Crumbleburgers
In my suburban home-town, Cub Scout, and “church kid” years in the 1950s, we all loved it when the moms made “crumbleburgers,” my very favorite food for a summer picnic. I don’t know if crumbleburgers are exactly the same thing as “sloppy joes” or not. More important to me than their aliases is how they tasted. My mom’s approach was simplicity itself – ground beef and Heinz Chili Sauce – simmered together until it was scrumptious. For no-carbers, spoon over vegetables, although this would never have been considered when I was a kid! What was your version of this summertime favorite?
Servings Prep Time
4hungry picnic-ers 30minutes
Servings Prep Time
4hungry picnic-ers 30minutes
Ingredients
  • 1tablespoons oil or fatWe’re all Keto now, so use EVOO or bacon grease or butter even and get the flavor and fat you’re looking for.
  • 1lb ground beefWe have standardized on 15% fat, grass-fed, organic is possible for flavor and healthiness.
  • 1medium onionWe almost always buy yellow ot yellow sweet onions, but use the onion of your choice!
  • 1medium green bell pepperAs always, use organic if you can.
  • 116 oz bottle chili sauceHeinz Chili Sauce is so old-school…we love it.
Instructions
  1. Dice your onion and green pepper fairly small, 1/4 inch or so.
  2. Brown the ground beef in oil, fat, or grease. I like to brown the beef before adding the vegs. I’ve done both and can’t see that it matters what comes first or if you do all the browning at one shot.
  3. You’ve got your meat and vegs browned. Now add the Chili Sauce. Heat and simmer for at least 20 minutes, then as long as it takes to get a not-too-runny consistency.
  4. Spoon onto (or over for the open-face edition) the bun or bread of your choice.