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.
Nutrition per serving may change if servings are adjusted.
1 pound lean ground beef (90% or leaner)
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground pepper
2 cups of your favorite chili, heated
¼ cup thinly sliced sweet onion
4 slider-size hamburger buns or rolls, split and toasted
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°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 ½ cup chili and onion.
435 calories;18 g fat(6 g sat); 5 g fiber; 31 g carbohydrates; 39 g protein; 35 mcg folate; 108 mg cholesterol; 7 g sugars; 3 g added sugars; 957 IU vitamin A; 24 mg vitamin C; 94 mg calcium; 5 mg iron; 669 mg sodium; 764 mg potassium
Vitamin C (40% daily value), Iron (28% dv)