American · main

Sloppy Joes on Toasted Buns

Sloppy Joes on Toasted Buns reads sweetness 4.8, umami 4.7 and allium 4.2 on Palate's 0–10 flavor X-ray — a American main, about 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.4 / 10
• Sweet & Fruity — 5.2 / 10
• Sour & Bright — 4.3 / 10
• Bitter & Earthy — 2.7 / 10
• Rich & Fat — 4.8 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Sweetness 4.8 · Umami 4.7 · Allium 4.2 · Sourness 4.1 · Richness 4.1 · Salinity 4.1 · Earthy 2.5 · Funk & Ferment 2.3 · Nutty 2.2 · Warm Spice 1.4 · Bitterness 1.4 · Herbaceous 1.3 · Fruity 1.3 · Heat 0.8 · Floral 0.8 · Citrus 0.5

What's in it (16)

• vegetable oil — 14 g
• extra-lean ground beef — 454 g
• yellow onion — 110 g
• green bell pepper — 100 g
• garlic — 9 g
• tomato paste — 15 g
• ketchup — 237 g
• water — 59 g
• brown sugar — 25 g
• worcestershire sauce — 15 g
• yellow mustard — 15 g
• apple cider vinegar — 15 g
• salt — 5 g
• black pepper — 3 g
• whole wheat hamburger buns — 400 g
• unsalted butter — 27 g

Time & effort: about 32 min · effort: involved

Nutrition (per 100 g, engine-estimated): 158.8 kcal, 10.2 g protein, 5.9 g fat, 19.3 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, breaking it into small crumbles with a spatula, and cook until deeply browned, 6-7 minutes. Drain off all but about 1 tablespoon of fat.
2. Add the onion and bell pepper to the skillet; cook, stirring occasionally, until softened and lightly golden at the edges, 5-6 minutes.
3. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds.
4. Stir in the tomato paste and cook, stirring, until it darkens slightly and coats the meat, about 1 minute — this builds a deeper base flavor than ketchup alone.
5. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, cider vinegar, salt, and black pepper to combine.
6. Reduce the heat to low and simmer uncovered, stirring every few minutes, until the mixture is thick enough to mound on a spoon with no pooling liquid, 12-15 minutes.
7. While the mixture simmers, butter the cut sides of the buns.
8. Toast the buttered buns, cut side down, in a dry skillet over medium heat until deep golden brown, 2-3 minutes.
9. Taste the beef mixture and season with more salt if needed.
10. Spoon the mixture generously onto the toasted bun bottoms, cap with the tops, and serve right away while the buns are still warm and crisp.

Dishes with a similar flavor shape

• Sheet-Pan Turkey Meatloaf with Green Beans — American
• Grilled Veggie and Tofu Skewers — American
• Butternut Squash Soup with Brown Butter — American
• Black Bean Soup (Sopa de Frijoles Negros) — Cuban
• Ciorbă de Perișoare (Sour Meatball Soup with Borș and Lovage) — Romanian

Keep reading: what sweetness, umami, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.