This loose meat spoon burger recipe dates as far back as the 1950s and has been a favorite of many families all those years. It's made with ground beef, onion, a few standard condiments... and a completely unexpected ingredient!

Gumbo Sloppy Joes

I will be the first to admit when I first heard of this sandwich, I was super skeptical! It seemed a bit, well, crazy to me, as I'm sure it will to some of y'all, but... wait a minute.

Turns out, it is amazingly delicious, and downright addictive! This is how it came about.

One day when I shared my Loose Meat Yummy Hamburger Sandwich recipe on social media - which is an old Campbell's soup recipe I've made for years - a reader mentioned a similar loose meat sandwich that she grew up with and loved.

Turns out, many even recognized the sandwich she spoke about as their family recipe for sloppy joes!

Apparently, Campbell's used to have this recipe on the back of their soup can for many years, and they do still offer it in their website recipes.

The one thing that was quite striking to me was that there were so many people who had very fond memories of this, dating as far back as the 1950s. My family wasn't one of them. 

Now y'all who know me, know that finding out all of that was enough to pique my curiosity and I had to give them a try.

It seems that originally, these sloppy joes were simply ground beef, the gumbo soup, mustard and ketchup, but of course, y'all know that I had to expand on that and make it "my way."

All I can say is they are so good, you will have a very difficult time eating only one and have a hard time stopping at two, so you just might want to go ahead and double it! I hope you will give them a try too!

Here's what you need:

• Quality burger buns or a sturdy deli sandwich roll. These are loose meat sandwiches after all! And preferably toasted. Not only does it add to the flavor, but it helps the bread to hold up to the juicy filling. A soft steamed bun or roll would be fantastic too, though quite a bit messier!

• Ground beef, any percentage will work, just drain off any excess fat.

• Onion - I prefer sweet and Vidalia when in season - over any other.

• Some basic condiments - ketchup and mustard - you can use Creole, Dijon or basic yellow mustard. My preference is Creole. Add a little Worcestershire sauce and hot sauce, though if your taste is on the milder side, omit if you prefer.

• Simple seasonings - Garlic powder and freshly cracked black pepper is all I used - that's it! There's enough sodium in the soup that you really shouldn't need any salt, but remember, as always, taste first, add a little, taste again and adjust. While you can always add more, you cannot take away!

• One (10.5 ounce) can condensed chicken gumbo soup (Campbell's brand recommended).

That's right. The "secret ingredient" in these Gumbo Souperburgers aka Gumbo Sloppy Joes is... Chicken Gumbo Soup!

I know, I know.

You're trying to wrap your mind around that whole chicken soup, in a spoonburger thing. Y'all, I do get it but trust me. It just works. Try it! Here's how.

As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.

Cook ground beef and onion in a medium sized deep skillet over medium heat, until cooked through, mashing to desired texture.

Drain off any excess fat, if needed.

Add the ketchup, mustard, Worcestershire, hot sauce, garlic powder and pepper to the ground beef.
 

You'll need a can of condensed Chicken Gumbo soup - preferably Campbell's brand. Now... can you just use the elements in this can of soup? Of course! I haven't worked out the details for that so I'm afraid you're on your own there for now, and frankly adding in the can of soup is just so darned convenient!  Can't find the condensed chicken gumbo soup? Then use a can of chicken and rice soup and a little tomato, or if you happened to have made a batch of this homemade "chicken gumbo" soup, it would fill in nicely.

Push meat to the side and add the condensed soup, stirring into the beef. 

Bring to a boil. Reduce heat and simmer until heated through and reduced to desired consistency, about 10 minutes, stirring occasionally.

You'll find that the elements of the soup - the chicken, tomatoes, okra and even the rice - actually pretty much break down and you're left mostly with the concentrated flavors. I really think this is what makes it so downright addictive! Taste and adjust seasonings.

While that's cooking. spread cut side of the buns with the butter.

Then either grill or toast in a skillet.

Spread the meat mixture over the bottom of the toasted buns. 

Top with other half of the bun and serve. Let me know what you think!

Unable to view the printable below on your device? Click/tap here.

Posted by DeepSouthDish.com on May 12, 2022

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