Sloppy Joes with Potato Salad
A home-made sloppy joe sauce sweetens up grass-fed ground beef that's spooned between fluffy burger buns with their own touch of sweetness. An earthy but bright potato salad with its crispy corn, summer tomatoes, and basil rounds everything out.
Servings
Produce
Basil
.05 0.03 oz
Cherry Tomato
7 3.5 oz
Sweet Corn
2 1 Whole
Garlic (Organic)
1 0.5 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Petite Potato
8 4 oz
Protein & more
Ground Beef
1 0.5 lb
Pinto beans
1 0.5 Can
Hamburger Buns
4 2 Whole
Pantry items
Olive oil
1 0.5 teaspoon
Sea salt
1 0.5 teaspoon
Spice mix
Apple Cider Vinaigrette
Apple cider vinegar
1 0.5 tablespoon
Olive oil
2 1 tablespoon
Minced Garlic
1 0.5 Clove
Dijon mustard
1/4 0.125 teaspoon
Honey
1/4 0.125 teaspoon
Sloppy Joe Sauce
Tomato Sauce
1/2 0.25 cup
Ketchup
1/4 0.125 cup
Tamari
1 0.5 tablespoon
Brown sugar, light
1 0.5 tablespoon
Dijon mustard
1/2 0.25 teaspoon
Granulated Onion
1/8 0.065 teaspoon
Granulated Garlic
1/4 0.125 teaspoon
Prep ahead (optional)
a. Husk corn and remove kernels from cob. b. Cut potatoes into ½” pieces. c. ¼” dice yellow onion. d. Slice cherry tomatoes in half. e. Stack basil leaves, roll lengthwise, slice thin ribbons. f. Mince garlic.
Instructions
1
Cook potatoes and assemble potato salad:
a. Add 4 cups water to medium saucepan.
b. Bring water to a boil over high heat.
c. To medium bowl, add corn (husk and cut kernels from cob) and cherry tomatoes (slice in half). Set aside.
d. Add potatoes (½” pieces) to boiling water and cook until fork-tender, about 10-12 minutes.
e. Drain and set aside to cool.
f. Just before serving, add cooled potatoes to bowl with corn and cherry tomatoes. Add apple cider vinaigrette, basil (stack leaves, roll lengthwise, thinly slice ribbons), and salt to taste. Toss to combine.
2
Cook sloppy joes:
a. Drain and rinse pinto beans. Set aside.
b. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add garlic (mince) and onion (¼” dice); cook until onion is translucent, about 2 minutes.
c. Add ground beef and ½ tsp salt; crumble and stir to combine. Cook until beef begins to brown, about 4-5 minutes.
d. Add pinto beans and sloppy joe sauce. Continue to cook until beef is no longer pink and sauce is warmed through, another 5-7 minutes.
3
Serve:
a. Using a serrated knife, cut burger buns in half. Spoon on sloppy joe beef. Add sandwiches to plates.
b. Serve potato salad alongside.
Chef's notes
If your family is limiting red meat, the sloppy joe sauce is great with ground turkey or pork. And if you'd like to dial back on the sweetness, trade in the burger buns for a whole grain slider.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX