Turn leftover hamburgers into your own homemade sloppy joes. Grating the onions helps them melt into the filling, especially good for picky eaters.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 2 carrots, grated
- 1 small yellow onion, grated
- One 15-ounce can diced fire-roasted tomatoes
- 2 cooked burgers (3 ounces each), crumbled
- 2 tablespoons brown sugar (light or dark)
- 2 tablespoons tomato paste
- 1/2 teaspoon paprika
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon ground cinnamon
- Salt and pepper, to taste
- 4 soft sandwich buns
Instructions
- Heat the olive oil in a 4-quart pot over medium-low heat until shimmering, 1 to 2 minutes. Add the carrots and onions. Saute, stirring a few times, until tender, 3 to 4 minutes, being careful not to burn the onions. Add the tomatoes, meat, sugar, tomato paste, paprika, Worcestershire sauce and cinnamon. Stir in 1/2 cup of water. Increase the heat to high, and bring to a boil. Season with salt and pepper. Reduce the heat to a simmer. Cook until the meat and carrots are tender, 20 to 25 minutes,. To serve, lay the bottom of the buns onto a platter, or onto individual dishes. Spoon an even amount of filling on top, and cover with the bun tops.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 260 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 533 mg |
Reviews
A promising recipe but too sweet (for me) as written. I’d already dropped the sugar by about 1/3; in the future I’d use no more than 2 teaspoons.