Ptomaine Tommy's in Los Angeles inspired this chili-smothered burger recipe. For this quick dinner, use any type of chili you prefer, with or without beans, and serve it with a tossed green salad and a cold beer.

Robb Walsh
Source: EatingWell Magazine, January/February 2016


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Gently knead beef, garlic powder, salt and pepper in a bowl to combine. Divide the mixture into 4 equal portions and form them into 4-inch patties.

  • Heat a large cast-iron or regular skillet over medium-high heat. Reduce heat to medium and cook the burgers, turning once, until an instant-read thermometer inserted in the center reaches 165 degrees F, about 10 minutes total. (Resist pressing them with your spatula so you don't squeeze out all the juice and end up with dry burgers.)

  • Serve on a bun topped with about 1/2 cup chili and onion.

Nutrition Facts

435 calories; protein 38.9g 78% DV; carbohydrates 30.7g 10% DV; exchange other carbs 2; dietary fiber 5.2g 21% DV; sugars 7g; fat 17.9g 28% DV; saturated fat 5.8g 29% DV; cholesterol 107.8mg 36% DV; vitamin a iu 956.8IU 19% DV; vitamin c 23.5mg 39% DV; folate 35.2mcg 9% DV; calcium 93.9mg 9% DV; iron 5.4mg 30% DV; magnesium 50.3mg 18% DV; potassium 763.6mg 21% DV; sodium 668.5mg 27% DV; thiamin 0.3mg 26% DV; added sugar 3g.