasty recipe!
These burgers are absolutely delicious! Easy to make and cooks in no time. I keep reading how people are having issues with them staying together, remember to not put the oil in the meat but instead in the pan. I made that mistake the first time because I wasn’t paying attention haha Also, I prefer my burgers medium so heating your pan to a medium setting and cooking the burgers on each side for 5 minutes and flipping only once works perfectly.
I didn’t like this too much. It reminded me of that “sweet meat” heaped on a bed of rice we had to eat in JAIL back in the day. Making a burger from the written recipe is impossible.