Ingredients:

  • 2 Tbsp Neutral cooking oil (e.g., rapeseed or vegetable)
  • 1 large Yellow Onion, finely chopped
  • 1 medium Green Bell Pepper, finely chopped
  • 3 cloves Garlic, minced
  • 1.5 lb (680 g) Lean Ground Beef
  • 1 tsp Fine Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 Tbsp Tomato Paste
  • 1 cup (240 ml) Beef Stock (low sodium)
  • 1 (14.5 oz / 410 g) can Crushed Tomatoes
  • 2 Tbsp Worcestershire Sauce
  • 2 Tbsp Light Brown Sugar, packed
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp English Mustard Powder
  • 1 tsp Smoked Paprika
  • 6 Potato or Brioche Buns, split
  • 1 Tbsp Unsalted Butter (for toasting buns)

Instructions:

  1. Mise en Place: Finely chop the onion and bell pepper. Mince the garlic. Gather all sauce ingredients.
  2. Sauté Aromatics: Heat oil in a Dutch oven over medium-high heat. Add the onion and bell pepper; sauté for 5–7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  3. Brown the Mince: Add the ground beef to the pot. Increase heat to high and break up the meat. Cook until fully browned (about 6–8 minutes). Drain off any excess fat. Season generously with salt and pepper.
  4. Pincer the Paste: Push the meat mixture to one side. Add the tomato paste to the cleared space and cook, stirring constantly, for 2 minutes until it darkens slightly (this caramelises the paste and deepens the flavor). Stir the paste into the meat mixture.
  5. Deglaze and Add Depth: Pour in the beef stock, scraping up any browned bits stuck to the bottom of the pot. Stir in the crushed tomatoes, Worcestershire sauce, brown sugar, cider vinegar, mustard powder, and smoked paprika.
  6. Simmer and Reduce: Bring the mixture to a strong simmer. Reduce the heat to low, cover partially, and let it simmer gently for 20–25 minutes.
  7. Thicken and Finish: Remove the lid completely for the last 5–10 minutes of cooking. Continue to simmer until the sauce has reduced significantly and coats the meat thickly—it should be 'sloppy' but not watery.
  8. Taste and Adjust: Taste the mixture and adjust salt/pepper, vinegar, or sugar as needed to balance the flavors.
  9. Toast the Buns: Melt butter in a frying pan or griddle. Lightly toast the cut sides of the buns until golden brown and crisp (this creates a barrier against sogginess).
  10. Assemble: Spoon a generous amount of the sloppy meat mixture onto the bottom half of the toasted bun. Top with the other half and serve immediately.