Ingredients (6 servings):
- 3 tbsp canola oil
- 1 onion, peeled and finely chopped
- 1 kg (2.2 pounds) ground beef
- 3 garlic cloves, peeled and chopped
- 1 tbsp fresh ginger, peeled and finely chopped
- 1 large can (250 grams) tomato paste
- 3 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp smoked paprika
- 1 tsp white wine vinegar
- 1/2 cup soy sauce
- 1 can (400 grams) good-quality crushed tomatoes
Optional: 1/2 tsp (or to taste) Tabasco sauce, 1 tbsp Worcestershire sauce
Instructions:
1. Heat the oil in a large, deep skillet. Add the onion and fry until translucent. Add the beef and cook over medium-high heat, breaking it up with a spoon, until browned and crumbled.
2. Stir in the garlic and ginger and fry for a few seconds. Add tomato paste, brown sugar, salt, pepper and smoked paprika. Mix and cook for another minute. Pour in the vinegar, soy sauce and crushed tomatoes. If using, add the Tabasco and Worcestershire sauces. Stir well.
3. Bring to a boil, then lower the heat to medium-low. Simmer for about 12 minutes, stirring occasionally, until the beef is fully coated in a thick sauce (this can be made up to two days ahead and reheated before serving).
4. To serve: Fill buns with 4 to 5 tablespoons of the meat mixture. Add desired toppings and serve immediately.
Tip: For extra kick, try topping with chopped hot peppers, smoked meat or a fried egg.