These zippy, tangy Sloppy Joes are made healthier with lean ground turkey and plenty of veg. The classic Sloppy Joe sauce gets a kick from Dijon mustard and cayenne pepper.
Course Main Course
Keyword ground turkey, loose meat, sandwiches
Dietary Restrictions Dairy-Free
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
10 inch skillet with a lid
1tablespoon olive oil
1/2green bell pepperdiced
2 large cloves garlicminced
1pound lean ground turkey(white meat, preferred)
1/2cup + 2 tablespoonstomato ketchup
1tablespoonlight brown sugar
1tablespoon worcestershire sauce
1/2 teaspoon cumin
1/4 teaspooncayenne pepper
1 1/2 teaspoonsred wine vinegar (can use apple cider vinegar)
1teaspoonbrowning saucesuch as Gravy Master, optional
4 brioche rollsor other sandwich buns
In a small bowl, whisk together the tomato paste, ketchup, brown sugar, dijon mustard, worcestershire sauce, pepper, cayenne, chili powder, cumin and vinegar. Set aside.
Heat the olive oil in the skillet over medium high heat until hot. Stir in the onions, bell pepper and celery and saute for 3-4 minutes or until the vegetables are softened and slightly translucent. Add the garlic and cook for another minute until fragrant.
Add the ground turkey and break it up with the back of a spoon or fork as it browns so that the turkey resembles little crumbles.
Add the Sloppy Joe sauce to the cooked turkey and vegetables and stir to combine. Stir in the water and heat to a low simmer. Place the lid on the pan and gently simmer for 10 minutes, stirring occasionally. Mixture should be saucy, if it's too dry add water a few tablespoons at a time.
Stir in the browning sauce, if using. Taste for seasoning and adjust to taste.
Divide the sloppy joe mixture between the brioche buns and serve. Great with coleslaw, fries or tater tots.