Smoky Ancho BBQ Sloppy Joes with Crispy Potato Rounds and Pickles

Remember the sloppy joes from your school cafeteria? This grown-up version leaves those behind with a rich, smoky ancho chili BBQ sauce, tangy dill pickle slices and a side of crispy oven-roasted potato rounds. It’s all the nostalgic fun, but with way more flavor.

These sandwiches come together in under 30 minutes, making them perfect for busy weeknights. The savory ground beef simmers in a bold sauce while the potatoes roast to golden perfection. Pile the meat high on toasted buns, add plenty of pickles and get ready for a messy, satisfying meal.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Dill PickleView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the top position. Wash and dry the potatoes, then cut them into ¼-inch-thick rounds. Toss the potato rounds on a baking sheet with a drizzle of vegetable oil, salt and pepper. Roast on the top rack until lightly browned and tender, 18-20 minutes.
2. While the potatoes roast, halve, peel and dice the onion. Thinly slice the dill pickle into rounds. Halve the potato buns. In a small bowl, combine the BBQ sauce, ketchup, ancho chili powder, beef stock concentrate, cornstarch and 1 tablespoon water (for 4 servings, use all the cornstarch and 2 tablespoons water). Set aside.
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the diced onion and cook, stirring, until softened, 4-5 minutes. Add the ground beef, season with salt and pepper and cook, breaking up the meat into pieces, until browned, 3-5 minutes (it will finish cooking in the next step).
4. Pour the BBQ sauce mixture into the pan with the beef. Cook, stirring, until the sauce has thickened and the beef is cooked through, 2-3 minutes. Taste and adjust seasoning with salt and pepper. Turn off the heat.
5. While the filling cooks, toast the potato buns until golden brown.
6. Divide the toasted buns between plates. Stuff each bun with as much beef filling as desired and top with sliced pickles. Serve the potato rounds and any remaining pickle slices on the side.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold with Russet or red potatoes. Just cut them into similar-sized rounds and adjust roasting time as needed.

Can I make this recipe ahead of time?

You can prepare the beef filling up to 2 days in advance and reheat it in a pan. Roast the potatoes fresh for best texture.

What can I use instead of potato buns?

Any soft burger bun or even a hearty roll works well. Brioche or whole wheat buns are great alternatives.