Keep gluten-free hamburger buns on hand and a stash of ground beef in your freezer, and these flavorful Sloppy Joes can be on the table pronto! Thaw the beef in the fridge the night before or have browned beef in the freezer and you’ll save even more time. Serve with fresh veggies, like celery sticks. Refrigerate leftover filling in a glass bowl, tightly covered, up to 3 days or freeze up to 1 month in a freezer container.
1 pound lean ground beef
½ cup finely diced onion
1 cup ketchup
2 tablespoons red wine vinegar
1 tablespoon yellow mustard
1 tablespoon gluten-free Worcestershire sauce
1 garlic clove, minced
1 teaspoon chopped fresh oregano or ½ teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon celery salt
-Pinch of ground cloves
4 gluten-free hamburger buns
1. In a large, heavy skillet, cook ground beef until deeply browned and dry, 5 to 7 minutes. (If starting with already cooked and browned ground beef, place it in the skillet.)
2. Add onion, ketchup, vinegar, mustard, Worcestershire sauce, garlic, oregano, chili powder, celery salt and cloves and bring to a boil. Reduce heat to low, stir and simmer, covered, 15 minutes or until the meat is hot and the sauce has blended with the meat. Serve immediately on buns.
Each serving contains 463 calories, 17g total fat, 5g saturated fat, 1g trans fat, 73mg cholesterol, 1291mg sodium, 53g carbohydrate, 5g fiber, 19g sugars, 29g protein, 25 Est GL.