Ground beef simmers down with diced tomatoes, tomato paste, and a touch of maple syrup for sweetness, brightened with a tang of apple cider vinegar, yellow mustard, and smoky paprika. Garlic-infused oil, sweet bell pepper, and scallion greens build a savory base before the beef even hits the sauce, so every bite carries real depth. The mixture simmers low and slow until it thickens into that classic clingy, saucy texture that piles high without sliding off the bun. Spooned onto gluten free hamburger buns, this comes together fast enough for a weeknight but tastes like a backyard cookout staple. It's a satisfying, mess-in-the-best-way dinner that fits easily into a gluten free spread.
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Heat the garlic-infused oil in a large (12-inch) skillet over medium heat until shimmering. Add the scallion greens and bell pepper and cook, stirring occasionally, until the pepper is softened and the scallions are fragrant, about 5 minutes.
Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 7–8 minutes. Tilt the skillet and spoon off any excess fat, leaving about 1 tablespoon in the pan.
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