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American Classics by Editors of Cook's Illustrated Magazine

Serves 4

These sandwiches are sloppy to eat, so serve them on plates with forks and knives.

• 1 tablespoon vegetable oil
• 1 medium onion, minced
• 1 medium clove garlic, minced
• 1/2 teaspoon chili powder
• 3/4 pound 85 percent lean ground beef
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon brown sugar
• 1 cup tomato puree
• 1/2 cup ketchup
• 1/4 cup water
• Dash hot pepper sauce, such as Tabasco (optional)
• 4  hamburger buns

1. Heat the oil in a large skillet over high heat until shimmering, about 1 minute. Add the onion and saute, stirring often, until softened and browned around the edges, about 2 minutes. Add the garlic and chili powder and saute until aromatic, about 30 seconds. Add the beef, salt, ground black pepper, and brown sugar and reduce the heat to medium. Cook, using a wooden spoon to help break the meat into small pieces, until the meat is no longer pink, about 3 minutes.

2. Add the tomato puree, ketchup, water, and Tabasco (if using). Cook until slightly thickened, about 4 minutes. Adjust the seasonings with salt and pepper to taste. Spoon 1/2 cup of the meat mixture into each hamburger bun and serve immediately.


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