Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the diced yellow onions and tiny flecks of red bell pepper with a pinch of salt. Sauté for 4-5 minutes until the onions are translucent and the peppers are soft.

Push the vegetables to the edges. Add 1 lb of coarsely ground beef to the center. Sear undisturbed for 2 minutes, then break into coarse crumbles with a wooden spoon. Cook for 5-6 minutes until no pink remains. Drain excess fat.

Reduce heat to medium-low. Add the ketchup, tomato paste, apple cider vinegar, dark brown sugar, and Worcestershire sauce to the skillet. Stir vigorously to coat the meat. Simmer for 8-10 minutes until the sauce is deeply reddish-brown, thick, and glossy.

Slice the brioche buns in half. Lightly butter the cut sides and toast in a warm skillet for 1-2 minutes until golden-brown. Top the buns with sesame seeds.

Spoon the thick, glossy meat mixture generously over the bottom half of the toasted brioche buns so it spills over the sides slightly. Top with the crown and serve on a light grey, matte ceramic plate.