Sloppy joes

Toss the ground beef with the baking soda in a bowl and let it sit.

Small dice the onion and the poblano.

Heat a large non-stick pan over medium high, add olive oil, then the onion, poblano and a strong pinch of salt.

Fry three to four minutes with frequent stirring until softened with colour around the edges.

Add the sodaed beef and break it down with a meat musher for two to three minutes, about four minutes in total, until it is browning and crumbled very small.

Add the salt, onion powder, garlic powder, black pepper, paprika and chili flakes and fry about 30 seconds to open their flavour.

Stir in the flour and cook off the raw flavour.

Add the tomato paste, ketchup, mustard, brown sugar, Worcestershire, red wine vinegar, bouillon paste and stock, and stir.

Bring to a simmer and drop to medium low.

Reduce about 10 to 12 minutes, coming back with the musher, until a spatula leaves a wide gap; stir vigorously so the flour emulsifies the fat back in.

Taste for salt.

Brush melted butter inside a brioche bun and toast it lightly on both sides in a nonstick pan over medium.

Pile four to six ounces of the meat tall and tight on the bun.