1 1/4 pounds ground beef chuck
Coarse salt and ground pepper
1 onion, finely chopped
2 garlic cloves, minced
1 can tomato puree, (14.5 ounces)
2 tablespoons light-brown sugar
1 tablespoon cider vinegar
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
4 hot dog rolls, cut into mini buns
1/2 ripe avocado, thinly sliced
In a large skillet over medium-high heat, cook beef, breaking apart pieces with a wooden spoon, until lightly browned, 5 to 6 minutes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add onion and garlic; cook, stirring, until translucent, about 5 minutes.
Add pureed tomatoes, sugar, vinegar, tomato paste, Worcestershire, and 1 1/2 cups water. Reduce heat to medium-low; simmer until thickened, about 20 minutes. Divide evenly among the mini buns.