Ingredients
- 8 slices bacon cooked until crisp
- 1 tablespoon reserved bacon grease or olive oil
- 1 small white onion diced
- 1 pound ground beef
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup barbecue sauce
- ¼ cup ketchup
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 4 brioche buns
- 4 slices pepper jack cheese or 8 for extra cheesy sandwiches
- ⅓ cup crispy fried onions
- 1 medium jalapeño thinly sliced
Instructions
- Heat the reserved bacon grease or olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 4 to 5 minutes, or until softened and translucent.
- Add the ground beef. Cook for 7 to 10 minutes, breaking it into small pieces, until browned and no pink remains.
- Drain any excess grease from the skillet.
- Stir in the paprika, garlic powder, onion powder, salt, and black pepper.
- Add the barbecue sauce, ketchup, mustard, and Worcestershire sauce. Stir until the beef is evenly coated.
- Bring the mixture to a low simmer and cook for approximately 2 minutes, or until the sauce has slightly thickened.
- Lightly toast the cut sides of the brioche buns.
- Spoon the sloppy joe mixture onto the bottom half of each bun.
- Top each sandwich with pepper jack cheese, jalapeño slices, crispy fried onions, and 2 slices of bacon.
- Add the top buns and serve immediately.
Nutrition
Notes
Notes
- Use 85/15 or 90/10 ground beef for a good balance of flavor and manageable grease.
- Remove the jalapeño seeds and membrane for less heat.
- Toast the buns shortly before assembling to help prevent sogginess.
- Refrigerate the beef mixture separately from the toppings for up to 3 days.
- Freeze the cooled beef mixture in an airtight container for up to 3 months.
- Reheat it on the stovetop, adding a splash of water or broth if the sauce is too thick.