Sloppy Joe sliders on homemade buns.

I’ve made these Sloppy Joe’s before and they were wonderful. I vow to never go back to a can and why should anyone? I get to use organic ingredients and I don’t have to add green peppers if i don’t want to. Also, the onions and green peppers in the cans don’t even have flavor or texture by the time you get them anyway, just flavorless mush. Now, we didn’t have buns either and J will NOT use sliced bread for anything that should have a bun. I don’t agree but I can somewhat understand. That means I got to learn how to make my own buns! I tried the first recipe I could find with good comment reviews and wallah! The girls loved them and the buns were perfect size and flavor. Plus they were a little more sturdy then regular buns, for lack of a better word. They were perfect for the sloppiness of the Joe meaning they didn’t sag or get mushy. Also when making your own buns you can make them any size you wish. I decided to go with sliders to be different and cute as well as a big Sloppy Joe is very hard to handle, especially for a 5 year old. We ate everything up and even little Z ate a whole sandwich to herself. They were perfect for her little hands. Kid and mother approved. These will be in rotation.

Sloppy Joe Sliders & Homemade Hamburger Buns

Recipe for homemade hamburger buns found at Blisstree. Sloppy Joe recipe from Rachel Ray on food network.

Hamburger Bun Ingredients
1/2 c. milk
1/4 c. water
2 T. unsalted butter
2 1/4 c. unbleached all purpose, white whole wheat mix (1 1/2 c. unbleached + 3/4 c. white whole wheat)
1 1/2 T. active dry yeast
1/2 T. honey
3/4 t. sea salt
1/2 free range organic egg room temp., beaten (reserve other half of egg for an egg wash if you like)
some sesame or poppy seeds if you like
Sloppy Joe Ingredients
1 T. extra virgin olive oil, to coat bottom of pan
1 lb. grass fed organic ground beef
1/4 c. turbinado sugar, blended into a fine powder
2 t. steak seasoning blend, I didn’t have I didn’t use
1 med. onion chopped, girls don’t like onions, I didn’t use
1 T. red wine vinegar
1 T. Worcestershire sauce
1 can (15 oz.) organic tomato sauce
2 T. organic tomato paste, about
handful of fresh basil, chopped

Start with making the hamburger buns as they will need time to rise and you can do the Sloppy Joe’s during that time. Heat milk, water, honey and butter just until butter is melted and remove from heat. Beat egg in a small bowl slowly add half of the egg to the mixture (use a thermometer to make sure the mixture is not over 120 degrees first). Reserve the rest of the egg for making an egg wash before baking. Mix one cup of the flour mixture with the yeast and salt and add to the liquid mixture. Mix well and then add the rest of the flour in 1/2 c. at a time. When dough starts to pull away form sides start kneading till its smooth and elastic, about 5 minutes. Divide dough into 8 equal sized balls and place on a cookie sheet lined with silpat or parchment paper. Flatten balls just a bit (like hamburger buns, so they don’t come out more like rolls) and let rise for 30 – 35 minutes or until about double in size.

Now is a good time to make Sloppy Joe’s. Heat oil in pan and cook onions till soft. Then add meat and brown. Add the rest of the ingredients except basil and cook over low heat until rolls come out of oven stirring frequently.

After buns have risen brush with melted butter or an egg wash using second half of beaten egg and some water. Sprinkle some sesame seeds or poppy seeds if you wish and bake at 400 degrees for about 10 minutes. Take out of oven and cool for a few minutes.

Add basil to Sloppy Joe mix now.

After buns have cooled a bit, slice and slop on some Joe and dig in! Wonderful!

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