Early on many of us learned there are some unwritten, somewhat ambiguous, riddled with exceptions rules in life. Depending on where you grew up, where you live now, how attentive you were in your early adult life, or whether or not the mere thought of a rule sends you spiraling downward, the customs and etiquette around food and social gatherings is a bazillion shades of gray. Living in the Midwest for approximately 95% of my life, being brainwashed by Martha Stewart while in my still impressionable early twenties, and suffering from the vice known as 'perfection', has significantly influenced my food and social gathering set of maxims. In my world, all social gatherings must involve some kind of food, semi- or full out homemade, as well as beverages, preferably alcoholic in nature. Whether it's simply serving a big bowl of microwaved popcorn and ice cold bottled beer or a four-course dinner accompanied by some great bottles of wine, my so-called book of social gathering and food rules has undergone a myriad of nuanced changes over the years. However, one thing hasn't changed. Doctoring up a packaged mix or can of Manwich Sloppy Joes would be nothing short of committing a sacrilegious act along with reliving a bad childhood memory. Sloppy Joes must be made from scratch Well, sort of. Bottled ketchup, sweet chili sauce, Worcestershire sauce, and hot sauce are amongst the list of ingredients one might put into the semi-homemade category.
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For years my recipe for homemade Sloppy Joes came from a fellow co-worker. Amongst the gifts my childhood best friend gave me for my birthday this year was the
Foster's Market Favorites, the 25th Anniversary Collection cookbook. One of Sara Foster's recipes immediately catching my attention was the Sloppy Joes Topped with Cheddar Cornbread, a kind of Sloppy Joe casserole. For a moment I considered making this casserole version. Then I came across a Cornbread Muffin recipe while looking through an old Cook's Illustrated magazine. Abruptly I switched gears and decided to make the Sloppy Joes sans the cornbread topping as well as try the new muffin recipe. Using Sara's Sloppy Joe recipe and being inspired by the use of Avocado Crema as an accompaniment, I hoped these Sloppy Joe Sliders with Avocado Crema and Jalapeños would be the new, next best, homemade Sloppy Joes in my life.
Before you scroll down to the list of ingredients listed in the recipe below, let me take a Johnny Carson mind-reading Karnack moment and tell you not to be dissuaded by what may seem like a long list. In order to achieve thicker than soup Sloppy Joes, ones having a spicy-sweet tang, each and every one of these ingredients is needed to build their deep, layered savory flavor.
The original recipe called for two (2) pounds of ground beef. With so many ground beef options, I decided to use a combination of Ground Round (85% lean) and Ground Chuck (80% lean). There is flavor in fat, but too much or too little fat results in either a too fatty or too dry taste to a Sloppy Joe. The Ground Round, Ground Chuck mixture worked better than well (See Notes below). Additionally I increased the amount of the beef to almost two and a half pounds (2.34 pounds to be exact) in order to achieve a meatier Sloppy Joe consistency.
To achieve the maximum flavor possible and an uber thick hearty texture, the Sloppy Joes were cooked over low heat for almost 45 minutes after all of the ingredients had been added.
One taste of these Sloppy Joes and your taste buds will be tantalized in ways you never imagined Sloppy Joes were capable of doing.
While it may seem like a slightly non-traditional combination, I beg you to fully embrace the concept of topping these Sloppy Joe Sliders with Avocado Crema and Jalapeños. The sweet-spicy tang of the meat mixture, the cool creamy taste of the crema, the crunch of the sliced (jarred) mild jalapeños, and richness of the bread will completely transform all perceptions one may have on these 'messy to eat' sandwiches. They might also have you wondering how this much awesomeness had been missing in your life.
This Avocado Crema recipe is easy to make. A cup of sour cream (or Mexican Crema), a whole ripe, diced avocado, juice from half of a small lime (about a teaspoon) and a pinch of kosher salt whirled together in the food processor until creamy takes less than a couple of minutes to come together. When assembling the sliders, top the meat mixture with a tablespoon of the crema and several jalapeño slices.
Note: I used the mild-deli instead of the hot jalapeños, but if you like added heat, go for it!
As much as I had loved the Sloppy Joe recipe I had been using for years, these call into the over the moon category. Whatever preconceptions you have about Sloppy Joes, be prepared to have your mind-blown and food rules changed. These are the kind of rule changing, throwdown worthy Sloppy Joes one gladly put up against anyone claiming to have their 'best' sloppy joe version.
To round out a meal where the Sloppy Joe Sliders with Avocado Crema and Jalapeños are the main course, serve with
Calico Coleslaw, ridged potato chips, domestic/imported bottled beer and/or
margaritas. These sliders would be also be memorably great served as a hearty appetizer.
Recipe
Sloppy Joe Sliders with Avocado Crema and Jalapeños (slight adaptation to Sara Foster's Sloppy Joes Topped with Cheddar Cornbread recipe shared in her cookbook Foster's Market Favorites)
Ingredients
Sloppy Joes
1 Tablespoon vegetable or canola oil
1 large onion, diced
2 1/4 - 2 1/3 pounds of ground beef - equal parts Ground Round (85% Lean) and Ground Chuck (80% Lean)
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 jalapeño, cored, seeded, and diced
2-3 garlic cloves, minced
1 cup ketchup
1 cup sweet chili sauce
2 Tablespoons Worcestershire sauce
2 Tablespoons balsamic vinegar
1 teaspoon hot sauce
1/2 teaspoon crushed red pepper flakes
1/4 to 1/2 cup water
Avocado Crema
1 cup sour cream or Mexican Crema
1 ripe avocado, diced
Freshly squeezed lime juice from half of a small lime, about a teaspoon
Pinch of kosher salt
Slider buns (store bought or homemade)
Jarred jalapeño slices (recommend mild/tame or deli style)
Directions
Sloppy Joes
1. Heat oil in a large skillet over medium heat. Add diced onions and cook until softened (approximately 5 minutes).
2. Add ground beef to the skillet, breaking it up as it cooks. Season with the chili powder, garlic powder, salt and pepper. Continue to cook, stirring frequently, until the beef is cooked through (approximately 10 minutes). Drain off any fat from the skillet.
3. Stir in diced jalapeño and minced garlic. Continue cooking for an additional 2 minutes.
4. Add ketchup, chili sauce, Worcestershire sauce, balsamic vinegar, hot sauce and red pepper flakes. Stir in 1/4 cup of water (if too thick add the remaining 1/4 cup). Reduce heat to low and cook for 40-45 minutes to allow flavors to fully develop. Note: Mixture should have a thick consistency.
Avocado Crema
1. In a food processor, combine sour cream, avocado, lime juice and salt. Process until smooth.
2. Store any remaining avocado crema covered in the refrigerator.
Assembly
1. Top the slider bun with the sloppy joe mixture, a Tablespoon of the avocado crema and several mild (jarred) jalapeño slices. Cover with top of bun.
2. Place a skewer in the center of the sloppy joe. Serve immediately
Notes: (1) Instead of using a combination of Ground Round and Ground Chuck, consider using all Ground Round. (2) Whichever ground beef combination you use, drain any fat before adding in the garlic and jalapeños. (3) Use softer slider rolls (I used Martin's Potato Rolls) so the sloppy joe sauce can soak into the bread yet still be hand held eatable. (4) A twelve ounce bottle of Bennett's Chili Sauce yields one measured cup of the chili sauce. (5) To ensure the sloppy joes are not too sloppy, start by adding only 1/4 cup of water into the mixture. If too thick, add the additional quarter cup (or more if necessary). (6) Can be made the day before and reheated. If necessary, add a little water to achieve a not too thick consistency.
Garden of the Gods, Colorado Springs. Three Graces, Balanced Rock and Siamese Twins rock formations. (September 2016)
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