- 1 lb lean ground beef
- 1 small sweet onion, diced
- 1 small green bell pepper, diced
- 1 large clove garlic, minced or grated
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1/2 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon pickle juice
- 1 tablespoon brown sugar
- 1/2 cup water
In a medium skillet over medium heat, brown the ground beef (breaking it into small bits as it cooks), onion, bell pepper until the vegetables are tender, about 4 minutes. Add the garlic and cook for another minute. Stir in the salt, pepper, cayenne, ketchup, mustard, pickle juice, brown sugar, and water; mix thoroughly. Reduce heat, and simmer for 15 minutes until most of the liquid has disappeared. Serve warm on buns with chips and pickles on the side.
Perfect weeknight meal: simple, family pleasing, quick. One of Steve’s all-time old-fashioned favorites. I’m not reinventing the wheel here, obviously, but I am quite pleased to have tweaked this into something that better suits our tastes – i.e., less sweet, more zing than typical recipes. And I love my addition of pickle juice – mixing it in with ketchup and mustard to make it like the “Braum’s sauce” we so enjoy on our burgers or for dipping fries. It really gives it something special.