I pieced this recipe together using a few websites, but have made it my own thanks to experimentation over time. Therefore, I don't think I need to cite any sources. This recipe takes some time to finish cooking (and you do want to give it that simmer time for the best flavor), so plan on starting it about two hours before you want to eat.
Keep in mind that covering the skillet means you'll have a more watery sauce. This really just depends on how "sloppy" you like your sandwich! I like mine at the consistency created by the instructions below; however, feel free to adjust as you please.
A note about the flavor -- this particular combination of sauces and spices creates a really delicious sauce that is a little bit sweet, with a slight kick. If you don't like the sweetness, cut down on the sugar or molasses; similarly, if you don't like that slight bit of heat, reduce the amount of cayenne pepper.
Makes about 8 sandwiches.
Ingredients:
- 1 1/4 pounds ground meat (I use lean ground turkey)
- 1 white or Spanish onion
- 1 red or green bell pepper
- 1 large carrot, peeled
- 2 garlic cloves
- 1 1/2 cups ketchup
- 3 Tbsp. molasses
- 3 Tbsp. (3/4 of a 1/4 cup measure) (packed) light brown sugar
- 2 Tbsp. Worcester sauce
- 2 tsp. mustard
- 3 tsp. grill seasoning (if you don't have this, substitute 1 tsp. ground coriander powder, 1 tsp. garlic powder, 1 tsp. onion powder, and a pinch of red chili flakes)
- 2-3 tsp. ground cumin powder
- 1 tsp. ground cayenne pepper
- 1 tsp. sweet paprika powder
- Salt and pepper to taste
- Good quality, thickly sliced cheese (I use sharp cheddar -- you need something with a strong flavor to stand up to the spices)
- Hamburger buns (I use potato rolls)
- Pickles (optional)
- Potato chips (optional, but there's something about ruffled potato chips that goes incredibly well with this ... I don't even normally like potato chips!)
Directions:
1. Dice the onion, bell pepper, and carrot into medium-sized cubes. Finely mince the garlic cloves.
2. Put the ketchup, molasses, brown sugar, Worcester sauce, mustard and spices in a bowl. Whisk and set aside.
3. Heat a large skillet on high heat, adding 1-2 Tbsp. of oil (about 2 turns of the pan).
4. Add the onion and garlic to the hot oil. Add some salt to draw out the moisture and cook for 2-3 minutes, until onion is slightly translucent.
5. Add the meat, a pinch of salt and a pinch of pepper. Let the meat brown well and cook it all the way through. Cover it with a lid to keep in moisture.
6. Once the meat has cooked, turn heat to medium. Add the carrot and pepper, with a pinch of salt and pepper. Cook for 2 minutes with the lid on.
7. Add the sauce and spice mixture. Mix ingredients well and cook for 3 minutes, stirring to combine all ingredients thoroughly.
8. Turn the heat to very low, and let simmer for at least 30 minutes with the lid on, stirring once or twice.
9. Remove the lid and cook for another 15 minutes to let some water evaporate.
10. Lightly toast the hamburger buns so they are just warmed through.
11. Make the sandwiches using the meat mixture, a slice of cheese, and pickles in the lightly toasted buns. The potato chips make a great compliment to this, as I mentioned earlier.
Keep in mind that covering the skillet means you'll have a more watery sauce. This really just depends on how "sloppy" you like your sandwich! I like mine at the consistency created by the instructions below; however, feel free to adjust as you please.
A note about the flavor -- this particular combination of sauces and spices creates a really delicious sauce that is a little bit sweet, with a slight kick. If you don't like the sweetness, cut down on the sugar or molasses; similarly, if you don't like that slight bit of heat, reduce the amount of cayenne pepper.
Makes about 8 sandwiches.
Ingredients:
- 1 1/4 pounds ground meat (I use lean ground turkey)
- 1 white or Spanish onion
- 1 red or green bell pepper
- 1 large carrot, peeled
- 2 garlic cloves
- 1 1/2 cups ketchup
- 3 Tbsp. molasses
- 3 Tbsp. (3/4 of a 1/4 cup measure) (packed) light brown sugar
- 2 Tbsp. Worcester sauce
- 2 tsp. mustard
- 3 tsp. grill seasoning (if you don't have this, substitute 1 tsp. ground coriander powder, 1 tsp. garlic powder, 1 tsp. onion powder, and a pinch of red chili flakes)
- 2-3 tsp. ground cumin powder
- 1 tsp. ground cayenne pepper
- 1 tsp. sweet paprika powder
- Salt and pepper to taste
- Good quality, thickly sliced cheese (I use sharp cheddar -- you need something with a strong flavor to stand up to the spices)
- Hamburger buns (I use potato rolls)
- Pickles (optional)
- Potato chips (optional, but there's something about ruffled potato chips that goes incredibly well with this ... I don't even normally like potato chips!)
Directions:
1. Dice the onion, bell pepper, and carrot into medium-sized cubes. Finely mince the garlic cloves.
2. Put the ketchup, molasses, brown sugar, Worcester sauce, mustard and spices in a bowl. Whisk and set aside.
3. Heat a large skillet on high heat, adding 1-2 Tbsp. of oil (about 2 turns of the pan).
4. Add the onion and garlic to the hot oil. Add some salt to draw out the moisture and cook for 2-3 minutes, until onion is slightly translucent.
5. Add the meat, a pinch of salt and a pinch of pepper. Let the meat brown well and cook it all the way through. Cover it with a lid to keep in moisture.
6. Once the meat has cooked, turn heat to medium. Add the carrot and pepper, with a pinch of salt and pepper. Cook for 2 minutes with the lid on.
7. Add the sauce and spice mixture. Mix ingredients well and cook for 3 minutes, stirring to combine all ingredients thoroughly.
8. Turn the heat to very low, and let simmer for at least 30 minutes with the lid on, stirring once or twice.
9. Remove the lid and cook for another 15 minutes to let some water evaporate.
10. Lightly toast the hamburger buns so they are just warmed through.
11. Make the sandwiches using the meat mixture, a slice of cheese, and pickles in the lightly toasted buns. The potato chips make a great compliment to this, as I mentioned earlier.
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