Ingredients

• 1 tablespoon olive oil
• 2 carrots, grated
• 1 small yellow onion, grated
• One 15-ounce can diced fire-roasted tomatoes
• 2 cooked burgers (3 ounces each), crumbled
• 2 tablespoons brown sugar (light or dark)
• 2 tablespoons tomato paste
• 1/2 teaspoon paprika
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon ground cinnamon
• Salt and pepper, to taste
• 4 soft sandwich buns

Instructions

1. Heat the olive oil in a 4-quart pot over medium-low heat until shimmering, 1 to 2 minutes. Add the carrots and onions. Saute, stirring a few times, until tender, 3 to 4 minutes, being careful not to burn the onions. Add the tomatoes, meat, sugar, tomato paste, paprika, Worcestershire sauce and cinnamon. Stir in 1/2 cup of water. Increase the heat to high, and bring to a boil. Season with salt and pepper. Reduce the heat to a simmer. Cook until the meat and carrots are tender, 20 to 25 minutes,. To serve, lay the bottom of the buns onto a platter, or onto individual dishes. Spoon an even amount of filling on top, and cover with the bun tops.