Big Mac Sloppy Joes
If you’ve been craving something that hits all the right notes, these Big Mac Sloppy Joes are exactly what we’ve been waiting for. We’re talking everything we love about a Big Mac wrapped up in a messy, saucy, totally satisfying sloppy joe. Ground beef, a smoky roasted red pepper sauce, and a quick pickled red onion all piled onto a bun. It’s a weeknight dinner that feels like a total treat.
Table of contents
We’ve been making these on repeat lately, and honestly they never last long at the table. The smoky pepper sauce is what makes these really stand out from your average sloppy joe. It adds this rich, creamy depth that tastes way more impressive than how simple it is to throw together. Whether you’re feeding a hungry family or just want something fun and filling, this one’s a winner every single time.
If you’re loving the Big Mac vibes, you have to check out some of our other favorites! Our Big Mac Loaded Fries, Big Mac Tacos, and Big Mac Pinwheels are just as fun and packed with those classic flavors we all love.
Why You’ll Love This Recipe
- Big Mac flavor in every bite: The smoky pepper sauce, seasoned beef, and pickled onion give you all those classic burger flavors you know and love.
- Ready in under 30 minutes: This comes together fast, making it perfect for busy weeknights when you want something good on the table quickly.
- A total crowd pleaser: Kids and adults both go crazy for these. They’re fun, messy, and absolutely delicious.
- Easy to customize: Swap toppings, adjust the heat, or use a different sauce. This recipe is super flexible.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
For the sloppy joe base, we’re using ground beef sautéed with onion, garlic, Dijon mustard, tomato paste, and smoked paprika. The star of the show is the smoky roasted red pepper sauce, made by blending jarred roasted red peppers with mayo, smoked paprika, and a squeeze of lemon juice. We also whip up a super quick pickled red onion that adds a bright, tangy crunch to balance everything out.
Variations
- Swap the protein: Ground turkey or chicken work great here if you want something a little lighter.
- Make it spicy: Add a pinch of cayenne or a drizzle of hot sauce to the meat mixture for a little kick.
- Try different buns: Brioche buns, pretzel rolls, or even slider buns all work really well with this filling.
- Add extra toppings: Sliced pickles, tomatoes, or shredded lettuce are all great additions to pile on top.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Start by making the quick pickled onion.
- And then smoky red pepper sauce.
- Brown the beef with onion, garlic, and seasonings, then stir in the sauce and simmer until thick.
- Spoon the filling onto buns, top with cheese, lettuce, and pickled onion, and serve hot.
- Start by making the quick pickled onion and the smoky red pepper sauce.
- Brown the beef with onion, garlic, and seasonings, then stir in the sauce and simmer until thick.
- Spoon the filling onto buns, top with cheese, lettuce, and pickled onion, and serve hot.
Expert Tips
- Don’t skip the pickled onion. It adds brightness that balances the rich, smoky sauce perfectly.
- Let the meat mixture simmer long enough to thicken up. A saucy filling is great, but you don’t want it too runny on the bun.
- Blend the red pepper sauce until it’s completely smooth for the best texture and flavor throughout.
- Serve immediately after assembling. The buns can get soggy quickly, so these are best enjoyed fresh off the stove.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! The roasted red pepper sauce and the pickled onion can both be made a day or two in advance and stored in the fridge. This makes weeknight dinners even faster.
Absolutely. Fresh roasted red peppers will work great. Just make sure they’re well-charred, peeled, and cooled before blending.
Store the meat filling separately from the buns in an airtight container in the fridge for up to 3 days. Reheat it in a skillet over medium heat and assemble fresh when you’re ready to eat.
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Big Mac Sloppy Joes
Equipment
- large skillet
- Food Processor or Blender
- small bowl
- Knife
- Cutting board
Ingredients
- 1 pound ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon mild Dijon mustard
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- ½ cup vegetable broth or water
- 1 tablespoon oil
- Salt and pepper to taste
Sauce
- ½ cup jarred roasted red peppers
- 2 tablespoons mayonnaise
- 1 teaspoon smoked paprika
- 1 teaspoon lemon juice
- Pinch salt
Pickled Onions
- ½ cup thinly sliced red onion
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- Pinch salt
Instructions
- Add the sliced red onion, apple cider vinegar, sugar, and a pinch of salt to a small bowl. Stir well and set aside to marinate while you prepare the rest of the recipe.
- Add the jarred roasted red peppers, mayonnaise, smoked paprika, lemon juice, and a pinch of salt to a food processor or blender. Blend until completely smooth. Set aside.
- Heat the oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Cook for 3 to 4 minutes, stirring occasionally, until soft and fragrant.
- Add the ground beef to the skillet and break it up with a spoon. Cook for 5 to 7 minutes until fully browned.
- Stir in the Dijon mustard, tomato paste, smoked paprika, and the smoky roasted red pepper sauce until everything is well combined.
- Pour in the vegetable broth and stir. Let the mixture simmer for 8 to 10 minutes until it thickens up nicely. Season with salt and pepper to taste.
- Spoon generous portions of the sloppy joe filling onto the bottom buns.
- Add a slice of cheese on top of the filling, then layer on the lettuce and pickled red onion.
- Place the top buns on and serve right away.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
