Extra Veggie Sloppy Joes



1 teaspoon vegetable oil
2 pound Laura’s 92% Lean Ground Beef
1/2 onion (small, diced)
4 ounce button mushrooms (chopped finely)
1 zucchini (small, diced)
1 yellow, red or orange bell pepper (small, diced)
2 clove garlic (minced)
1 1/2 cup ketchup
1 tablespoon brown sugar
2 teaspoon chili powder
1/2 teaspoon mustard
2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne (optional)
3/4 cup water
salt & pepper to taste
8 whole wheat hamburger buns
2 cup shredded purple cabbage
2 teaspoon pickle juice
4 dill picke spears (cut in half crosswise)
salt & pepper to taste



Place a large skillet over medium heat. Add the oil followed by the ground beef, then season with salt and pepper. Cook the ground beef until browned, breaking it up as you go. Add the onions, mushrooms, zucchini, bell pepper, and garlic. Continue cooking until all of the liquid evaporates, about 6 minutes, then cook for 2 minutes more to caramelize the meat a little.
Add the ketchup, brown sugar, chili powder, mustard, Worcestershire sauce, cayenne (if using), and water. Bring to a boil over high heat, then reduce the heat to low and simmer until the sloppy joes become saucy and delicious.

While the sloppy joe mixture is simmering, combine the pickle juice and shredded cabbage in a medium bowl.
Evenly distribute the sloppy joe mixture among the buns and top with an even amount of pickled cabbage. Place the top bun on, serve with a half pickle, and enjoy!

sourceĀ laurasleanbeef

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