Picadillo Bison Sloppy Joes

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.


1 Comment

Filed under crock pot, sandwiches

One response to “Picadillo Bison Sloppy Joes

  1. Pingback: Oh Three Readers, What’s the Weirdest Taco You’ve Made? | Missy's Recipes

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