April Huff Recipe

School House Spoon Burgers

By April Huff AprilHuff

Recipe Rating:
Prep Time:
Cook Time:
Cooking Method:
Slow-Cooker/Crock Pot

April's Story

It took a long time for me to come up with this recipe. It tastes just like the ones they made in school. Onions and green peppers, and lots of other ingredients that make this burger so special. After having this, you will never have sloppy joe from the can again, and the ingredients are things you probably have in your kitchen most of the time!!


3 lb
ground beef
1/2 c
2 Tbsp
honey mustard
2 1/2 Tbsp
minced garlic
4 oz
tomato paste
1 1/2 large
onion, minced
1/2 medium
green bell pepper, minced
1/2 c
brown sugar, firmly packed
1 Tbsp

Directions Step-By-Step

In crock pot, add uncooked ground beef and cook on med heat until almost browned (still has pink here and there.)
Add onions, green peppers and garlic and cook till fully browned. Drain and return to pot. I think it is much better when the onions and peppers are pureed and undrained
Add tomato paste, ketsup, honey mustard, brown sugar, and molasses. mix well.
Add water until the meat is almost fully covered. Reduce heat to med, cover, stirring occasionally, for about 3 hours or until all the water has evaporated.
Serve on a nice soft toasted bun. Once you have these you wont be able to get enough!! Enjoy :)

About this Recipe

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Pat Duran kitchenchatter
Aug 24, 2014
Wonderful recipe have been using one similar for years--thanks for posting yours....hugs
April Huff AprilHuff
Sep 10, 2013
I usually double the recipe and freeze some so its easier next time :) thanks for the feedback :)))
clarissa neiding cneiding
Sep 2, 2013
The kids loved this, especially the oldest ones. They ate till there was none left...that means 3 or 4 sandwiches a piece. They never made anything close to this where I went to school!
Erlene Martin mamalene
Apr 26, 2013
April,wanted you to know this recipe was a big hit with my family, I added shredded carrots to mine as a recipe stretcher. We will be putting this one our menu list. Thanks again for sharing you recipe.