Dad's Tavern Hamburgers
Dad made these for all my growing up years. A big family favorite. Better than any Sloppy Joe recipe I have ever tried.
Dad made these for all my growing up years. A big family favorite. Better than any Sloppy Joe recipe I have ever tried.
- Carbohydrate 10.0277172273496 g
- Cholesterol 51.4071352666667 mg
- Fat 11.4984253613494 g
- Fiber 0.354122227992476 g
- Protein 14.5919169309201 g
- Saturated Fat 4.4526268484952 g
- Serving Size 1 1 Serving (117g)
- Sodium 258.069105328633 mg
- Sugar 9.67359499935715 g
- Trans Fat 1.64497514178089 g
- Calories 204 calories
Step-by-step
- Cook ground beef, breaking up to a crumble, until most of the pink is gone, but it is not brown.
- Put in slow cooker and add all other ingredients.
- Stir and cook on low for 6 hours.
- Some like to melt a couple of slices of cheddar cheese into the mixture once it is done.
- Serve on toasted buns with a big salad on the side.
- Potato salad goes well with this as well.
Breaking Down the Meat Structure
Brown the beef only until the red color fades rather than letting it develop a hard, browned crust. Cooking meat past 160 degrees Fahrenheit too quickly toughens protein fibers, making them resistant to absorbing surrounding liquids. Retaining a tender initial state allows the ground beef to absorb the tomato and vinegar mixture evenly during the long simmering phase.
Acid and Sugar Balancing
Apple cider vinegar or red wine vinegar provides the essential acetic acid needed to break down connective tissue over six hours of low heat. Combining one tablespoon of brown sugar with catsup balances this sharp acidity without making the sauce overly sweet. Too much sugar relative to acid yields a cloying profile, whereas exact proportions allow the tomato glutamates and Worcestershire umami compounds to concentrate effectively.
The Long Simmer Dynamic
Holding the mixture at a gentle low heat for six hours evaporates excess moisture while melting the beef fats back into the sauce. Stir occasionally during the first hour to ensure the minced garlic and fine onion distribute evenly through the liquid. Toasting the serving buns provides a crucial textural contrast against the soft, highly concentrated meat filling.
