Sloppy joes are super easy to make yourself and although that manwich sauce is pretty tasty and even easier, this is a good way to make sure you're eating what you want to eat. Control the salt and the spice and even the meat type. We were going to make these with ground dark meat turkey but when Sean got to the grocery store he texted me to ask if we could have them with bison. Bison is probably my favourite meat when it comes to burgers anyways so why not? It's pretty much on par with the nutrients/fat/calories in turkey with substantially more flavour.
Other than the bison meat change we found we needed a bit more of the passata to make it "Sloppy". We also found this made waaay more than 4 servings. So far we've gotten 8 and there's probably at least 4 more left. This will depend on how much you put on each bun though.
Here's the recipe adapted slightly with how we made it.
Southwestern Sloppy Joes
(Adapted from Canadian Living)
1 tbsp (15 mL) olive oil
1 onion, diced
1 jalapeño pepper
2 cloves garlic, grated or minced
1 lb (454 g) lean ground bison (Or beef)
2 tsp (10 mL) chili powder
1-1/2 tsp (7 mL) ground cumin
1-1/2 tsp (7 mL) ground coriander
1 pinch salt
1 pinch pepper
1 pinch cayenne
1-1/2 Cup (375 mL) bottled strained tomatoes, (passata)
1 can rinsed drained black beans
1/2 cup (125 mL) frozen corn kernels
2 tbsp (30 mL) lime juice
2 tsp (10 mL) liquid honey
Hamburger Buns
Shredded cheese
In large skillet, heat oil over medium heat; cook onion, jalapeño pepper and garlic, stirring occasionally, until softened, 6 to 8 minutes.
Add bison; cook over medium-high heat, breaking up with spoon, until browned, about 5 minutes.
Add spices; cook for 1 minute or until fragrant. Add tomatoes, beans, corn, lime juice and honey; cook until slightly thickened, 5-10 minutes.
In the meantime, if you'd like, toast your buns. I recommend this to keep the integrity (somewhat) of your Sloppy Joe. Otherwise that bun will be a soggy mess in no time!
Divide evenly among bottoms of buns; sprinkle with cheese. Cover with tops of buns or leave open face for a higher meat to bun ratio.
1-1/2 Cup (375 mL) bottled strained tomatoes, (passata)
1 can rinsed drained black beans
1/2 cup (125 mL) frozen corn kernels
2 tbsp (30 mL) lime juice
2 tsp (10 mL) liquid honey
Hamburger Buns
Shredded cheese
In large skillet, heat oil over medium heat; cook onion, jalapeño pepper and garlic, stirring occasionally, until softened, 6 to 8 minutes.
Add bison; cook over medium-high heat, breaking up with spoon, until browned, about 5 minutes.
Add spices; cook for 1 minute or until fragrant. Add tomatoes, beans, corn, lime juice and honey; cook until slightly thickened, 5-10 minutes.
In the meantime, if you'd like, toast your buns. I recommend this to keep the integrity (somewhat) of your Sloppy Joe. Otherwise that bun will be a soggy mess in no time!
Divide evenly among bottoms of buns; sprinkle with cheese. Cover with tops of buns or leave open face for a higher meat to bun ratio.
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