Sweet and Savory Sloppy Joes with Pickles

Why You’ll Love This Recipe

• Balanced sweet-savory flavor from tomato, molasses, Worcestershire, and mustard.
• One pan, weeknight-fast, and kid-approved.
• Thick, glossy sauce that actually clings to the bun—no soggy mush.
• Freezer-friendly filling for future dinners or easy lunches.

Grocery List

• Produce: Yellow onion, garlic, white onion (for topping), dill pickles
• Dairy: Unsalted butter
• Pantry: Ground beef, hamburger buns, tomato sauce, tomato paste, ketchup, molasses, Worcestershire sauce, yellow mustard, apple cider vinegar, smoked paprika, chili powder, red pepper flakes, kosher salt, black pepper, neutral oil

Full Ingredients

For the Sauce

• 1 cup (240 ml) tomato sauce
• 2 tbsp tomato paste
• 1/3 cup (80 ml) ketchup
• 1 1/2 tbsp molasses (unsulphured)
• 1 1/2 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp red pepper flakes (optional, for mild heat)
• 1 1/4 tsp kosher salt (Diamond Crystal; use 3/4 tsp if using Morton)
• 1/2 tsp freshly ground black pepper

For the Beef & Aromatics

• 1 tbsp neutral oil (canola, vegetable, or avocado)
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 garlic cloves, minced
• 1.5 lb (680 g) 85% lean ground beef

For Serving

• 6 soft hamburger buns
• 2 tbsp unsalted butter, softened (for toasting buns)
• 1/2 cup diced white onion (raw)
• 1 cup dill pickle chips

Step-by-Step Instructions

Step 1: Mix the tomato-molasses sauce

In a medium bowl, whisk together the tomato sauce, tomato paste, ketchup, molasses, Worcestershire, yellow mustard, apple cider vinegar, smoked paprika, chili powder, red pepper flakes (if using), kosher salt, and black pepper. This lets the flavors bloom while you start cooking.

Step 2: Toast the buns

Spread butter on the cut sides of the buns. Warm a large skillet over medium heat (about 350°F surface temperature). Toast buns, cut side down, until golden at the edges, 1–2 minutes. Transfer to a tray; keep nearby for assembly. Toasting keeps the buns from getting soggy.

Step 3: Soften the aromatics

Increase the heat to medium-high. Add the oil, then the diced yellow onion. Cook, stirring, until the onion is translucent and lightly golden at the edges, 4–5 minutes. Add the minced garlic and cook just until fragrant, 30 seconds. Do not brown the garlic.

Step 4: Brown the beef

Add the ground beef to the skillet. Cook, breaking it into small crumbles with a spatula, until no pink remains and the meat reaches 160°F, 5–7 minutes. Spoon off excess fat, leaving about 1 tablespoon in the pan for flavor.

Step 5: Sauce and simmer

Pour the sauce over the beef. Stir to coat every crumble. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until thick, glossy, and spoon-coating, 8–10 minutes. If it gets too thick, splash in 2–3 tablespoons water; if it’s thin, simmer 2–3 minutes more.

Step 6: Assemble and serve

Load the saucy beef onto the toasted buns. Top each with a spoonful of diced white onion and a few dill pickle chips. Serve immediately while hot and juicy.

Pro Tips

• Use 85% lean beef for the best balance of flavor and juiciness. Drain to control richness.
• Toast those buns—just 1–2 minutes in a hot skillet makes a big difference in texture.
• Simmer until the sauce is thick and shiny; that’s how you avoid runny sandwiches.
• Adjust sweetness and tang: add 1–2 tsp brown sugar for sweeter or 1–2 tsp extra vinegar for tangier.
• Keep a little extra water nearby to loosen the sauce if it thickens too much on the stove.

Variations

• Smoky Chipotle: Add 1–2 tsp minced chipotle in adobo with the sauce and finish with sliced jalapeños.
• Turkey & Veggie: Swap in 1.5 lb 93% lean ground turkey and add 1 cup finely diced bell pepper or shredded carrot. Add 1 tsp extra olive oil during browning.
• Hearty Meatless: Use 2 cups cooked brown lentils plus 8 oz finely chopped mushrooms. Brown mushrooms with the onion to concentrate flavor.

Storage & Make-Ahead

Cool the beef mixture completely, then refrigerate in an airtight container for up to 4 days or freeze up to 3 months. Reheat gently on the stovetop over medium-low with a splash of water until simmering and hot (at least 165°F). Keep buns, diced onion, and pickles separate until serving so everything stays fresh and crisp. The sauce can be mixed up to 3 days ahead and refrigerated.

Nutrition (per serving)

Approximate for 1 sandwich with bun, onions, and pickles: 510 calories; 26 g fat; 38 g carbohydrates; 25 g protein; 2 g fiber; 980 mg sodium.