Serves 4
If the mixture becomes too dry during cooking, add water a tablespoon at a time to reach the desired consistency.
INGREDIENTS
- 2 teaspoons vegetable oil
- 6 ounces white mushrooms, sliced thin
- 1 teaspoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 small onion, minced
- 1 (8-ounce) can tomato sauce
- 1/4 cup ketchup
- 1 1/4 teaspoons chili powder
- 1 teaspoon cider vinegar
- 1/4 cup water
- 10 ounces 93 percent lean ground beef
- Salt and pepper
- 4 hamburger buns
INSTRUCTIONS
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Process Mushrooms Heat 1 teaspoon oil over medium-high heat in large nonstick skillet until shimmering. Add mushrooms and cook until browned, about 5 minutes. Transfer to food processor and pulse until mushrooms are finely ground.
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Make Sauce Heat remaining oil in empty skillet over medium heat until shimmering. Cook onion and processed mushrooms, covered, stirring occasionally, until tender, 8 to 12 minutes. Stir in chili powder and cook until fragrant, about 30 seconds. Add tomato sauce, ketchup, Worcestershire, sugar, vinegar, and water. Simmer over medium-low heat until vegetables are completely tender and sauce is slightly thickened, about 15 minutes.
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Simmer Beef Add beef and simmer, breaking up meat with wooden spoon, until no longer pink, about 5 minutes more. Season with salt and pepper. Divide mixture among buns. Serve.