Numeric amounts are based on 4 servings; text such as “to taste” stays the same.
This quick sandwich filling uses pantry condiments for a sauce that balances sweet, savory, and tangy flavors. Toast the buns in a dry skillet while the turkey mixture simmers.
Ingredients
1 tablespoon neutral oil
1 pound ground turkey
1 small yellow onion, finely diced
1 small green bell pepper, finely diced
2 garlic cloves, minced
1 can (8 ounces) tomato sauce
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 tablespoon cider vinegar
2 teaspoons brown sugar
1/2 teaspoon fine salt
1/4 teaspoon black pepper
4 hamburger buns
8 dill pickle slices, to serve
Directions
Heat oil in a skillet over medium heat. Add turkey, onion, and bell pepper. Cook for 7 to 8 minutes, breaking up the turkey, until it reaches 165°F.
Stir in garlic and cook for 30 seconds.
Add tomato sauce, tomato paste, Worcestershire, mustard, vinegar, brown sugar, salt, and pepper. Stir well.
Simmer uncovered for 8 minutes, stirring occasionally, until thick enough to mound on a spoon.
Toast buns in a dry skillet or under the broiler. Spoon filling onto buns and serve with pickles.
Recipe notes
Variations
Use ground chicken and cook to 165°F. For a milder sauce, reduce the vinegar to 2 teaspoons. Serve the filling over baked potatoes or rice instead of buns.
Storage and reheating
Refrigerate the filling in a covered container and use within 3 to 4 days. Reheat on the stove until bubbling. Freeze cooled portions for up to 2 months and thaw in the refrigerator before reheating.
This quick sandwich filling uses pantry condiments for a sauce that balances sweet, savory, and tangy flavors. Toast the buns in a dry skillet while the turkey mixture simmers.
Serves: 4 Prep: 10 minutes Cook: 20 minutes
Ingredients
1 tablespoon neutral oil
1 pound ground turkey
1 small yellow onion, finely diced
1 small green bell pepper, finely diced
2 garlic cloves, minced
1 can (8 ounces) tomato sauce
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 tablespoon cider vinegar
2 teaspoons brown sugar
1/2 teaspoon fine salt
1/4 teaspoon black pepper
4 hamburger buns
8 dill pickle slices, to serve
Method
Heat oil in a skillet over medium heat. Add turkey, onion, and bell pepper. Cook for 7 to 8 minutes, breaking up the turkey, until it reaches 165°F.
Stir in garlic and cook for 30 seconds.
Add tomato sauce, tomato paste, Worcestershire, mustard, vinegar, brown sugar, salt, and pepper. Stir well.
Simmer uncovered for 8 minutes, stirring occasionally, until thick enough to mound on a spoon.
Toast buns in a dry skillet or under the broiler. Spoon filling onto buns and serve with pickles.
Variations
Use ground chicken and cook to 165°F. For a milder sauce, reduce the vinegar to 2 teaspoons. Serve the filling over baked potatoes or rice instead of buns.
Storage and reheating
Refrigerate the filling in a covered container and use within 3 to 4 days. Reheat on the stove until bubbling. Freeze cooled portions for up to 2 months and thaw in the refrigerator before reheating.
This quick sandwich filling uses pantry condiments for a sauce that balances sweet, savory, and tangy flavors. Toast the buns in a dry skillet while the turkey mixture simmers.
Serves: 4 Prep: 10 minutes Cook: 20 minutes
Ingredients
1 tablespoon neutral oil
1 pound ground turkey
1 small yellow onion, finely diced
1 small green bell pepper, finely diced
2 garlic cloves, minced
1 can (8 ounces) tomato sauce
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 tablespoon cider vinegar
2 teaspoons brown sugar
1/2 teaspoon fine salt
1/4 teaspoon black pepper
4 hamburger buns
8 dill pickle slices, to serve
Method
Heat oil in a skillet over medium heat. Add turkey, onion, and bell pepper. Cook for 7 to 8 minutes, breaking up the turkey, until it reaches 165°F.
Stir in garlic and cook for 30 seconds.
Add tomato sauce, tomato paste, Worcestershire, mustard, vinegar, brown sugar, salt, and pepper. Stir well.
Simmer uncovered for 8 minutes, stirring occasionally, until thick enough to mound on a spoon.
Toast buns in a dry skillet or under the broiler. Spoon filling onto buns and serve with pickles.
Variations
Use ground chicken and cook to 165°F. For a milder sauce, reduce the vinegar to 2 teaspoons. Serve the filling over baked potatoes or rice instead of buns.
Storage and reheating
Refrigerate the filling in a covered container and use within 3 to 4 days. Reheat on the stove until bubbling. Freeze cooled portions for up to 2 months and thaw in the refrigerator before reheating.
