What can I say it's a Midwest thing. A wonderful twist on the sloppy joe.
- Carbohydrate 3.16080450833333 g
- Cholesterol 170.09713875 mg
- Fat 29.4072685433333 g
- Fiber 0.549854017064025 g
- Protein 49.38106018875 g
- Saturated Fat 11.1492378209583 g
- Serving Size 1 1 Serving (214g)
- Sodium 240.788987333333 mg
- Sugar 2.61095049126931 g
- Trans Fat 4.63621802391667 g
- Calories 486 calories
Step-by-step
- Brown and drain hamburger.
- Mix all other ingredients together in a bowel except cheese.
- Mix into hamburger and add cheese.
- Once cheese is melted in serve on hamburger buns.
Ground beef carries the weight of this dish, requiring a wide skillet with a heavy base to brown evenly without steaming the meat. Excess rendered fat must be drained thoroughly through a fine-mesh metal colander before mixing in the condiments, or the final texture will turn greasy rather than cohesive. When combining the water, condiments, and seasonings, a sturdy wooden spoon helps break down clumps of meat so the sauce coats every particle uniformly.
Melting American Cheese Without Scorching
American cheese contains emulsifying salts that allow it to melt smoothly at a relatively low temperature of roughly 150 degrees Fahrenheit. Lay the slices directly across the hot meat mixture and cover the skillet with a tight-fitting lid to trap ambient steam, which accelerates the melting process without requiring direct high heat. Stir continuously for two minutes once the cheese softens to integrate the fats fully into the meat base.
- If a wide heavy skillet is unavailable, use a cast-iron Dutch oven, though preheating will take up to ten minutes longer on medium-low flame.
- Substitute yellow cheddar for American cheese only if you add a splash of heavy cream to compensate for missing emulsifiers, preventing a grainy separation.
- Store leftover meat mixture in an airtight glass container for up to three days in the refrigerator, reheating portions gently on the stovetop with one tablespoon of water.
