Ingredients:

  • 2 lbs ground sirloin (90/10)
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 3 garlic cloves, minced
  • 1 cup tomato puree
  • 3 tbsp tomato paste
  • 2 tbsp brown sugar
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Prep the vegetables. Dice the yellow onion and green bell pepper into uniform 1/4 inch pieces.
  2. Brown the beef. Place the 2 lbs of ground sirloin in a hot skillet over medium high heat. Cook 5-7 minutes until deeply browned and no pink remains.
  3. Drain the excess. Remove the skillet from heat and carefully drain any excess liquid or fat.
  4. Sauté the aromatics. Add the diced onion and bell pepper to the skillet with the beef. Cook 5 minutes until the onions are translucent.
  5. Add the garlic. Stir in the 3 minced garlic cloves. Cook 1 minute until fragrant and just starting to soften.
  6. Toast the paste. Push the meat to the sides and add the 3 tbsp of tomato paste to the center. Cook 2 minutes until the paste turns a dark brick red.
  7. Build the sauce. Stir in the tomato puree, brown sugar, yellow mustard, Worcestershire, smoked paprika, chili powder, salt, and pepper.
  8. Simmer and reduce. Lower the heat to medium low. Simmer 10 minutes until the sauce is thick and glossy.
  9. Final seasoning check. Taste a small spoonful of the mixture.
  10. Toast the buns. While the meat rests for 2 minutes, lightly toast your buns in a separate pan with a little butter. Toast 1 minute until edges are golden and crisp.