Categories: Sandwiches- Burgers- Wraps

Ingredients

• 3/4 lb. 90% lean ground beef
• 1 Tbsp. olive oil
• 1 medium onion, diced
• 1 medium red bell pepper, stemmed, seeded and diced
• 3 cloves garlic, minced
• 8 oz. sliced white button mushrooms, stemmed, cleaned and finely chopped
• 1 (15 oz.) can no-salt-added tomato sauce
• 1 Tbsp. tomato paste
• 1 1/2 Tbsp. molasses
• 1 Tbsp. chile powder
• 2 tsp. apple cider vinegar
• 1 tsp. powdered mustard
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 4 whole-wheat hamburger buns

Directions

1. Brown the beef in a very large skillet over medium-high heat, breaking it up as it cooks. Use a slotted spoon to transfer the meat to a plate.

2. Add the oil to the pan; heat on medium-high until oil shimmers. Stir in the onion and peppers; cook for 5 to 6 minutes, stirring occasionally, until onions have picked up a little color and peppers have softened. Stir in the garlic; cook for 1 minute; then add the mushrooms and cook for about 5 minutes, stirring once or twice, or until they release their moisture and begin to brown.

3. Reduce the heat to medium. Return the beef to the skillet, then stir in the tomato sauce, tomato paste, molasses, chile powder, vinegar, powdered mustard salt and pepper. until well blended. Cook for 5 to 10 minutes until the mixture thickens and most of its liquid has evaporated.

4. To serve, pile about 3/4 cup of the mixture onto each split hamburger bun. Serve warm.

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