Sloppy Joe Skillet

Method

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1. Heat the oil in a wide frying pan over a high heat.

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2. Add the mince in a single layer and leave it 4 minutes without touching it.

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3. Break it up and brown 3 minutes more, then tip off any excess fat.

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4. Add the onion and pepper and cook 5 minutes.

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5. Stir in the garlic and tomato purée and cook 2 minutes.

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6. Add the tomatoes, sugar, Worcestershire, mustard, vinegar, paprika, salt and pepper.

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7. Simmer 10 minutes, stirring, until thick enough to hold its shape on a spoon.

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8. Taste and add more vinegar if it is too sweet.

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9. Toast the buns cut-side down in a dry pan for 1 minute.

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10. Spoon the mixture onto the buns and serve at once.

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Chef’s Tips

• Four minutes untouched before you break the mince up.
• Thick enough to hold on a spoon, or it soaks the bun.
• Vinegar at the end balances the sugar.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Coleslaw
• Dill pickles
• Crisps

Storage & Reheating

The filling keeps 3 days refrigerated and freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.