EXPLORE:

Sloppy Joes with cucumber-radish salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Make It Ahead

Sloppy Joes with cucumber-radish salad

4 Servings, 620 Calories/Serving

20 – 30 Minutes

These family-friendly ground beef sandwiches get a fun south-of-the-border twist from mild green chiles plus pickled jalapeños, if you like the heat.

Get delicious recipes with organic and sustainable ingredients every week

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 pound ground beef
  • Sloppy Joe seasoning blend (vegan Worcestershire sauce - tomato paste - granulated garlic - chili powder - cumin - coriander)
  • ¼ cup diced mild green chiles
  • 1 cup diced tomatoes
  • 4 whole wheat buns
  • 4 slices cheddar cheese
  • 2 limes
  • 1 wedge Savoy cabbage (about ½ pound)
  • 2 or 3 radishes
  • 1 cucumber
  • 1 avocado
  • 3 or 4 sprigs fresh cilantro
  • ¼ cup pickled jalapeños (optional)

Chef's Tip

Who Was Joe?
And why was he so sloppy? Our favorite story goes, José Abeal y Otero ran a bar in Havana, Cuba, where he earned the nickname Sloppy Joe for his lack of tidiness, and served the sandwiches to regulars like Ernest Hemingway. Lore has it Hemingway himself introduced them to the United States.

Make It Ahead
The beef filling (Step 1) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. Fifteen to twenty minutes before serving, gently rewarm the beef filling as you proceed with Steps 2 through 5.

Nutrition per serving

Calories: 620, Protein: 32g (64% DV), Fiber: 11g (44% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3g, Saturated Fat: 11g (55% DV), Cholesterol: 100mg (33% DV), Sodium: 530mg (22% DV), Carbohydrates: 40g (13% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the beef

Heat the oven to 350°F.
  • Cut a small corner from the beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the beef and Sloppy Joe seasoning blend, season with salt and pepper, and cook, stirring to break up the meat, until the beef is browned and cooked through, 5 to 7 minutes. Spoon off all but about 1 teaspoon fat from the beef. Stir in the green chiles and diced tomatoes and cook until slightly thickened, 1 to 2 minutes. If you prefer a saucier mixture, stir in 2 to 4 tablespoons water. Season to taste with salt and pepper. Remove from the heat.
While the beef cooks, prepare the buns.

2

Toast the buns and melt the cheese

On a sheet pan, lay the buns, cut sides up, and place 1 slice cheddar cheese on each bun bottom. Toast in the oven until the cheese melts, 4 to 6 minutes.
While the buns toast, prepare the salad.

3

Prep the salad ingredients

  • Juice the limes.
  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Coarsely chop the cilantro.

4

Dress the salad

In a large bowl, stir together 1 tablespoon oil and 2 to 3 tablespoons lime juice; season with salt and pepper. Add the cabbage, radishes, cucumber, avocado, and cilantro and toss to coat. Season to taste with salt and pepper.

5

Serve

Place the bun bottoms, cut sides up, on individual plates. Pile the beef mixture on top and garnish with as many pickled jalapeños as you like, then close with the bun tops. Serve the cucumber-radish salad on the side.

Kids Can!

  • Put the cheese on the buns.
  • Juice the limes.
  • Dress the salad.
  • Serve the meal.
  • Clear the table.

Similar Recipes