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All-American Barbecue Sandwiches Recipe

All-American Barbecue Sandwiches Recipe

I came up with this delicious recipe on my own. It's my husband's favorite and is a big hit with family and friends who enjoyed it at our Fourth of July picnic.—Sue Gronholz, Beaver Dam, Wisconsin
TOTAL TIME: Prep/Total Time: 25 min. YIELD:18 servings


  • 4-1/2 pounds ground beef
  • 1-1/2 cups chopped onions
  • 2-1/4 cups ketchup
  • 3 tablespoons prepared mustard
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 18 hamburger buns, split


  • 1. In a Dutch oven, cook beef and onions until meat is no longer pink and onion is tender; drain. Stir in the ketchup, mustard, Worcestershire sauce, vinegar, sugar, salt and pepper. Heat through. Serve on buns. Yield: 18 servings.

Nutritional Facts

1 each: 391 calories, 16g fat (6g saturated fat), 75mg cholesterol, 1100mg sodium, 33g carbohydrate (9g sugars, 2g fiber), 27g protein.

Reviews for All-American Barbecue Sandwiches

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kbabe819 User ID: 3846515 254500
Reviewed Sep. 22, 2016

"A hit at the party. Ran out of ketchup so I used 1 c ketchup, 1 c bbq sauce and 1 can tomato sauce. Yum! I did take another reviewer's suggestion and did 3/4 tbsp pepper as well."

jmlammers5 User ID: 6434794 232740
Reviewed Sep. 12, 2015

"Delicious!!! Best bbq's ever!"

Mlong63 User ID: 1706652 6174
Reviewed Jan. 7, 2014

"This is one of my family favorites. I have made it several different ways, but found the tastiest is with half bbq sauce in place of 1/2 of the ketchup. This is a easy and versatile recipe. Enjoy!"

sstetzel User ID: 158954 6165
Reviewed Jul. 15, 2012

"My kids love this! I don't need this much at one time so I freeze part of it for a meal when our lives are crazy & hectic."

sandiwaggoner User ID: 2181677 6185
Reviewed Jul. 15, 2012

"Ever since I saw this in one of my first Taste Of Home magazines, this is the only beef barbecue that I make. Although we love it, I do think there's too much pepper in this recipe. I suggest cutting it down to 1/2 or 1/3 TBP pepper."

kitchey User ID: 3750980 8071
Reviewed May. 15, 2010

"I made these when the recipe was first published..and they have been the only Sloppy Joes my people will eat. I have to scale down the recipe most of the time, but that isn't difficult. this freezes very well...for times when company shows up unexpectedly, or I'm too tired to cook in the evening. Good Sammies, these!"

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