Red Meat Allergy Friendly Sloppy Joes
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Learn more →Ingredients
4 servings
- 2 tbsp garlic-infused oil
- ½ cup scallions, green tops only, thinly sliced
- 1 medium green bell pepper, finely diced
- 1 lb ground beef (85% lean)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 1 can (14.5 oz) diced tomatoes, drained
- 3 tbsp tomato paste
- 2 tbsp maple syrup
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp worcestershire sauce
- ½ tsp smoked paprika
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 4 gluten free hamburger buns
Instructions
- 1
Heat the garlic-infused oil in a large (12-inch) skillet over medium heat until shimmering. Add the scallion greens and bell pepper and cook, stirring occasionally, until the pepper is softened and the scallions are fragrant, about 5 minutes.
- 2
Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 7–8 minutes. Tilt the skillet and spoon off any excess fat, leaving about 1 tablespoon in the pan.
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