Ingredients
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- 1 Tbsp. butter or ghee
- 1 Tbsp. corn oil
- 3/4 lb. pound ground dry-aged chuck
- 1/4 lb. crumbled sweet Italian sausage
- 1 yellow onion, minced
- 1 Poblano fresh green chili, de-seeded and minced
- 1/4 cup condensed tomato soup, undiluted
- 1/4 cup medium-hot salsa
- 1/4 cup Sir Kensington brand ketchup
- 1/4 cup of your favorite BBQ sauce
- 1 Tbsp. light brown sugar
- 1 Tbsp. demiglace
- 1/2 head roasted garlic pulp (or to taste)
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. Tiger Sauce
- 1 Tbsp. Dijon mustard
- 1 Tbsp. minced fresh oregano
- 1/2 tsp. Jane’s Krazy Salt
- 1 tsp. Maggi seasoning (optional but recommended)
- 1/2 tsp. celery seed, lightly-crushed
- 2 tsp. wild ramp flakes (strongly preferred) or onion powder to taste
- Oroweat Potato hamburger buns, split – there is NO substitute for using potato bread buns in this recipe!!!
Instructions
- Heat butter and oil in a saucepan, over medium heat, add onion, roasted garlic and Poblano pepper, stir until onions are just translucent. Add meats, continue stirring and cooking until meat is just cooked through.
- Combine all remaining ingredients in saucepan except buns – cook, stirring, until slightly-reduced and thickened, about 10-15 minutes.
- Spread the sloppy joe filling over the bottom of the potato buns, close and enjoy!
