Sloppy Joe Ground Turkey Hamburger Mix

Votes: 6

Time: 3 hours 55 minutes
Complexity: easily
Servings: 4

To make Tyler Florence's homemade Sloppy Joe burger meat mix, simmer ground turkey in a sauce made from tomato paste, brown sugar and yellow mustard, then sandwiched between two bun halves with pickles.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sloppy Joe

Extra-virgin olive oil
1 large onion, diced
700 g lean ground turkey
Coarse salt and freshly ground black pepper
2 tbsp. ketchup
1/4 cup yellow mustard
1/4 tsp cayenne pepper
1 tbsp. l. brown sugar
2 tbsp tomato paste
1 tbsp red wine vinegar
12 small round buns

Homemade pickled cucumbers

5 pickling cucumbers (about 10 cm long)
4 slices fresh horseradish, peeled and cut into 1.5cm slices
4 sprigs of fragrant dill
1 cup natural 5% vinegar
1 cup of sugar
3 tbsp of water
4 peeled cloves of garlic
2 tbsp. pickling seasoning
2 teaspoons turmeric
Coarse salt and freshly ground black pepper
Additional accessories: 1 1L screw-top jar, sterilized in boiling water

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place a heavy-bottomed saucepan over medium-high heat and add 3 cups of olive oil (approximately 40 ml). Add the onion and sauté for 2-3 minutes until translucent. Add the ground turkey, season generously with salt and pepper, and cook thoroughly, stirring and breaking up the pieces with a wooden spoon, for 7-10 minutes. Add the ketchup, mustard, cayenne pepper, brown sugar, and tomato paste. Reduce the heat and simmer for 10-12 minutes. At the end of cooking, add the red wine vinegar and season again before spooning the ground turkey onto the pickle buns.
Homemade pickled cucumbers

Wash the cucumbers, cut them into 0.5 cm thick slices and place them in hot sterilized jars with horseradish and dill.

Place a large saucepan over medium heat and add vinegar, sugar, water, garlic, and pickling spices. Bring the marinade to a boil, pour it over the cucumbers and horseradish, and cover. Let cool to room temperature, then store in the refrigerator. You can use them chilled, but for best flavor, let them sit overnight.

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