Steakhouse Burger Sloppy Joes with Cheddar & Mushrooms (Print version)

Saucy ground beef and browned mushrooms simmered with steakhouse flavor, then piled on toasted buns with sharp cheddar.

# Ingredients:

For the sauce

01 - 1 cup (240 ml) low-sodium beef broth
02 - 3 tablespoons steak sauce
03 - 1 tablespoon Dijon mustard
04 - 1 tablespoon Worcestershire sauce

For the filling

05 - 1 lb (450 g) 85 percent lean ground beef
06 - 2 tablespoons (28 g) unsalted butter
07 - 8 oz (225 g) cremini or white mushrooms, thinly sliced
08 - 1 small yellow onion, finely chopped
09 - 1 teaspoon Montreal steak seasoning
10 - 2 tablespoons all-purpose flour
11 - Salt and black pepper, to taste

For serving

12 - 8 regular burger buns, split and toasted
13 - 1 cup (115 g) shredded sharp cheddar cheese
14 - Dill pickle slices or crispy fried onions, optional

# Instructions:

01 - Whisk the beef broth, steak sauce, Dijon mustard, and Worcestershire sauce in a measuring cup. Set it near the stove.
02 - Heat a large skillet over medium-high heat. Add the ground beef and cook for 7-8 minutes, breaking it up, until browned and cooked through. Drain excess grease and transfer the beef to a plate.
03 - Melt the butter in the same skillet. Add the mushrooms, onion, and steak seasoning. Cook for 7-8 minutes, stirring occasionally, until the mushrooms are browned and the onion is soft.
04 - Sprinkle the flour over the mushrooms and onion. Stir constantly for 1 minute until the flour coats the vegetables and smells lightly nutty.
05 - Return the beef to the skillet. Pour in the sauce mixture and stir well. Simmer for 3-5 minutes until the filling is glossy and thick enough to mound on a spoon. Season with salt and pepper as needed.
06 - Pile about 1/3 cup of hot filling onto each toasted bun. Top with shredded cheddar so it softens from the heat, then add pickles or crispy onions if using. Serve right away.

# Good to know:

01 - Best served hot while the buns are toasted and the cheddar is soft.
02 - The filling can be made up to 2 days ahead and reheated with a splash of broth.
03 - Use a wide skillet so the mushrooms brown instead of steaming.

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