Chicken Gumbo Sloppy Joes with Beef and Lentils
A classic, mid-western sandwich with a nutritional boost!
Course dinner
Cuisine American
Large sauté pan
Mixing spoon
Cutting board
Knife
Measuring cups
Measuring spoons
Griddle
Tongs
Paper towels
- 1 lb Ground beef
- 1/2 White onion diced
- 1-2 tbsp Olive oil
- 1/2 tsp Salt
- 1 tsp Pepper
- 10.5 oz Chicken gumbo soup
- 10.5 oz Tomato soup
- 1/2 cup Dried green lentils
- 1/2 cup Ketchup
- 1 tbsp Mustard
- 2 tbsp Brown sugar
- 1-2 cups beef bone broth or beef broth
Toasted Brioche Hamburger Buns
- 8 Brioche hamburger buns
- 2 tbsp Butter
Wash and dice onion.
Heat olive oil in a large sauté pan on medium-high heat until translucent. Add ground beef and chop into small pieces. While ground beef is browning, add salt and pepper.
Once ground beef is cooked through, soak up the grease with paper towel (see notes above).
Add tomato and chicken gumbo soup, brown sugar, ketchup, mustard, lentils, and broth to the pan. Let simmer covered on low for 20-30 minutes or until lentils are soft. Add more broth and stir as needed.
Toasting Buns
Once the chicken gumbo sloppy joe mixture is done, heat the griddle to medium-high, butter the brioche hamburger buns and place face down on griddle, toasting the bun until edges are golden brown.
Place roughly 1/2 cup of the sloppy joe mixture onto your bottom bun, top with shredded cheese, the top of the bun, and enjoy!