Who doesn’t love a sloppy joe? Certainly no one in this house. Unless it’s that gunk out of a can that rhymes with sanwhich. I’ve always used the same sloppy joe recipe since I was a kid, the one my mom would make, and it’s delicious. I had to get out of my sloppy joe comfort zone for one of my first recipe swaps, as I was given slow cooker sloppy joes. While those were good, we didn’t love them, and I really don’t understand the point of using a slow cooker when you basically have to precook everything anyway.
I came across this recipe in Food and Wine a few months ago and have been wanting to try it. I actually had it planned for dinner a few nights, but you know how sometimes plans just don’t work out? Well, they didn’t. But, I finally got the chance to make a batch of these for a camping trip with my bestie, her husby, Nate and myself. We were in charge of one dinner and one lunch, so I thought this would be something easy, but different from the normal burger or brat that is a common meal while camping.
I thought these turned out fantastic. At first, I thought I would need more hoisin, but after letting it simmer and taste testing it, I thought they were perfectly Asian. For serving, I wouldn’t mind a little extra Sriracha, but obviously it’s not for everyone. They went over really well while camping, and even the Asian approved! I love my mom’s sloppy joe recipe, but I have to say, this really takes the cake. The spicy pickles really kick it up a notch, adding a crunch, while the lettuce adds some extra freshness. Try these out for your next pot luck. You can come back and thank me later!
Asian Sloppy Joe Sliders
Source: Adapted from Food and Wine
Servings: 8-10 (Makes 20 sliders)
1 red onion, finely chopped
1 cup celery, finely chopped
3 tbsp sambal oelek or other Asian chile sauce (I used a combo of sweet asian chili sauce and Sriracha)
3 garlic cloves, minced
1 tbsp fresh ginger, minced
fresh ground black pepper
1 lb lean ground chicken
1 lb lean ground pork
1 cup hoisin sauce
1-15 oz can diced tomatoes, drained
1/4 cup fresh lime juice
20 dinner rolls, split and toasted
shredded iceberg lettuce and spicy pickles (optional)
1. Heat olive oil in a large deep skillet over medium high heat. Add onions, celery, chile sauce, garlic, ginger and a generous pinch of salt and pepper. Cook over medium high heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes. Stir in hoisin, tomatoes and lime juice and bring to a boil. Reduce heat to low and simmer until thickened, about 20 minutes. Season with salt and pepper to taste.
2. Spoon about 1/4 cup of the mixture on the bottom half of each roll. Top with shredded lettuce, spicy pickles and top of bun and serve.