Step 1

Finely chop 1 small yellow onion and 1 medium green bell pepper (about 1 cup each). Finely grate or mince 2 garlic cloves.

Step 2

Heat 1 tablespoon olive oil in a large skillet over high heat until shimmering. Add 1 pound lean beef and season with 1/2 teaspoon of the kosher salt. Cook, breaking up the beef with a spoon, until browned, 6 to 8 minutes (it might not be cooked all the way through). Use a slotted spoon to transfer to a medium bowl.

Step 3

Reduce the heat to medium. Add the onion, bell pepper, and garlic to the skillet. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook until the vegetables are tender but not browned, 6 to 8 minutes. Add 1 teaspoon chili powder and 1 teaspoon paprika. Cook, stirring frequently, until fragrant, about 1 minute.

Step 4

Return the beef and any juices to the skillet. Add 1 (15-ounce) can tomato sauce, 1/3 cup ketchup, 1/4 cup water, 2 tablespoons Dijon or yellow mustard, 1 tablespoon Worcestershire sauce, and 1 teaspoon packed dark brown sugar or molasses. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until thick and saucy, 10 to 15 minutes. Taste and season with more kosher salt and black pepper as needed.

Step 5

Divide the filling between 4 to 6 toasted hamburger buns, and top with pickle chips if desired.