Sloppy Joes With Caramelized Onions

Recently, I took the Myers-Briggs personality type test. It turns out that I have an ESTJ – Extrovert, Sensing, Thinking, Judgment personality.

Surprisingly, most of everything mentioned are pretty spot on.

1. I like to get things done efficiently. I may run down slow moving shoppers.

2. I’m outspoken and direct. I don’t sugar coat things. I’m no Willy Wonka. Besides, biting my tongue hurts.

3. I have high standards. Incompetence may just be the cause of my death.

But there are also things that are questionable.

1. I’m hardworking.

Honestly, if I have the choice, I’d watch YouTube videos and play games all day long. Not. Hardworking. At. All. Don’t judge me.

2. I do not challenge or question things.

Seriously? See, I’m challenging this fact already. I pride myself for winning the most annoying 5 year old ‘why asking’ activity and for being the biggest child, teen, adult rebel in my family.

Then, there are these two points.

1. I thrive on predictability. Now this seems like it could be problem. I mean… life itself is unpredictable. How am I suppose to live a life that’s unpredictable? Am I going to break the pull tab of the next box of milk I touch? What if I need to poop after a shower? Geez louis.

2. One of my stressors is disorganization. It’s true. I can’t stand messes. Mr. V labels it as OCD.

Now, if we combine the need for predictability and organization, there’s is no way on earth I can possibly go through a relaxing meal of eating sloppy joes. Just holding the sandwich’s a messy task already, what more when taking a bite? Who’s to say that it will stay intact? How much filling is going to spill? In what direction is it going to spill out?

Honestly, guys… so much stress. Why does sloppy joes have to taste so good? Why? Whyyyyyyy?

I guess I’d just have to put a two-year-old-kid game face on in order to happily deal with all that ooey, gooey sloppiness and spills everywhere with my hands having to quickly shove all traces of ground beef in sweet, savory and tangy sauce messy deliciousness into my mouth. Oh, let’s not forget the caramelized onions. Gawd!

Feeling for burgers or sandwiches today? You’re going to love this Bulgogi Philly Cheesesteak Sandwich. Tender & juicy ribeye Korean bulgogi style with caramelized onions, seared peppers & melted cheese. All in a hotdog or mini hoagie bun. Yum.

Also, if you haven’t done so already, check out my last post: Pad Thai. A widely popular soft & chewy stir-fried noodles in perfectly balanced sweet, savory & sour sauce. So good & addictive.

What is your personality type? Do you think it’s accurate?

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Sloppy Joes with Caramelized Onions         Serves 4-8

what you need:
30 shallots or 2 large onions, diced
8 burger buns, buttered and toasted (see notes below for recipe)
Sides: chips or fries, salad or coleslaw

Sloppy Joes
1 1/3 lb ground beef
1 large onion, finely diced
4 garlic cloves, finely minced
2 medium carrots, grated
3 celery sticks, finely diced
1 large red pepper, finely diced
2 cans (15 oz) tomato sauce
1/4 cup raw honey (or more if you like it sweeter)
3 tbs prepared mustard
3 tbs Worcestershire sauce
1 1/2 tbs apple cider vinegar
1 1/2 tsp chili powder (more if you like it spicier)
Salt to taste

directions:

Caramelized onions:

1. Over medium high heat, heat 2-4 tbs oil. Add the onions and a pinch sugar.  Once the onions start to soften, turn the heat to medium or medium low. Continue frying the onions. Low and slow is the way to go.

2. Every time the onions look like they’re starting to burn, add some hot water. This does two things. One, helps cook the onions without adding more oil. Two, helps deglaze the pan which brings more flavor to the onions. Adding a pinch of baking soda adds color and thus flavor to the onions as well. Fry until the onions reached the color and texture you like.

Sloppy Joes:

1. While onions are caramelizing, over high heat, add a thin coat of oil in a separate pan and sear the ground beef. Set it aside.

2. Over medium high heat, in the same pan as the beef, add a thin coat of oil and fry the onions. Once soft, add the garlic.

3. Once both have browned, add the carrots and celery and fry until they’re semi soft. Add the red peppers and fry until they’re almost soft. Add the browned beef in. Stir to combine.

4. Add the tomato sauce, honey, mustard, Worcestershire sauce, apple cider vinegar and chili powder. Bring it to a boil. Simmer on medium low for 20-30 minutes or until it thickens to desired consistency. Occasionally give it a stir. Keep a watchful eye towards the end so it doesn’t burn. Taste and adjust seasoning.

5. To serve, spoon a good amount on a bun and serve with your choice of sides.

Notes:

Burger Buns Recipe          Makes 8 large buns

1 cup plus 2 1/2 tbs (or 9.25 oz) water or half milk, half water (115 – 120 F)
2 tbs sugar
1 pack active dry yeast (2 1/4 tsp)
3 1/2 cups (14.75 oz) all purpose flour
2 tbs (1 oz) butter
1 large egg
1 1/2 tsp salt
Egg wash (beat 1 egg and 2 tbs water)
White sesame seeds

1. To proof yeast, add the sugar to the warm water and stir. Add the yeast, stir a little and let it sit for 15 minutes. If using warm milk, add it later.

2. In a large bowl, combine the proofed yeast, flour, butter, egg and salt (and milk if using). Mix well. Knead for 10 minutes. Cover and let the dough rise until double in size, about 1-2 hours.

3. Gently knock the risen dough down. Divide the dough to 8 portions. Shape the dough and place them on a greased baking sheet. Let it rise until double in size, about 1 hour. Preheat the oven to 375 F 15 minutes before the 1 hour mark.

4. Brush the buns with the egg wash (for a richer color, omit the water or just use egg yolks). Sprinkle sesame seed on the buns.

5. Bake the buns for 12 – 14 minutes. Remove and let it cool on a wire rack. If you like your buns soft, cover them with a clean kitchen cloth to retain the steam which will soften the buns.