St. Johns October Newsletter DP_STM76820 October Newsletter | Page 9

RECIPE FROM THE CHEF
FA L L 2 0 1 8
SLOPPY JOE
SLIDERS
from Tubular Awesome
80’s Night
Ingredients:
1-pound lean ground beef
1 medium onion, chopped
1 tsp vegetable oil
1 TBS Worcestershire sauce
1 cup ketchup
2 TBS brown sugar
1/8 tsp salt
1/8 tsp black pepper
1 cup cheddar cheese, shredded
12 slider buns, cut in half
2 TBS butter, melted
2 TBS parmesan cheese, grated
Directions:
Preheat oven to 400 degrees.
In a skillet over medium high heat, add
vegetable oil and onion. Sauté for 1 minute and
push to side. Add ground beef and cook for 7-8
minutes or until cooked through, breaking apart
while cooking.
Add Worcestershire sauce, ketchup, brown
sugar, salt, and pepper to skillet and mix well
to combine with ground beef. Bring to a quick
boil, then reduce heat and simmer, covered, for
about 5 minutes; stirring occasionally.
Using a large baking dish sprayed with nonstick
spray, lay the bottom halves of the slider rolls
across the bottom. Spread ground beef mixture
over the top, then sprinkle cheddar cheese on
top. Place the rolls tops on top of the cheese to
close. Brush melted butter over the tops of the
rolls, then sprinkle parmesan cheese over the
top.
Chef
Burgin
Cover loosely with foil, then place into oven.
Cook for 15 minutes, then remove foil carefully
(steam will come out so be careful). Place back
into oven for 5 more minutes.
Remove and allow 5 minutes to cool. Cut and
serve immediately.
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