Description
A carnivorous comfort dish blending ground beef, tangy sauce, and spices into messy, satisfying sandwiches. Canned tomato paste and cider vinegar replace alcohol for a clean, flavorful experience. Baked to cling to buns without spilling.
Ingredients
Ground beef (90% lean) – 1 lb (450g)
Burger buns – 4, preferably soft pretzel
Ketchup – 2 tbsp (low-sugar preferred)
Mustard (Dijon) – 1 tbsp
Onion – 1 medium, chopped
Bell pepper – 1, chopped
Garlic – 1 clove, minced
Vegetable oil – 1 tbsp
Full-fat canned tomato paste – 1/2 cup
Cider vinegar – 2 tbsp
Salt and black pepper – to taste
Instructions
Heat oil in a skillet. Sauté onions, garlic, and bell pepper until softened
Add ground beef, cook on high heat until browned
Mix in ketchup, mustard, tomato paste, and cider vinegar
Reduce heat and simmer for 15 minutes until thickened
Toast the buns
Layer meat mixture onto toasted buns and serve
Notes
Use cast iron skillet for better sear
Mix ketchup and mustard separately first
Top with raw relish for cooling contrast
Use high-protein buns like marble rye
Avoid oversalting, add salt 1/4 tsp at a time
Do not skip vinegar for flavor depth
Toast buns to prevent crumbling
Substitute ground turkey or lentils for meat-free version
Use grilled tomato puree for umami depth
- Prep Time: 15
- Cook Time: 40
- Category: Baking
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 160
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg