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Sloppy Buffalo Joes

Serve with Mashed Potato Skins.


  • 2 tablespoons extra virgin olive oil (EVOO)

  • 2 pounds ground chicken or turkey breast

  • 1 carrot, peeled and chopped or grated

  • 2 stalks celery, chopped

  • 1 yellow onion, finely chopped

  • 2-3 cloves garlic, finely chopped or grated

  • Salt and freshly ground black pepper

  • 2 tablespoons red wine vinegar

  • 2 tablespoons brown sugar

  • 1 tablespoon Worcestershire sauce

  • 1/4-1/3 cup hot sauce, such as Frank's Red Hot brand

  • 1 cup tomato sauce

  • 1 cup chicken stock

  • 8 good quality burger rolls, split and toasted

  • 1 cup blue cheese crumbles

  • 2 large dill pickles, chopped


Heat a large skillet with the EVOO over medium-high heat. Add the meat and break it up with wooden spoon, then cook for 5-6 minutes. Add in the carrots, celery, onions and garlic, season with salt and freshly ground black pepper, then cook for 7-8 minutes more. In a bowl, combine the vinegar, sugar, Worcestershire sauce, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile the sloppy Buffalo filling onto the buns and top with blue cheese and chopped pickles.

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