Colorful Mini-Burgers

Pat the meat dry, season with salt and pepper, and rub with a mixture of smoked and sweet paprika powder, garlic powder, chili, and brown sugar.

Heat some oil in a large pot and sear the meat on all sides until deep brown. Remove the meat and sauté the finely chopped onion in the same pot until translucent, then briefly roast the pressed or chopped garlic.

Stir in the tomato paste, pour in orange juice and water (or broth) and mix. Return the meat to the pot (it should not be completely covered), put on the lid, and simmer over low heat for about 2 hours until the meat is very tender and easily falls apart. Remove the meat and shred it into small pieces with two forks or lightly chop it to get a fine, juicy mixture for the burgers.