Wickles Wicked Asian Sloppy Joes
Ingredients:
For the Sloppy Joe Mixture:
- 1 Tbsp vegetable oil
- 2 lbs lean ground beef (can substitute pork, chicken or turkey)
- 2 yellow onions, finely diced
- 3 celery stalks, finely diced
- 4 jalapeños, stemmed, seeds removed and finely diced (or 1 green pepper finely diced)
- 1 Tbsp minced fresh ginger
- 3 cloves garlic, minced
- Dirty Dill Chips
- 1 14-ounce can petite diced tomatoes
- 3 Tbsp tomato paste
- 1 cup hoisin sauce (8 ounces)
- 1 lime, juiced
- 3 Tbsp water
- Optional: 1 Tbsp sambal oelek or hot sauce for heat
- 12 slider buns or Boston Bibb Lettuce
- 1 head of iceberg lettuce, shredded
For Pickled Carrots and Onions:
- 1 small red onion, sliced
- 2 large carrots, shredded
- ½ cup rice vinegar
- 2 Tbsp sugar
- ¼ tsp salt
- ¾ ounce fresh ginger, peeled and chopped into very thin matchsticks
Directions:
For the Sloppy Joe Mixture:
- Heat a large deep, heavy saucepan over medium-high heat. Add vegetable oil and the beef. Brown the beef, breaking up any clumps with a spatula, and cook about 6 minutes. Drain any excess grease and set aside.
- Add onions, celery, and jalapeños and sauté until soft, about 5 minutes. Add the garlic and ginger and sauté 1 more minute.
- Add tomato paste, diced tomatoes, hoisin sauce, lime juice, and water. Bring the mixture to a slow simmer and fold in the meat. Cover and sauté until cooked down and thickened, 20-30 minutes. Add more water if the mixture gets dry.
- Serve the Asian Sloppy Joe mixture with slider buns or Boston Bibb Lettuce with some of the pickled carrots and onions, dill pickles, and shredded lettuce if serving on a bun.
For the Pickled Carrots and Onions:
- Heat vinegar, sugar, and ginger in a saucepan over medium-low heat, stirring, until sugar has dissolved – about 3 minutes. Transfer to a bowl and allow mixture to cool to room temperature.
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Add the carrots and onions, toss well and allow to sit for 10 minutes on the counter. Transfer to an airtight container and chill covered until ready to use.
