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.
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.
1 1/2 starch, 1 1/2 vegetable, 4 1/2 lean meat