Yield: 4 Servings

ATK

We found that treating the ground beef with baking soda (so that it retained more moisture when cooked) and then breaking it down to a fine, uniform texture in the skillet delivered a tender, flavorful, and cohesive mixture that stayed put when placed on a bun. Limiting the aromatics to just onion (also treated with baking soda to soften it) made for a beefier-tasting mixture with a rich, luxurious texture. We made ketchup’s sweet-tangy flavor more complex by adding vinegar, red pepper flakes, and sugar and balanced it out with generous amounts of tomato paste, paprika, and Worcestershire sauce. Finally, we served it all up on soft hamburger buns.

• 2TBS water, divided
• ½tsp plus ⅛ tsp baking soda, divided
• 1lb 85 percent lean ground beef
• ½tsp plus ⅛ tsp table salt, divided
• 2tsp vegetable oil
• ½onion, chopped fine
• 2garlic cloves, minced
• 2tsp packed brown sugar, plus extra for seasoning
• 2tsp paprika
• ¼tsp red pepper flakes
• ¼cup tomato paste
• ⅓cup ketchup
• 1TBS red wine vinegar,
• plus extra for seasoning
• 1TBS Worcestershire sauce
• ½tsp cornstarch
• 4hamburger buns

Tossing the beef with baking soda in step 1 helps keep it tender and juicy; adding baking soda to the skillet with the onion in step 2 helps the onion break down. You may substitute 90 percent lean ground beef in this recipe, but the cooked mixture will be a bit less tender. Serve the Sloppy Joes with pickle chips, if desired.

Combine 1 TBS water and ½ tsp baking soda in small bowl. In large bowl, toss beef with baking soda mixture and ½ tsp salt until thoroughly combined. Set aside.

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and remaining ⅛ tsp baking soda and stir to coat. Cook, stirring occasionally, until onion is softened, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in sugar,paprika, red pepper flakes, and remaining ⅛ tsp salt and cook, stirring constantly, until paprika is fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until paste is rust-colored, 3 to 4 minutes.

Add beef and cook, breaking up meat with wooden spoon, until beef is no longer pink, about 5 minutes. Mash beef with potato masher until fine-textured, about 1 minute. Add ketchup, vinegar, and Worcestershire and stir to combine, scraping up any browned bits.

Combine cornstarch and remaining 1 TBS water in small bowl, then pour cornstarch mixture over beef and stir to incorporate. Cook, stirring constantly, until sauce thickens and coats beef, about 1 minute. Season with salt, extra sugar, and extra vinegar to taste. Spoon beef mixture onto buns and serve.