Bacon Cheeseburger Sloppy Joes with ground beef, ketchup gravy, cheddar cheese and crisp bacon is the ultimate bacon cheeseburger indulgence!
Then we made these Bacon Cheeseburger Sloppy Joes and I had that sweet sweet Joey Tribbiani moment and I knew what my one month celebration recipe was going to be. There really could be no competition.
The sandwiches are crispy, cheesy and the ketchup and mustard mixture perfectly mimicks the flavors of your favorite bacon cheeseburger. With the gravy and cheese mixture even the ground beef crumbles will be so delicious and sloppy you’ll forget all about that takeout bacon cheeseburger!
Want to make these Bacon Cheeseburger Sloppy Joes into a slow cooker recipe?
- Add the Ingredients (minus the cheese and buns) to the slow cooker and cook on low for 4 hours.
- Use half the amount of beef broth.
- If the sauce is not thick add in another 1 tablespoon cornstarch mixed with 1 tablespoon room temperature water. Cook for an additional 30 minutes on low.
- Add the cheese and bacon once you’re ready to serve.
Looking for more sandwiches?
- Oven Baked Philly Cheesesteak Sandwiches
- Ultimate Slow Cooker French Dip Sandwiches
- Slow Cooker Chicken Caesar Sandwiches
- Slow Cooker Roast Beef Sandwiches with Horseradish
- Slow Cooker McRib Sandwiches
Tools Used in the making of these Bacon Cheeseburger Sloppy Joes:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Chef’s Knife: This knife is one of the three most used tools in my kitchen (tongs and my pig tail flipper are the other two). I love it, I’ve had it for almost 10 years and it is as sharp today as the day I got it. (left column, second from the top). Mind you I love it this much even though I have a ridiculously expense knife set as well.
Worcestershire Sauce: Do not leave this out or sub it for anything else, this is a main flavor component and this brand is my absolute go-to.
- Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
- Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
- Remove the beef, drain the fat and add the bacon to the pan.
- Cook the bacon until crisp, then remove to cool and crumble.
- Add the onions to the pan
- Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
- Add the beef back into the pan.
- In a small cup mix the beef broth and cornstarch together
- Add the ketchup, mustard Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
- Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
- Add the bacon back into the pan and stir to combine.
- Turn off the heat, add in the cheddar cheese and fold into the meat with a spatula until just melted.
- Served on toasted brioche buns.