Buffalo Sloppy Joes Sandwich Recipe

Buffalo Sloppy Joes Sandwich Recipe
How do you get a meal on the table in half an hour? Try this Buffalo Sloppy Joes Recipe. On nights when you don’t have the time or energy to chop and measure a lot of ingredients, this is a simple recipe to make. The ingredients are easy to measure, and they are commonly found in most kitchens.

What is not common is the buffalo. It is used in place of the beef that is the usual base for sloppy joes, although ground pork or ground turkey also work well. The buffalo is a low-fat meat with a rich taste. It is also usually lower in fat and calories than beef. Buffalo is often acquired from local farmers and is grass fed. This makes it a good alternative for people who are concerned about the environment.

The only major problem that I see with buffalo is its cost. It is about twice the cost of comparable beef. The ground buffalo at our local store cast about $8 per pound. I weighed the cost in dollars against the nutritional and environmental costs, and decided that buffalo makes excellent sloppy joes!

Buffalo Sloppy Joes Recipe

Makes 3 ½ cups of meat.


1 ½ pounds ground buffalo
2 tablespoons extra virgin olive oil (I use the Kirkland brand.)
1 cup water
2-3 teaspoons of dried onion flakes (to taste)
1 tablespoon of paprika
½-1 teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon Lawry’s seasoned salt
½ teaspoon ground pepper
1 teaspoon prepared yellow mustard (I used French’s.)
1 teaspoon Worcestershire sauce
1 cup ketchup (I used Hunt’s.)
2 tablespoons water
5.5 ounces Spicy V-8
2 tablespoons brown sugar
1 teaspoon freshly squeezed lemon juice
Split hamburger buns


I used high heat throughout the cooking process to have a speedy meal. When cooking over high heat, you just need to watch your dish closely to make sure that nothing sticks and burns. If you want to lower the heat, it will take a bit more time to cook.

In a large Dutch oven or heavy skillet over high heat, add the oil. If you use an iron skillet, know that it will release the iron and make a darker colored meat because of the acid in the ketchup and lemon juice. Brown the buffalo meat in the heated oil until there is no pink showing. Add the hot water to the pan and cook over high heat until almost all of the water is absorbed. Stir the meat frequently to keep it from sticking after you start adding the spices.

Measure and add the dried onion flakes, paprika, garlic powder, celery salt, seasoned salt, ground pepper, mustard, and Worcestershire sauce. Stir the spices in as you continue to cook the meat. Spray the measuring cup with non-stick cooking spray to help the ketchup release, rather than stick, from the measuring cup. Measure and pour the ketchup into the pan and stir it into the meat. Add the 2 tablespoons of water to the measuring cup and swirl to get the last of the ketchup out. Pour it into the pan. Open the spicy V-8 and stir it into the pan with the brown sugar and lemon juice.

Continue cooking over medium high to high heat (depending on how fast you want the liquid to reduce) until the meat is the consistency that you want. This step took me about 5 minutes.

Remove the pan from the heat and let it stand for 10-15 minutes. I like to let it cool just a bit, so that I don’t burn my mouth. If you let it cool on the buns, the whole sandwich is soggy.

Just before serving, add 1/4 to 1/3 cup of the meat to the bottom of the bun. Place the top of the bun on the meat and press lightly to bind the bun to the meat.

We served the Buffalo Sloppy Joe sandwiches with chips, pickles, and cauliflower with a ranch dressing for dipping. A light grape juice completed the meal. From the time that I opened the burger to brown it until we started eating was about 30 minutes. It was a delicious evening meal.

What did you serve with your Buffalo Sloppy Joe sandwiches? Did you get creative with the basic ingredients? Be sure to let us know in the BellaOnline Sandwiches Forum.

You Should Also Read:
Creamy Cauliflower Edamame Salad Recipe
Easy Low Carb Spinach Salad Recipe
Potato Salad with Pickles and Pimentos Recipe

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This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.