I found this in the Food section of the Washington Post a while back and I really like the twist it puts on sloppy joes. It's a recipe from Ming Tsai, so it's got to be good.
Asian Sloppy Joes
modified from The Washington Post
2 medium red onions, cut into 1/4 inch dice (about 2 1/2 cups)
6 or 7 cloves garlic, minced or pressed
2-inch piece ginger root, minced or 1 Tbsp minced ginger
1 1/2 Tbsp canola oil
1/2 to 1 Tbsp hot chili sauce
1/2 to 1 c hoisin sauce
3/4 lb lean ground beef
3/4 lb ground pork
1 can diced tomatoes
Heat a large skillet over high heat. Add the oil and swirl to coat the bottom; once the oil is hot, add the onions, celery, garlic, ginger, and hot chili sauce (to taste), stirring to coat evenly. Cook for about 2 minutes, stirring, until the vegetables have started to soften.
Add the hoisin sauce and cook for 1 minute, stirring, then add the beef and pork in pinches. Cook for about 8 minutes, stirring often to break up the meat, until it is no longer pink. Cut the lime in half. Add the tomatoes and their juices to the skillet, then squeeze in the juice of the lime halves. Season with pepper to taste. Stir to combine; reduce the heat to medium-low and cook uncovered for 15 minutes. Some of the liquid will evaporate.
While the sloppy joe mixture is cooking, split and toast the buns. Place the bottom half on a plate, add a generous portion of the sloppy joe mixture, then some lettuce and top with the top bun. Serve hot.