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Barbecue-Sloppy Joe Cheeseburgers

Barbecue Sloppy Joe Cheeseburgers
David Rose


  • 1/2 cup mayo
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon sugar
  • 2 dashes hot sauce
  • 2 dashes Worcestershire sauce
  • 3 cups shredded cabbage and carrots (coleslaw mix)
  • Kosher salt
  • Freshly ground black pepper
  • Pimento Cheese Mayo
  • 1 cup mayo
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup minced pimento
  • 3 dashes Worcestershire sauce
  • 3 dashes hot sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Spanish paprika
  • Kosher salt
  • Freshly ground black pepper
  • Sloppy Joe Mix
  • 1 LB ground beef 80/20 blend
  • 1 small diced yellow onion
  • 1 small diced red bell pepper
  • 3 minced garlic cloves
  • 1 t kosher salt
  • 1 t black pepper
  • 1 t Spanish paprika
  • 1/2 t garlic powder
  • 1/2 cup condensed tomato soup
  • 1/3 cup favorite bbq sauce
  • 1/4 cup water
  • 4 dashes Worcestershire sauce
  • 1 dash hot sauce
  • 2 T olive
  • Cheeseburgers
  • 2 pounds ground meat, 80/20 blend
  • Kosher salt
  • Freshly ground Freshly ground black pepper
  • 4 slices cheddar cheese
  • 4 brioche burger buns
  • 2 tablespoons canola oil
  • 4 tablespoons unsalted butter, divided
  • Chef notes

    I love this recipe it takes sloppy Joes to the next level! Who doesn't love a great cheeseburger? Plus it adds classic elements of any great barbecue spread with its tangy sauce, pimento cheese and coleslaw.


    For the coleslaw:

    Whisk together all ingredients, except shredded cabbage and carrots, until well incorporated.

    Fold in shredded cabbage and carrots into mixture, season with salt and pepper to taste. 

    For the pimento cheese mayo:

    Combine all ingredients in a medium-sized bowl and mix until well incorporated. Season with salt and pepper.

    For the sloppy Joes:


    Bring a medium-sized pan to medium-high heat, add the olive oil and ground beef to pan and then add all dry seasonings.


    Brown beef until fully cooked, about 6 to 7 mins, then remove beef from. Add all vegetables, sauté until tender about 3 to 4 minutes. 


    Add beef back into the pan. Add barbecue sauce, condensed tomato soup, Worcestershire sauce, hot sauce, and water; bring to a boil then simmer 12 to 14 mins. Season with salt and pepper.

    For the cheeseburgers:


    Divide ground beef into 4 burger patties; season with salt and pepper on both sides.


    In a large cast-iron pan, add canola oil and bring to medium high heat.


    Add patties to pan and cook, until browned and seared, about 4 to 5 minutes, then flip patties.


    Add 2 tablespoons of butter to the pan and baste burgers until they're nicely browned and crusty. Add cheese to the top of burgers and finish cooking until desired doneness.


    Add 2 tablespoons of butter to another large cast-iron pan, bring to medium-high heat and toast brioche buns until golden brown, about 2 to 3 minutes.

    To serve:

    Smear about 1 tablespoon of pimento mayo on both sides of toasted buns, place a burger patty on the bun, top with sloppy Joe mix, coleslaw and the final bun.