Week 4 comes to us courtesy of Rachael Ray’s The Book of Burger. I LOVE a good burger, and could probably eat burgers at least once a week. The same can be said for Mr. Twice Around, so this book is a match made in heaven. I actually let him take the wheel for the selection of week 4’s recipe, and was not surprised in the least when he grabbed Book of Burger off the shelf with a manly Tim Allen style grunt.
According to Rachael, the “Sloppy Joaquin is the Spanish cousin to Sloppy Joe.”
According to us, it’s just damn delicious. I took my mixture and put it over top of some quinoa, thus dubbing mine the “Sloppy Joaquinoa”. Mr. Twice Around kept it traditional, and the tiny one, well, he just went face first into a bowl of it.
- 2 tablespoons extra virgin olive oil
- 1 pound ground beef sirloin
- 6 large cloves garlic, finely chopped
- 1 medium onion, chopped
- 24 medium size cap mushrooms, crimini or white – your choice, chopped
- Coarse salt and lots of black pepper
- 1/2 cup dry sherry (eyeball it)
- 2 tablespoons Worcestershire sauce (eyeball it)
- 1 can tomato sauce (15 ounces)
- 4 crusty rolls, ciabatta or Portuguese rolls if available, or Kaiser rolls, split
- 2 tablespoons softened butter
- A handful of flat leaf parsley, chopped
- A wedge of Manchego cheese, for shaving
- Chimichurri sauce- Recipe found here
Heat a deep skillet over medium-high heat with EVOO. Add beef and deeply brown, 6-7 minutes. Add garlic, onion and mushrooms and cook until mushrooms are dark and onion is tender, 7-8 minutes. Season with salt and pepper, add the sherry and deglaze the pan, then reduce 1 minute. Add Worcestershire sauce and tomato sauce and stir to combine. Reduce heat to low and cook for 5 minutes more.
Pre-heat the broiler.
Spread rolls with softened butter and sprinkle heavily with parsley. Toast rolls until charred at edges. Top roll bottoms with sloppy mixture and shaved Manchego cheese. Spoon the chimichurri over the sloppies, then set roll tops in place. Olé!
Recipe courtesy of Rachael Ray