This recipe was definitely a little weird, but you know what? I kinda dug it. I made a few substitutions (bison, for one), and also adapted this for the crock pot. It definitely was on the vinegary side, but I tend to not like classic Sloppy Joes because they’re too sweet, so I preferred these.
- 1 teaspoon olive oil
- 3/4 cup chopped onion
- 2 teaspoons minced garlic
- 1 pound ground bison or 90 percent lean sirloin
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 cup water
- 3 tablespoons dried currants
- 1 tablespoon capers, rinsed and drained
- 2 1/4 ounces pitted green olives, chopped (about 12)
- 1 (15-ounce) can tomato sauce
- 1/2 cup chopped cilantro
- 2 tablespoons red wine vinegar
- 1 tablespoon minced pickled jalapeño pepper (I used pickled cherry peppers because that’s what I had)
- pinch sugar
- Cooking spray
- 1 medium onion, cut into slices (red if you have it; I was out)
- 6 hamburger buns with sesame seeds
- 6 small green leaf lettuce leaves
Heat a large saucepan over medium heat. Add oil; swirl to coat. Add chopped onion and garlic; sauté 4 minutes. Add bison to pan; cook 5 minutes or until browned, stirring to crumble. Add all ingredients through sugar to crock pot, including bison mixture. Cook on low for several hours.
Heat a grill pan or cast iron skillet over medium-high heat. Coat with cooking spray. Add onion slices to pan; grill 4 minutes on each side. Remove onion from pan. Place buns, cut sides down, on grill pan; grill 1 minute or until toasted.
Place 1 lettuce leaf on bottom half of each bun; top each with 1/2 cup beef mixture. Divide onion slices evenly among servings; top with top halves of buns.