Ingredients
Equipment
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Method
- Grate the carrot on the small holes of a box grater, dice the bell pepper and onion fine, and mince the garlic. Having everything ready before the pan gets hot is what keeps this at 20 minutes.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, break it into small crumbles with a wooden spoon, and cook 5 to 6 minutes until no pink remains and it starts to brown in spots.
- Add the onion, carrot, bell pepper, and garlic to the pan. Cook 3 minutes, stirring, until the vegetables soften and shrink into the meat.
- Push everything to one side, add the tomato paste to the empty spot, and stir it around for 1 minute until it darkens a shade. Then stir it into the meat.
- Pour in the tomato sauce, maple syrup, Worcestershire, vinegar, chili powder, and salt. Stir well and bring to a bubble.
- Lower the heat to medium and simmer uncovered for 4 to 5 minutes, stirring now and then, until the sauce thickens enough that a spoon dragged through it leaves a trail. The turkey should read 165°F throughout.
- While the filling simmers, split the buns and toast them cut side down in a dry skillet or under the broiler for about 1 minute until golden.
- Pile the filling onto the bottom buns, cap with the tops, and serve right away with napkins.
Nutrition
Notes
For a lower sodium version, use no salt added tomato sauce and skip the added salt. The filling freezes well for 3 months; thaw overnight in the fridge and reheat in a pot with a splash of water. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.