Description

Rich, saucy beef piled onto sweet Hawaiian buns with melty Havarti and your choice of garlic aioli or chive cream sauce makes this comfort-food classic hard to resist.

Ingredients

Scale

For the Sloppy Joes

1/2 tbsp olive oil

1/4 cup finely diced sweet onion

2 cloves garlic, minced

1/2 lb 90/10 ground beef

4 oz no salt added tomato sauce

1 tbsp ketchup

1 1/2 tsp Worcestershire sauce

1 1/2 tsp apple cider vinegar

1/2 tsp Dijon mustard

1 1/2 tsp brown sugar

1/4 tsp kosher salt

1/4 tsp black pepper

1/4 tsp smoked paprika

2 Hawaiian burger buns

2 slices Havarti cheese (optional)

For the Garlic Aioli

2 tbsp mayonnaise

1 small garlic clove, finely grated

1/2 tsp lemon juice

Pinch kosher salt

Pinch black pepper

For the Chive Cream Sauce

1 tbsp mayonnaise

2 tbsp sour cream

1 tbsp plain Greek yogurt

1 tbsp finely chopped chives

1 tsp lemon juice

1 small garlic clove, finely grated

Pinch kosher salt

Pinch black pepper

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Instructions

In a small bowl, whisk together the tomato sauce, ketchup, Worcestershire sauce, apple cider vinegar, Dijon mustard, brown sugar, kosher salt, black pepper, and smoked paprika. Set aside.
In a separate small bowl, combine the mayonnaise, garlic, lemon juice, kosher salt, and black pepper to make the garlic aioli. Refrigerate until ready to use.
If making the chive cream sauce, whisk together the mayonnaise, sour cream, Greek yogurt, chives, lemon juice, garlic, kosher salt, and black pepper in another small bowl. Refrigerate until ready to use.
Heat the olive oil in a skillet over medium heat.
Add the onion and cook for 4–5 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Add the ground beef and cook until browned, breaking it into small crumbles as it cooks. Drain any excess grease if needed.
Pour the prepared sauce into the skillet and stir until the beef is evenly coated.
Reduce the heat to medium-low and simmer for 10–15 minutes, stirring occasionally, until thickened and saucy.
While the mixture simmers, lightly butter and toast the Hawaiian buns until golden.
If using Havarti, place a slice over the sloppy joe mixture for the last minute of cooking and let it melt before loading it onto the bun.
Spread the garlic aioli on both sides of the toasted buns or use the optional chive cream sauce instead.
Pile the sloppy joe mixture onto the bottom buns.
Drizzle with a little extra garlic aioli or chive cream sauce, if desired, and finish with the top buns.

Notes

The sloppy joe filling should be thick enough to mound on the bun without running everywhere. If it becomes too thick while simmering, add a splash of water.

This recipe is designed to be saucy without being sloppy. Mixing the sauce ingredients together before adding them to the pan helps distribute the flavors evenly and keeps the beef from developing hot spots of sweetness or acidity.

The garlic aioli adds a richer finish, while the optional chive cream sauce offers a fresher, tangier alternative for those who prefer a lighter topping.

Lightly toasting the Hawaiian buns helps them hold up to the saucy filling while adding another layer of flavor.

Havarti adds a creamy richness that pairs beautifully with the smoky, tangy beef filling.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stove Top
Cuisine: American