3/4 cup roasted tomato puree or San Marzano passata
1.5 tbsp dark brown sugar or pure maple syrup
1 tbsp Dijonnaise or Whole Grain Dijon mustard
1.5 tbsp aged Worcestershire sauce or smoked shoyu
1 tbsp apple cider vinegar
1/2 tsp smoked Spanish paprika
4 artisan brioche buns, buttered and toasted
4 slices aged Gruyère, sharp white cheddar, or smoked gouda
Toppings: Quick-pickled red onions and microgreens or chives
Directions
Heat duck fat or butter in a heavy enamel Dutch oven or cast-iron skillet over medium-high heat. Add the coarse beef blend in a single layer and let it hard-sear undisturbed for 3 to 4 minutes to develop a deep brown crust. Break it up into large, rustic crumbles and transfer to a plate, leaving the renders behind.
Turn heat down to medium. Add the brunoised onion, red pepper, and shallot into the pan drippings. Sweat for 5 to 6 minutes until sweet and translucent. Add garlic, smoked paprika, and tomato paste; stir constantly for 2 minutes until the paste darkens to a deep rust tone.
Pour in the stout beer (or red wine) to deglaze the pan, using a wooden spoon to scrape up all caramelised fond from the bottom. Simmer vigorously for 3 minutes until reduced by half.
Return the beef and accumulated juices to the pan. Stir in tomato passata, brown sugar, Dijon mustard, Worcestershire, and apple cider vinegar. Season with sea salt and cracked black pepper. Reduce heat to low and simmer uncovered for 15 to 20 minutes until glossy, thick, and velvety.
Top the meat in the skillet with slices of aged Gruyère, cover with a lid for 60 seconds until melted. Ladle the rich meat and melted cheese onto toasted brioche bottom buns. Top with bright pickled red onions, fresh microgreens, and the top bun.
