Scale

1 tbsp (15 mL) oil

1 pkg (227 g) sliced mushrooms, diced

1 lb (500 g) Lean Ground Beef

1 onion, diced

2 stalks celery, diced

1 sweet green pepper, finely diced

1 tbsp (15 mL) minced garlic (about 2 cloves)

½ tsp (2 mL) EACH salt and pepper

1 cup (250 mL) tomato sauce

⅓ cup (75 mL) tomato paste

1 tsp (5 mL) granulated sugar (optional)

4 sesame seed hamburger buns (or 8 slider buns)

Sliced or grated Cheddar or mozzarella cheese

Heat oil over medium-high heat in large skillet or Dutch oven; cook mushrooms, stirring occasionally, for 5 to 8 minutes, until golden brown. Add ground beef, onion, celery, green pepper, garlic, salt and pepper; cook, stirring often and using back of spoon to break up beef into chunks, for 8 to 10 minutes until meat is thoroughly cooked and vegetables are softened. Drain, if needed.
Stir in tomato sauce and paste; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 to 15 minutes or until sauce is thickened. Taste and add sugar, if needed. Set aside, covered to keep.
Place buns cut side up on a baking sheet. Top each bun lid with cheese. Broil for 2 to 4 minutes to just melt the cheese and toast bottom buns.
To serve, place bun bottoms onto serving plates, load meat mixture onto each bun and top with bun lid.

If you have Sloppy Joe filling left over, it’s great used as a poutine topping or serve over baked potatoes, pasta noodles or in warmed taco shells.

Looking for a great way to add more protein to a salad? Try serving leftover Sloppy Joe filling over hearty romaine lettuce.