Bacon Cheeseburger Sloppy Joes
Bacon Cheeseburger Sloppy Joes have been my favorite food since childhood. As an adult, I still consider them my go-to comfort food when craving something hearty and satisfying that requires minimal effort. In just about 30 minutes, I can have a delicious, one-pan wonder dinner on the table that both kids and adults love!
These fuss-free sloppy joes have all the flavors of a tasty cheeseburger. The ground meat is cooked in a perfectly seasoned sauce and blended with crispy bacon bits and cheddar cheese. The result is a fantastic, messy, saucy, cheesy, incredibly satisfying sandwich that pairs so well with crispy potato wedges and McDonald’s tartar sauce.
Table of contents
I am all about meal planning to ensure we have access to homemade, comforting food. I usually make the meat mixture in the morning or a day before and just reheat it when serving dinner. Also, since the meat filling is so easy to make, I usually double the recipe and make a batch for those weeknights when cooking from scratch is just not an option.
All those tricks come in handy when I have unexpected company for a game night or need a break from the kitchen. I transfer the meat to the refrigerator to defrost it overnight, and I don’t have to worry about dinner. Whether serving these with a simple salad, fries, or roasted veggies, these homemade sandwiches are always a crowd-pleaser.
Why you will love this recipe
- An easy and fun dinner: The kids love these sandwiches, and I love how easy they are to make.
- It’s very affordable: For under $20, I can feed the whole family a delicious meal. Thankfully, these sandwiches are so easy to make and budget-friendly that they are always a great dinner alternative. Kids and adults equally enjoy them!
- All in one pan: I only need one pan to make this tasty dish, so there isn’t a sink full of dishes.
- Freeze the leftovers: I can freeze the leftovers and make sandwiches whenever a craving strikes.
What you will need
- Meat: I highly recommend using lean ground beef, like 85/15, so there is enough fat for flavor but not too much grease.
- Bacon: The other main ingredient is the thick, delicious bacon. I use eight slices of real bacon, cooked to perfection, drained, and patted dry.
- Cheese: I use freshly shredded cheddar cheese. I do not recommend pre-shredded cheese because it adds fillers to avoid clumping.
- Aromatics: I dice a small yellow onion for a sweet, tangy taste and add minced garlic cloves for a robust garlic flavor.
- Seasonings: To enhance the rest of the ingredients, I need only salt, pepper, and smoked paprika.
- Liquids: For the juices, I use low-sodium beef broth for a rich beefy taste, tomato sauce for tanginess, and Worcestershire sauce for that umami flavor you cannot get anywhere else.
- Garnish: The hamburger buns I use are soft potato buns, but they should be kept separate until ready to use, or they will get soggy.
How to make
Cook the bacon: First, I cook the bacon in a preheated skillet until it is crispy, and then I let it drain on a wire rack above paper towels. I drain all the fat except about ½ tablespoons for cooking the ground beef.
Cook the beef: I cook the ground beef until it is deep brown, breaking it up with a wooden spoon until it is no longer pink. Then, I drain the grease and add the onion to the pan, cooking it for one minute before adding the garlic.
Season: I cook it for 30 seconds before chopping up half the bacon and adding it back to the pan with the Worcestershire sauce, tomato sauce, paprika, salt, and pepper, stirring to combine.
Mix it up: I mix the cornstarch and broth in a small bowl until the cornstarch dissolves. Then, I add it to the pan and let it cook for five to six minutes while stirring.
Add the cheese: Afterward, I take it off the heat and stir in the cheese until it melts.
Assemble and serve: Finally, I spoon the filling onto hamburger buns, garnishing them with extra cheese, bacon, pickles, and other ingredients.
Expert tip
Toasted buns make a difference
Although it is optional, toasting is a good idea because it will keep the buns from getting soggy. The crispiness of the buns also gives a nice contrast to the sandwich and makes them easier to handle. It only takes five minutes to toast them in the oven at 350 degrees F or simply pop them in the toaster. A skillet set on medium with a bit of butter will also work. The air fryer is also a good option.
More tips to consider
- Get lean ground beef of at least 85/15 so there is not too much grease.
- Drain as much fat from the bacon and beef as possible.
- Do not skip the cornstarch slurry. It is essential to keep the meat sauce together.
- Make sure the ground beef and onions are cooked thoroughly.
- Use low-sodium beef broth to prevent the sloppy joes from being too salty.
Recipe variations and add-ins:
- Cut the calories: To cut the calories, fat, and carbs, use ground turkey or chicken and turkey bacon instead of regular bacon.
- Spicy Joe’s: My spicy food fans enjoy it when I chop up some poblano peppers and add them to the mix with red pepper flakes.
- Pizza sloppy joes: For pizza-flavored sloppy joes, I use ground sausage instead of ground beef, add a teaspoon of Italian seasoning, and mix in some chopped pepperoni, mushrooms, green olives, bell peppers, and mozzarella cheese.
- Taco joes: On the other hand, with some Mexican cheese, my homemade taco seasoning, black olives, shredded lettuce, sour cream, and salsa, these can be taco joes.
- Sweet sloppy joes: I like adding a tablespoon of brown sugar to the sauce to make these sweet and savory.
Serving suggestions:
Instead of serving these delicious sandwiches with regular potato chips, I like to serve them with my air fryer veggie chips. They are a healthier alternative, just as tasty as my special seasoning, and the kids love how colorful they are. For a heartier meal, serve these bacon cheeseburger sloppy joes with my garlic-roasted potatoes and your favorite vegetables.
The traditional way to serve these “burgers” is with French fries, but I like them with my air-fried sweet potato fries. They are crispy and crunchy, with a sweet and savory flavor. Of course, the kids prefer it when I make their favorite cheesy mac and cheese casserole with these. I personally like mine with crunchy coleslaw or a fresh tomato avocado salad.
How to store leftovers:
- Reheating: To reheat, I put it in a saucepan and heat it on medium-low for three or four minutes.
- Refrigerate: Do not make the sandwiches until ready to serve because the leftovers have to be saved separately. The meat sauce can be stored in an airtight container in the fridge for up to four days.
- Freezing: To freeze, I put mine in a freezer bag and then in another freezer bag to avoid leaks. It can be frozen for several months.
- Defrost: I thaw mine overnight in the refrigerator for the best flavor.
Frequently asked questions
To prevent the buns from getting too soggy, it is a good idea to toast them first. This will prevent the juice from being absorbed into the bread so quickly. It is also essential to drain the ground beef and bacon of all the excess fat so they do not make the meat sauce too greasy. Finally, cook the sauce long enough to reduce it to the right thickness so it is not too watery.
First, be sure to get a lean cut of ground beef. I usually get 85/15, but 90/10 would be even better. Then, after cooking it, drain all of the excess grease from the pan. If there is a lot, dump the meat in a colander and press the grease out before letting it drain. I usually leave about a tablespoon of grease from the bacon in the pan to cook the ground beef, but that is unnecessary if using anything lower than 85/15.
Keeping the sandwiches together will be difficult if the meat sauce is too watery or loose. The best solution is to add cornstarch slurry. Do not skip this step. It thickens the juices, so the sauce is not too loose. If that does not help, continue simmering it on low until it thickens.
Not entirely breaking down the meat can cause the sloppy joe mixture to be sticky. The onions should also be cooked until soft and almost caramelized. If this happens, adding a bit of baking soda to the mixture during the cooking process can help the meat and onion mixture break down faster and become smoother.
More 30-minute meals:
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Bacon Cheeseburger Sloppy Joes
Ingredients
- 1 pound lean ground beef
- 8 bacon slices cooked
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons paprika
- 1 tablespoon Worcestershire sauce
- 2/3 cup beef broth
- 2/3 cup tomato sauce
- 1 tablespoon cornstarch
- 1 cup cheddar cheese shredded
- 6 hamburger buns
Garnish:
- Pickles
- Mustard
- Cooked bacon
- Yellow cheese slices
Instructions
- Place a large non-stick skillet over medium-high heat, and once hot, add the bacon slices to the pan. Coon until crispy. Remove and set aside.
- Drain grease, leaving in only about two tablespoons.
- Add the ground beef and brown until a deep brown crust appears on the bottom. Break it with a wooden spoon and continue cooking until it is no longer pink. Drain the fat.
- Add the onion to the pan and cook for 1 minute. Add garlic and cook for 30 seconds.
- Chop half of the bacon and add it back to the pan.
- Add salt, black pepper, paprika, tomato sauce, Worcestershire sauce, and stir to combine.
- In a small bowl, combine beef broth and cornstarch until the cornstarch is dissolved. Add the mixture to the pan.
- Cook until the mixture is just slightly liquidy, for about 5-6 minutes.
- Turn off the heat, and stir in the cheddar cheese until melted.
- Serve on hamburger buns topped with cheese, bacon, pickles, ketchup, and mustard.
Video
Notes
Toasted buns make a difference
Although it is optional, toasting is a good idea because it will keep the buns from getting soggy. The crispiness of the buns also gives a nice contrast to the sandwich and makes them easier to handle. It only takes five minutes to toast them in the oven at 350 degrees F or simply pop them in the toaster. A skillet set on medium with a bit of butter will also work. The air fryer is also a good option.More tips to consider
- Get lean ground beef of at least 85/15 so there is not too much grease.
- Drain as much fat from the bacon and beef as possible.
- Do not skip the cornstarch slurry. It is essential to keep the meat sauce together.
- Make sure the ground beef and onions are cooked thoroughly.
- Use low-sodium beef broth to prevent the sloppy joes from being too salty.