Sloppy Joe: Beef & Lentil Sliders on Hawaiian Bread

Sloppy Joe: Beef & Lentil Sliders on Hawaiian Bread
Created By: Executive Chef LJ Klink
Use: Pardina Brown Lentils, Shasta Yellow Lentils
Yields: 24 sliders
Vegetarian option provided

Sloppy Joe: Beef & Lentil Sliders on Hawaiian Bread (Vegetarian option included)
Recipe and photo courtesy of Executive Chef LJ Klink, CEC CCA MA.

Raw ground beef: 2 pounds, 85% lean meat/15% fat

Dried PNW Co-op Sunrise red lentils, rinsed and sorted: 1.25 pounds (2.5 cups).

You’ll need 2.5 pounds (5 cups) cooked lentils for the recipe. To make this dish vegetarian, use 2.5 pounds (5 cups) dried lentils or 5 pounds (10 cups) cooked lentils. Substitute Pardina brown lentils for more earthy flavor.

Chopped raw onion: 1 Cup

Garlic powder: 1 ½ teaspoons                                             

Tomato paste (canned, no-salt added): 14 oz.

Ketchup: 2 cups

Water: 3 cups

Distilled vinegar: ½ cup, plus 1 Tablespoon                

Prepared yellow mustard: 1 Tablespoon

Black pepper: 1 teaspoon

Brown sugar:  1.5 oz. (3 Tablespoons)

Hawaiian slider buns: 24

Let’s Cook!
Rinse and sort dried lentils, removing any non-lentil material. Put raw lentils in saucepan covered with at least 1.5 inches of cold water. Bring to a slow boil for about 20 minutes, so they’re a bit al dente. (If you’ve presoaked your lentils to make them easier to digest, they’ll cook quicker.) If necessary, drain the lentils with a mesh colander.

In sauté pan, add burger, onion and garlic powder. Cook until meat is 165 degrees and showing no pink.

In a separate bowl, combine tomato paste, ketchup, vinegar, sugar, red pepper flakes and mustard to create a spice mixAdd 5 cups cooked lentils to the sauté pan, mix in tomato and spice mix. Stir well and bring up to a simmer. Cook until lentils are tender. Serve on slider rolls. Season with salt and pepper as desired.

If you have extra filling, go ahead and freeze it for a future heat-and-eat meal.

Executive Chef LJ Klink showcased this recipe on the PNW Co-op Cooking Demo Stage at the National Lentil Festival Aug. 17, 2019.

To learn more about Executive Chef LJ Klink, please visit