RECIPE: Blending mushrooms with beef makes for an even meatier sloppy Joe
I’ve had a hankering for a sloppy Joe since last fall when I enjoyed a slightly similar Tuscan beef ragu crostone. I’ve been contemplating remaking the beloved American retro recipe into a good and good for you version.
There’s a culinary concept known as “blended burger,” in which half of the ground beef in a recipe is replaced with chopped mushroom, resulting in a burger that is lower in calories, sodium and cholesterol than a traditional beef burger. The umami in mushrooms blends seamlessly with the beef to increase flavor and moisture. In a dish such as this, it doesn’t detract from the flavor of the beef; it enhances it.
Mushrooms are health and wellness superstars and I include them in my meals several times a week. For this blend, I’ve chosen cremini mushrooms. Similar in appearance to white button mushrooms, they have a light-tan to rich brown cap and a firm texture. The key to this recipe remaining thick, meaty and spoonable is to cook the mushrooms until almost dry before adding the ground beef. If the mushrooms are not well cooked, they will exude moisture into the beef and you’ll have a saucy Joe, not a sloppy Joe.
This recipe calls for a half pound of meat and most pre-packaged beef is sold in 16-ounce blocks. What to do with the remaining 8 ounces? You can double the recipe, freeze the extra raw meat, or do what I often do: Cook the beef and freeze it for later use in a taco salad or burrito.
Blended Burger Sloppy Joe
- 1 onion, chopped
- 16 ounces cremini mushrooms, stem ends removed and chopped
- 8 ounces grass-fed ground beef (90% lean)
- 1/2 cup unsweetened ketchup
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 whole wheat buns, warmed
- Spray a large skillet with nonstick spray. Heat over medium-high heat. Add the onion and mushrooms and cook, stirring occasionally, until the mushrooms are dry and the onions are golden, about 5 minutes. Reduce the heat to medium. Add the beef; break up the meat with a wooden spoon and cook until browned, about 5 minutes.
- Add the ketchup, mustard, Worcestershire sauce and stir to combine. Add the garlic powder and smoked paprika. Season with the salt and pepper. Stir to combine. Cook over medium-low heat until the mixture is thick, 3 to 5 minutes.
- Spoon 1/2 cup of the mixture into each bun. Serve immediately.
Nutritional information
Per serving: Per serving: 260 calories (percent of calories from fat, 12), 22 grams protein, 36 grams carbohydrates, 9 grams total sugars, 5 grams fiber, 4 grams total fat (1 gram saturated), 34 milligrams cholesterol, 697 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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