Asian Sloppy Joes
As a kid I always looked forward to my mom's sloppy joes, which she made with hoisin sauce in place of tomatoes and onions. It really worked. So I salute her here with my own hoisin-sauce version, which sneaks some tomatoes back in for acidic balance, and includes jalapeño for a bit of heat. (Sorry, Mom!) I also supplement the usual beef with ground pork-another bow to my Asian roots. It's a delicious variation, but feel free to use the traditional beef alone (just please make sure the ground beef has some fat in it, for flavor).
Serves 4 to 6
2 tablespoons grapeseed or canola oil
2 medium red onions, cut into 1/4-inch dice
1 cup celery cut into 1/4-inch dice
2 jalapeños, stemmed and minced, or 1 tablespoon sambal oelek or hot sauce
1 pound ground beef
1 pound ground pork
8 ounces chopped roma tomatoes, canned or fresh
1 1/2 cups Hoisin-Lime Sauce
Kosher salt and freshly ground black pepper to taste
4 to 6 hamburger buns
1 head of iceberg lettuce, shredded
- Heat a large deep, heavy saucepan over high heat. Add the oil and swirl to coat the pan. Add the onions, celery, and jalapeños and sauté until soft, about 2 minutes. Add the beef and pork and brown lightly, breaking up any clumps with a wooden spoon, about 5 minutes.
- Add the tomatoes and the Hoisin-Lime Sauce and season with salt and pepper. Bring the mixture to a slow simmer and cook until cooked down and thickened enough to mound when ladled, 30 to 45 minutes.
- Toast the buns and place a bottom half on each serving plate. Top with some of the lettuce, large scoops of the sloppy joe mixture, and more lettuce. Place the top buns over the contents and serve.