Bacon Brown Sugar Sloppy Joes Recipe

Bacon Brown Sugar Sloppy Joes Recipe

How To Make Bacon Brown Sugar Sloppy Joes

This recipe takes sloppy joes to an exciting level. Tender brioche buns are filled with a mix of caramelized beef, salty bacon, and caramelized brown sugar.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes

Serves:

Ingredients

  • ½lbthick sliced bacon,chopped
  • 1cupyellow onion,diced
  • 2clovesgarlic,minced
  • 1red bell pepper,chopped finely
  • lbsground beef,(85/15 fat content)
  • 1tsppaprika
  • 2tbsptomato paste
  • 2cupstomato sauce
  • ¼cupbrown sugar
  • 4brioche rolls
  • bacon slices,optional
  • brown sugar,optional

Instructions

  1. In a large skillet cook the bacon on medium high heat for 2 to 3 minutes or until crispy but still bendable.

  2. Remove the bacon from the pan and reserve about 2 tablespoons of the oil to cook the onion, garlic and red bell pepper.

  3. Once softened add in the beef, lower the heat to medium and cook well, breaking it apart but leaving some chunks about the size of a raspberry or small grape.

  4. Cook for 5 to 6 minutes until well browned, then add in the paprika, tomato paste, tomato sauce, and brown sugar.

  5. Stir well, continue cooking for 5 to 6 minutes until the sauce starts to evaporate and the mixture becomes “sloppy”.

  6. Add the bacon back in.

  7. Toast the buns then spoon over the mixture and top with additional bacon and sprinkle of brown sugar (if desired).

Nutrition

  • Calories: 1076.38kcal
  • Fat: 72.07g
  • Saturated Fat: 25.29g
  • Trans Fat: 2.12g
  • Monounsaturated Fat: 31.38g
  • Polyunsaturated Fat: 7.28g
  • Carbohydrates: 57.76g
  • Fiber: 5.01g
  • Sugar: 25.12g
  • Protein: 48.18g
  • Cholesterol: 206.40mg
  • Sodium: 1547.78mg
  • Calcium: 136.00mg
  • Potassium: 1300.16mg
  • Iron: 7.27mg
  • Vitamin A: 146.04µg
  • Vitamin C: 51.75mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Comments

Leave a comment

Replying to