Talk about layers of irresistible flavor! You’ll find sandwiched in a bun a smoky-tangy-sweet ground beef filling that reflects the hallmarks of Memphis-style barbecue. It’s topped with creamy coleslaw, sharp cheddar cheese and crunchy french fried onions. Be sure to choose a thick, bold-tasting barbecue sauce to stand up to the intense applewood-smoked bacon.
1 lb. applewood-smoked bacon, chopped
2/3 cup finely chopped onio
1 lb. ground beef (85% lean)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup barbecue sauce
6 hamburger buns
1/2 cup finely shredded sharp cheddar cheese
3/4 cup purchased coleslaw
1/2 cup purchased french fried onions
1. Cook bacon in large skillet over medium heat 10 to 12 minutes or until browned and crisp, stirring frequently. Drain all but 1 tablespoon drippings from skillet. Add onion; cook 3 to 5 minutes or until onion is soft, stirring occasionally.
2. Crumble ground beef into skillet; sprinkle with salt and pepper. Cook 8 to 10 minutes or until beef is thoroughly cooked and no longer pink in center, stirring frequently. Stir in barbecue sauce; cook until heated through.
3. Divide beef mixture between buns; top with cheese, coleslaw and fried onions.
6 sandwiches
PER SANDWICH: 535 calories, 28 g total fat (10 g saturated fat), 28.5 g protein, 42.5 g carbohydrate, 85 mg cholesterol, 1405 mg sodium, 1.5 g fiber
VARIATIONS
Tandoori Joes
Cook 1 lb. ground turkey with diced celery and onion until turkey is no longer pink and celery and onion are tender. Stir in 1 cup purchased peanut sauce. Serve in naan or other flatbread; top with strips of cucumber and red onion, a dollop of Greek yogurt and cilantro leaves.
Cuban Joes
Cook 1 lb. ground pork with diced ham, diced onion and minced garlic until pork is no longer pink and onion is tender. Stir in 3/4 cup mayonnaise and 1/4 cup Dijon mustard. Serve in hamburger buns; top with sliced pickles and shredded Swiss cheese.