Chop all the vegetables using a food processor until blended completely.
Heat a large skillet over medium high heat and add a teaspoon of grapeseed oil, the onion, garlic, carrots, mushrooms and red peppers to the pan. Cook until a lot of moisture has been evaporated.
Mix in the tomato paste then add the beef. Cook until you have broken it up and it’s cooked through.
Reduce heat to medium and add red wine vinegar and Worcestershire sauce, tomato sauce, stir to combine.
Reduce heat and bring to a simmer, cooking for 5 more minutes.
Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.